Street Corn Chicken Casserole Recipe

Introduction

Street Corn Chicken Casserole is a creamy, cheesy dish bursting with bold flavors inspired by classic Mexican street corn. It combines tender shredded chicken with sweet corn and a blend of spices, making it a comforting and satisfying meal perfect for any occasion.

Ingredients

• 2 cups cooked, shredded chicken
• 4 cups corn kernels (fresh, canned, or frozen and thawed)
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 cups shredded mozzarella or Monterey Jack cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional: sliced jalapeños, hot sauce for extra kick

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large mixing bowl, combine the shredded chicken, corn kernels, cream cheese, sour cream, mayonnaise, shredded cheese, Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix until smooth and well blended.
3. Step 3: Pour the mixture into the prepared baking dish and spread it evenly.
4. Step 4: Sprinkle extra shredded cheese on top for a golden, bubbly finish.
5. Step 5: Bake for 20–25 minutes, or until hot and bubbly and the cheese is golden and melted.
6. Step 6: Remove from the oven, garnish with chopped fresh cilantro, and serve hot. Optionally, top with sliced jalapeños or a drizzle of hot sauce for extra flavor.

Tips & Variations

• Use fresh corn during summer for the best flavor, but canned or frozen corn works well year-round.
• Swap out the mayonnaise for Greek yogurt for a lighter, tangier option.
• Add black beans or diced bell peppers to the mix for extra texture and nutrition.
• If you prefer less heat, omit the jalapeños and hot sauce, or add them gradually to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and adds great flavor while saving you prep time.

Is this casserole spicy?

The casserole has a mild to moderate heat from the chili powder and optional jalapeños. You can adjust the spiciness by adding more or less chili powder and jalapeños according to your taste.

Street Corn Chicken Casserole Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

A creamy and cheesy Street Corn Chicken Casserole that combines shredded chicken, sweet corn, and a blend of cheeses with bold spices, baked to golden perfection. This comforting casserole is packed with flavor and perfect for a hearty family dinner or casual get-together.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• 2 cups cooked, shredded chicken
• 4 cups corn kernels (fresh, canned, or frozen and thawed)
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 cups shredded mozzarella or Monterey Jack cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional: sliced jalapeños, hot sauce for extra kick

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking the casserole.
2. Mix Filling: In a large mixing bowl, combine the shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, shredded mozzarella or Monterey Jack cheese, grated Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and black pepper. Mix thoroughly until the ingredients are well blended and smooth.
3. Transfer to Dish: Pour the creamy chicken and corn mixture into the prepared baking dish and spread it evenly to ensure uniform cooking.
4. Top with Cheese: Sprinkle additional shredded cheese (mozzarella or Monterey Jack) evenly over the top to create a bubbly, golden crust when baked.
5. Bake: Place the casserole in the preheated oven and bake for 20–25 minutes, or until the casserole is hot and bubbly and the cheese on top has melted and turned golden brown.
6. Garnish & Serve: Remove the dish from the oven, garnish with chopped fresh cilantro for a pop of color and flavor, and serve hot. Optionally, add sliced jalapeños or a drizzle of hot sauce to add a spicy kick.

Notes

• Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
• Fresh or frozen corn kernels are preferred for the best flavor, but canned corn works well in a pinch.
• Adjust chili powder and jalapeños according to your spice preference.
• This casserole pairs well with a fresh green salad or warm tortillas.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Street Corn Chicken Casserole, cheesy chicken casserole, baked chicken and corn, creamy corn casserole, easy chicken dinner