Street Corn Chicken Casserole

This street corn chicken casserole transforms the beloved Mexican street food into a comforting, family-friendly dish. The combination of tender chicken, sweet corn, and creamy cheeses creates a satisfying meal that brings all the flavors of elote to your dinner table without the mess.

I first created this casserole when looking for creative ways to use leftover rotisserie chicken. My family was instantly hooked on the creamy, slightly spicy combination, and it has since become our go-to dish when entertaining friends who love Mexican-inspired flavors.

Ingredients

• 2 cups cooked shredded chicken Rotisserie chicken adds incredible flavor and saves time. Look for one that isn't overly seasoned.
• 4 cups corn kernels Fresh corn cut from the cob provides the sweetest flavor, but frozen works wonderfully in winter months.
• 8 ounces cream cheese Brings creaminess and tanginess. Let it fully soften for easier mixing.
• 1 cup sour cream Creates the signature Mexican street corn texture. Full-fat version yields the best results.
• ½ cup mayonnaise Adds richness and helps bind everything together. Choose real mayonnaise not salad dressing.
• 1 cup shredded Monterey Jack cheese Melts beautifully and complements the corn perfectly. Freshly shredded melts better than pre-packaged.
• ½ cup crumbled cotija cheese This authentic Mexican cheese provides the signature street corn flavor. Feta makes a good substitute if needed.
• ¼ cup chopped fresh cilantro Brightens the entire dish. Use the leaves and tender stems for maximum flavor.
• 2 tablespoons chili powder Adds characteristic Mexican flavor and color. Look for pure chili powder without added salt.
• 1 teaspoon garlic powder Provides savory depth. Fresh minced garlic can be substituted if preferred.
• 1 teaspoon ground cumin Brings earthy warmth that complements the corn and chicken beautifully.
• Juice of 1 lime The acidity balances the richness. Choose a juicy, heavy lime for best results.
• Salt and black pepper Enhances all other flavors. Taste and adjust before baking.
• 1 cup crushed tortilla chips Creates a crunchy topping that contrasts with the creamy filling. Use thicker restaurant-style chips.
• ½ cup additional Monterey Jack cheese Forms a golden, melty top layer. Reserve this portion specifically for topping.

Step-by-Step Instructions

Prepare the Baking Dish

Preheat your oven to 375°F and grease a 9x13-inch baking dish. This temperature is perfect for melting the cheeses while creating a golden topping without drying out the casserole. Use cooking spray or butter to ensure nothing sticks.

Create the Casserole Base

In a large mixing bowl, combine the shredded chicken, corn kernels, softened cream cheese, sour cream, and mayonnaise. Add the Monterey Jack cheese, half the cotija cheese, cilantro, and all the seasonings. The mixture should be thoroughly combined but still have texture. The softened cream cheese is crucial here, as it will incorporate much more easily than cold cream cheese.

Fill the Baking Dish

Transfer the mixture to your prepared baking dish, spreading it evenly to the edges. Take time to smooth the top with a spatula for even cooking. Sprinkle the remaining cotija cheese over the entire surface to create pockets of salty flavor throughout the casserole.

Add the Crunchy Topping

In a separate bowl, mix the crushed tortilla chips with the reserved Monterey Jack cheese. Scatter this mixture evenly across the top of the casserole. The chips will toast and the cheese will melt, creating an irresistible crunchy, cheesy layer that contrasts beautifully with the creamy filling.

Bake to Perfection

Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes. Look for bubbling around the edges and a golden brown top. The casserole should be heated throughout but not dried out. If the top browns too quickly, loosely cover with foil for the remaining bake time.

Rest and Garnish

Allow the casserole to rest for 5 to 10 minutes before serving. This resting period helps the casserole set up slightly, making it easier to portion. Just before serving, add fresh cilantro, lime wedges, and hot sauce on the side for everyone to customize their portion.

Save This

The chili powder is truly the heart of this recipe. I discovered that different brands vary significantly in heat level, so I always start with half the amount and adjust to taste. My grandmother taught me that toasting the spices in a dry pan before adding them to the mixture intensifies their flavor tremendously, which is an extra step I take when I have time.

Make It Your Own

This casserole welcomes so many delicious variations. For a spicier version, add a diced jalapeño or two with the seeds removed. If you prefer a milder flavor, reduce the chili powder by half and add a teaspoon of smoked paprika instead. For a vegetarian option, replace the chicken with black beans and diced bell peppers.

When corn is in season during summer months, I always use fresh corn cut from the cob. The sweetness and texture are unmatched by frozen or canned varieties. Try grilling or roasting the corn first to add a smoky dimension that elevates the entire dish.

Storing and Reheating

This casserole keeps beautifully in the refrigerator for up to 4 days in an airtight container. When reheating, cover with foil and warm in a 325°F oven until heated through, about 20 minutes. The microwave works for individual portions, but the topping loses its crunch.

For freezing, prepare the casserole through step 3, but omit the tortilla chip topping. Cover tightly with plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the refrigerator, add the topping just before baking, and increase the baking time by about 15 minutes.

Serving Suggestions

This versatile casserole pairs wonderfully with a simple green salad dressed with lime vinaigrette. For a more substantial meal, serve alongside black beans or Mexican rice. I often set out a toppings bar with diced avocado, sliced jalapeños, sour cream, and extra lime wedges so everyone can customize their portion.

Common Queries

→ Can I use canned corn instead of fresh?

Yes, drained canned corn works well. Fresh or frozen kernels can also be used for added texture and flavor.

→ Which cheese is best for this dish?

Monterey Jack brings creaminess and melts beautifully, while cotija or feta add a tangy, salty finish.

→ What toppings can I add?

Crushed tortilla chips and extra cheese bake into a crunchy top, while cilantro, lime wedges, and hot sauce add freshness.

→ How do I make it spicier?

Increase chili powder, add diced jalapeños to the base, or finish with a drizzle of hot sauce when serving.

→ Can this be made ahead of time?

Yes, assemble up to a day in advance. Refrigerate, then bake just before serving for best texture.

→ Is rotisserie chicken necessary?

Rotisserie adds flavor and convenience, but any cooked, shredded chicken works well in this casserole.