Oh my gosh, you have to try this Street Corn Chicken Casserole! It’s my absolute go-to when I want something ridiculously easy but packed with those bold Mexican street corn flavors we all love. I first threw this together one crazy Tuesday night when the kids were starving and my fridge was practically empty – just some leftover chicken, a can of corn, and my trusty Mexican pantry staples. Twenty minutes later? Pure magic. The creamy mayo-sour cream mix, that salty cotija cheese, and just enough chili powder to make things interesting – it’s like elote in casserole form, with juicy chicken making it hearty enough for dinner. Trust me, once you taste that first bubbly, cheesy bite straight from the oven, you’ll be hooked just like we were!
Why You’ll Love This Street Corn Chicken Casserole
Let me tell you why this casserole is about to become your new weeknight hero:
- Crazy fast prep – We’re talking 10 minutes of mixing before it hits the oven
- Bold elote flavors – All that creamy, tangy, spicy goodness you get from street corn
- Total crowd-pleaser – My picky eater actually asks for seconds (miracle!)
- One-dish wonder – Mix, bake, serve – minimal cleanup means more Netflix time
- Leftovers rock – Tastes even better next day (if it lasts that long)
Seriously, what’s not to love? It’s comfort food with a Mexican twist that’ll have everyone scraping their plates. For more easy dinner ideas, check out my dinner ideas collection!
Ingredients for Street Corn Chicken Casserole
Okay, let’s talk ingredients – this is where the magic starts! Here’s everything you’ll need to make this flavor-packed casserole:
- 2 cups cooked chicken – Shredded rotisserie chicken works beautifully here (my lazy cook secret!)
- 1 cup corn kernels – Fresh, frozen, or canned all work – just drain well if using canned
- 1/2 cup mayonnaise – The creamy base that makes everything irresistible
- 1/2 cup sour cream – Adds that perfect tangy balance
- 1/4 cup cotija cheese – Crumbled (feta makes a fine substitute if you can’t find cotija)
- 1/4 cup fresh cilantro – Chopped (leave it out if you’re one of those cilantro-haters)
- The spice mix – 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper
See? Nothing fancy – just simple ingredients that come together to create something seriously special. Now let’s get mixing! If you’re looking for a side dish, these sweet potato fries would be amazing.
How to Make Street Corn Chicken Casserole
Alright, let’s get cooking! This casserole comes together so easily you’ll wonder why you haven’t been making it every week. Just follow these simple steps for that perfect creamy, cheesy, slightly spicy goodness.
Step 1: Preheat and Prep
First things first – crank that oven to 375°F (190°C). While it’s heating up, grab your favorite baking dish (I use an 8×8 inch square one) and give it a quick spritz with cooking spray. No need to get fancy here – just enough to make sure nothing sticks when we’re ready to dig in later!
Step 2: Mix the Ingredients
Now the fun part! In a big bowl, combine all those glorious ingredients we talked about. Here’s my pro tip: mix the mayo and sour cream together first, then add the spices. This way everything gets evenly coated before you fold in the chicken and corn. Oh! And don’t go crazy stirring – gentle folds keep the chicken nice and tender rather than mushy.
Step 3: Bake to Perfection
Pour your mixture into the prepared dish and pop it in the oven. Set your timer for 20 minutes, but keep an eye out around minute 18 – you’ll know it’s done when the edges are bubbly and the top gets those gorgeous golden spots. The smell will drive you crazy – resist opening the oven door too much!
Once it’s out, let it sit for just 5 minutes (I know, torture!) before garnishing with extra cotija and cilantro. This little rest helps all those flavors settle in beautifully. Then? Dig in and prepare for your new favorite weeknight dinner! You can find more inspiration for quick meals like this on my Pinterest page.
Expert Tips for the Best Street Corn Chicken Casserole
After making this casserole more times than I can count (my family won’t let me stop!), I’ve picked up some foolproof tricks:
- Rotisserie chicken is your friend – That pre-cooked flavor beats plain boiled chicken every time
- Drain corn well – Nobody wants a watery casserole! Pat frozen corn dry or drain canned corn thoroughly
- Spice to your crowd – Start with 1/2 tsp chili powder if serving kids, then add more to adult portions
- The resting period matters – Those 5 minutes after baking let the flavors marry beautifully
- Fresh garnishes make it pop – Extra cilantro and lime wedges on the side brighten everything up
Trust me, these little touches take this from good to “when are you making it again?” good!
Variations to Try
Oh, the fun you can have with this recipe! Here are some of my favorite twists when I’m feeling adventurous:
- Spice it up – Add diced jalapeños or a dash of cayenne for extra heat
- Lighter option – Swap sour cream for Greek yogurt (still creamy but tangier!)
- Crunch factor – Mix in crushed tortilla chips before baking for texture
- Extra veggies – Toss in some diced red bell pepper or black beans
- Smoky version – Use chipotle powder instead of regular chili powder
Honestly? Half the fun is making this recipe your own – play around and find your perfect combo! If you like easy one-dish meals, you might enjoy my biscuit vegetable pot pie casserole.
Serving Suggestions
Oh, let me tell you how I love to serve this casserole – it’s all about those perfect pairings! First, always have lime wedges on the side – that bright squeeze right before eating makes all the flavors sing. Creamy avocado slices or a quick guacamole add cool contrast to the spicy warmth. And tortilla chips? Absolute must – either crushed on top for texture or served alongside for scooping up every last cheesy bite. Sometimes I’ll even do a quick side salad with lime vinaigrette to balance out the richness. Basically, anything fresh and crunchy makes this meal complete! For something sweet on the side, try my cornbread muffins.
Storage and Reheating
Here’s the scoop on keeping your casserole delicious for days (if it lasts that long!). In the fridge, it stays perfect for 3-4 days – just cover tightly with foil or transfer to an airtight container. For freezer storage, wrap individual portions in foil then pop them in freezer bags for up to 2 months. When reheating, I swear by the oven method – 350°F for about 15 minutes if refrigerated, or 25 minutes from frozen. The microwave works in a pinch, but tends to make the edges rubbery. Pro tip: sprinkle a little fresh cotija on top after reheating to bring back that just-baked magic!
Street Corn Chicken Casserole FAQs
I get questions about this recipe all the time – here are the answers to everything you might wonder before making it:
Can I prepare this casserole ahead of time?
Absolutely! Mix everything except the garnishes, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add 5 extra minutes in the oven since it’ll be cold from the fridge.
How do I adjust the spice level?
Start with half the chili powder if you’re sensitive to heat. For more kick, add a pinch of cayenne or some diced jalapeños. The beauty is you can customize each serving – I often leave it mild and pass hot sauce at the table!
Can I use frozen corn without thawing?
You sure can! Just toss the frozen kernels right in – they’ll thaw as they bake. But do pat them dry first with paper towels to avoid extra moisture in your casserole.
What’s the best substitute for cotija cheese?
Feta works great as a stand-in with its similar salty tang. For a milder option, try queso fresco. In a real pinch, Parmesan will do, but it’ll taste more Italian than Mexican!
Why does my casserole come out watery?
This usually happens if the corn wasn’t drained well or the chicken was too moist. Next time, pat everything dry before mixing, and make sure your mayo/sour cream ratio stays exact. A few extra minutes baking can help too!
Nutritional Information
Here’s the scoop on what you’re eating (because we all want to enjoy guilt-free!): Each serving packs about 320 calories with 22g protein. Remember – nutrition varies based on your exact ingredients. These values are estimates per generous 1-cup portion.
Share Your Experience
Did this casserole become your new favorite like it did for my family? I’d love to hear how yours turned out – drop me a note below with your favorite twist or what your crew thought!
Print
Irresistible Street Corn Chicken Casserole in 20 Minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A flavorful and easy-to-make casserole combining the taste of Mexican street corn with tender chicken.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix chicken, corn, mayonnaise, sour cream, cotija cheese, cilantro, chili powder, garlic powder, salt, and black pepper.
- Transfer the mixture to a baking dish.
- Bake for 20-25 minutes until bubbly.
- Garnish with extra cotija cheese and cilantro before serving.
Notes
- Use rotisserie chicken for extra flavor.
- Replace cotija cheese with feta if unavailable.
- Spice level can be adjusted by varying the chili powder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican