This Street Corn Chicken Casserole is a dream come true for anyone who loves the vibrant, zesty flavors of Mexican street corn but wants a hearty, easy-to-share main dish. Imagine juicy chicken, sweet and fire-roasted corn, and gooey blends of Monterey Jack and cheddar cheese, all baked together under a golden crown of crushed tortilla chips. It’s a cozy weeknight casserole with a fiesta twist, bursting with creamy, smoky, and tangy notes in every bite. Whether you’re feeding your family, meal-prepping for the week, or looking for a potluck winner, this Street Corn Chicken Casserole is always a crowd-pleaser.
Ingredients You’ll Need
Don’t be intimidated by the list! Each ingredient in this Street Corn Chicken Casserole provides an essential punch of flavor, heartiness, or a pop of color, making every mouthful irresistible. Grab these basics and you’re well on your way to cheesy, creamy, smoky casserole happiness.
- Cooked and shredded chicken breast (2 cups): Rotisserie or leftover chicken works great and soaks up all the delicious flavors.
- Canned corn kernels (1 can, 15 oz, drained): Brings sweetness and classic street corn vibes—just drain well before adding.
- Frozen fire-roasted corn (1 cup, thawed): Adds a smoky, charred edge; if you can’t find it, more canned corn is fine!
- Mayonnaise (1/2 cup): The creamy backbone that gives the casserole its luscious texture.
- Sour cream (1/2 cup): A tangy partner to the mayo for ultimate richness—swap for Greek yogurt if preferred.
- Monterey Jack cheese (1 cup, shredded): Melts beautifully and gives a mild, creamy bite.
- Cheddar cheese (1 cup, shredded): For sharp, savory flavor and stunning color contrast.
- Diced green chiles (1 can, 4 oz): Add gentle heat and bright green flecks—no draining needed.
- Fresh cilantro (1/4 cup, chopped): Classic herb for freshness and a vivid finishing touch.
- Smoked paprika (1/2 teaspoon): Brings smoky undertones that echo grilled corn.
- Chili powder (1/2 teaspoon): Adds depth and warmth without overwhelming spice.
- Garlic powder (1/4 teaspoon): For that hint of garlicky magic throughout.
- Cumin (1/4 teaspoon): Earthy and slightly citrusy, it cements the Mexican-inspired flavor.
- Lime (juice of 1): An irreplaceable zing that brightens everything up.
- Salt and pepper to taste: Use a light hand with salt if your chicken is well-seasoned or if you’re adding cotija later.
- Crushed tortilla chips (1/2 cup): For crunch—choose your favorite corn chips and crush just before assembling.
- Optional: Cotija cheese and extra cilantro for garnish: Crumbled cotija adds authentic street corn flair, while more cilantro lends a color pop and fresh aroma.
How to Make Street Corn Chicken Casserole
Step 1: Prep and Preheat
Begin by heating your oven to 375°F (190°C) so it’s ready for action as you assemble your Street Corn Chicken Casserole. Lightly grease a 9×13-inch baking dish with butter or nonstick spray—this helps with easy serving and cleanup later.
Step 2: Mix the Filling
In a large mixing bowl, combine the shredded chicken, both kinds of corn, mayonnaise, sour cream, Monterey Jack, cheddar, green chiles, cilantro, smoked paprika, chili powder, garlic powder, cumin, lime juice, and a generous pinch each of salt and pepper. Stir everything together until you have a robust, colorful, and creamy mixture—every ingredient should be evenly incorporated so you get all the flavors with each scoop.
Step 3: Assemble the Casserole
Pour the mixture into your prepared baking dish and spread it into an even layer with a spatula. This step makes sure all those cheesy, saucy bites will cook evenly. Sprinkle the crushed tortilla chips all over the top to create that signature golden crunch once baked.
Step 4: Bake to Perfection
Slide your casserole into the preheated oven, uncovered, and bake for 25–30 minutes. You’re aiming for a bubbly, melty, and lightly golden topping—the telltale signs that your Street Corn Chicken Casserole is ready. The cheese should be gooey, and you might notice hints of charred corn aroma wafting through the kitchen.
Step 5: Rest and Garnish
Once baked, pull the casserole from the oven and let it rest for about 5 minutes. This quick pause helps the creamy filling set a bit for easier serving. Just before hitting the table, finish with a shower of cotija cheese and extra cilantro for an irresistible look and authentic flavor.
How to Serve Street Corn Chicken Casserole
Garnishes
For the final flourish, sprinkle extra fresh cilantro and crumbly cotija over the hot casserole just before serving. The cotija’s salty tang balances the creaminess, and the bright green cilantro makes each plate feel special. A few lime wedges on the side invite people to squeeze on extra acidity if they love bold flavors.
Side Dishes
This Street Corn Chicken Casserole pairs like a dream with simple sides. Try a leafy salad with a citrus dressing, Mexican rice, seasoned black beans, or chips and salsa for a true fiesta spread. Each side dish complements the casserole’s rich flavors while adding freshness or crunch.
Creative Ways to Present
Turn your casserole into a fun meal by serving inside halved bell peppers or as the base for burrito bowls, topped with avocado and pico de gallo. For an appetizer twist, scoop the casserole into mini taco shells or scoopable tortilla cups for easy party bites—all the yum, minimal mess!
Make Ahead and Storage
Storing Leftovers
Let any leftover Street Corn Chicken Casserole cool fully, then store it in a tightly covered container in the fridge. It stays fresh and flavorful for up to 3 days—perfect for speedy lunches or cozy next-day dinners.
Freezing
You can freeze this casserole before or after baking. Assemble as usual but leave off the tortilla chip topping until right before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Warm leftovers in a 350°F oven, covered with foil to prevent drying, until hot throughout (usually about 15–20 minutes). You can also reheat single portions in the microwave. For best texture, sprinkle a few fresh chips on top after reheating to revive the crunch.
FAQs
Can I use rotisserie chicken for Street Corn Chicken Casserole?
Absolutely! Using rotisserie chicken is a time-saving shortcut that delivers tons of flavor. Just shred and add it straight to the bowl—no extra seasoning required.
What if I don’t have fire-roasted corn?
No worries. Simply substitute regular canned or frozen corn for fire-roasted corn. If you want a smoky touch, you can char your corn in a hot skillet for a few minutes before mixing in.
How spicy is this casserole?
Street Corn Chicken Casserole is flavorful but mild; the green chiles and spices provide warmth without real heat. For extra spice, you can add diced jalapeño or a pinch of cayenne to suit your tastebuds.
Can I make this casserole gluten-free?
Yes! Just double-check that your tortilla chips are certified gluten-free. Everything else in Street Corn Chicken Casserole is naturally gluten-free, making it a great choice for sensitive eaters.
Can I assemble Street Corn Chicken Casserole ahead of time?
Definitely. You can mix and spread the casserole in your baking dish, cover tightly, and refrigerate up to 24 hours in advance. Add the chip topping right before baking for the crispiest texture.
Final Thoughts
If you’re ready to bring bold flavors, comforting textures, and effortless smiles to your dinner table, give this Street Corn Chicken Casserole a try! It’s easy, crowd-friendly, and irresistible enough to become a new favorite. I can’t wait for you to savor all that creamy, cheesy goodness—enjoy every bite!
Print
Street Corn Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexican street corn with this creamy and satisfying Street Corn Chicken Casserole. Loaded with shredded chicken, corn, spices, and cheeses, this easy-to-make dish is a crowd-pleaser.
Ingredients
For the Casserole:
- 2 cups cooked and shredded chicken breast
- 1 (15 oz) can corn kernels (drained)
- 1 cup frozen fire-roasted corn (thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- juice of 1 lime
- salt and pepper to taste
For Topping:
- 1/2 cup crushed tortilla chips
- optional: cotija cheese and extra cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine chicken, corn, mayonnaise, sour cream, cheeses, green chiles, cilantro, spices, lime juice, salt, and pepper.
- Spread Mixture: Pour mixture into a greased 9×13-inch baking dish, spread evenly.
- Add Topping: Top with crushed tortilla chips.
- Bake: Bake uncovered for 25–30 minutes until hot and bubbly with a golden top.
- Rest and Garnish: Let casserole rest for 5 minutes. Garnish with cotija cheese and cilantro.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- Add diced jalapeños for extra heat, or use rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
