Street Corn Chicken Casserole Recipe
Introduction
Street Corn Chicken Casserole combines the creamy, tangy flavors of Mexican street corn with tender shredded chicken in a cheesy, comforting bake. It’s a perfect dish for weeknight dinners or casual gatherings that delivers big flavor with minimal effort.
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar or Mexican blend cheese, divided
- ½ cup crumbled cotija cheese (or feta)
- 2–3 cups cooked shredded chicken
- 2 cups corn (frozen, canned, or roasted; drained if canned)
- 1 (4 oz) can diced green chiles
- ¼ cup chopped fresh cilantro (optional)
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Step 2: In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese until smooth and well blended. This will form the creamy, rich base of your casserole.
- Step 3: Stir in the cooked shredded chicken and corn to evenly distribute the main ingredients.
- Step 4: Add 1 cup of shredded cheddar or Mexican blend cheese, crumbled cotija cheese, diced green chiles, chili powder, smoked paprika, garlic powder, salt, pepper, and lime juice. Fold in chopped fresh cilantro if using.
- Step 5: Pour the mixture into a greased casserole dish, smoothing the top for even cooking.
- Step 6: Sprinkle the remaining cheese evenly over the top to create a delicious golden crust when baked.
- Step 7: Bake in the preheated oven for 25-30 minutes, until the top is bubbly and golden brown.
- Step 8: Remove from the oven and let it cool slightly before serving to allow the casserole to set for easier portioning.
Tips & Variations
- For extra smoky flavor, use fire-roasted corn or add a pinch of chipotle powder instead of smoked paprika.
- Substitute cooked rotisserie chicken for ease and added flavor.
- Add diced jalapeños if you like more heat.
- Swap cotija cheese with feta if you prefer a milder tang.
- Serve with warm tortillas or over rice for a complete meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain a crisp topping, or microwave for quicker reheating but a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to a day in advance. Cover it tightly and refrigerate before baking. Add a few extra minutes to baking time if baking straight from the fridge.
What can I use if I don’t have cotija cheese?
Feta cheese is a great substitute for cotija, offering a similar tangy, crumbly texture. Parmesan or queso fresco can also work well depending on your preference.
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Street Corn Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Street Corn Chicken Casserole is a creamy, flavorful dish combining shredded chicken, sweet corn, and a blend of cheeses with a rich, spiced mayo-sour cream base. Baked to golden perfection, it’s a comforting and easy-to-make main course that brings the vibrant flavors of street corn into a hearty casserole perfect for family dinners.
Ingredients
Creamy Base
- ½ cup mayonnaise
- ½ cup sour cream
- 4 oz cream cheese, softened
Cheeses
- 1½ cups shredded cheddar or Mexican blend cheese, divided
- ½ cup crumbled cotija cheese (or feta)
Main Ingredients
- 2–3 cups cooked shredded chicken
- 2 cups corn (frozen, canned, or roasted; drained if canned)
- 1 (4 oz) can diced green chiles
Seasonings and Extras
- ¼ cup chopped fresh cilantro (optional)
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking the casserole evenly.
- Mix Creamy Base: In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese. Stir until the mixture is smooth and well blended, forming the creamy base of your casserole.
- Add Chicken and Corn: Stir in the cooked shredded chicken and the corn, making sure they are evenly distributed within the creamy base.
- Incorporate Seasonings and Cheese: Add 1 cup of shredded cheddar or Mexican blend cheese, crumbled cotija cheese, diced green chiles, chili powder, smoked paprika, garlic powder, salt, pepper, and lime juice to the mixture. Fold in chopped fresh cilantro if using, to add freshness and flavor.
- Transfer to Baking Dish: Pour the mixture into a greased casserole dish, smoothing the top to ensure even cooking.
- Top with Remaining Cheese: Sprinkle the remaining ½ to ½½ cups shredded cheese evenly over the top to create a golden, bubbly crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown, indicating it is fully cooked and ready to serve.
- Serve: Remove the casserole from the oven and let it cool slightly to allow it to set, making it easier to portion and enjoy.
Notes
- You can use fresh, frozen, canned, or roasted corn depending on availability; just ensure canned corn is drained.
- For extra spice, add a pinch of cayenne pepper or extra diced green chiles.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- To make it lighter, substitute sour cream with Greek yogurt.
- Optional cilantro adds a fresh, herbaceous note but can be omitted for those who dislike it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Keywords: Street Corn Chicken Casserole, Chicken Casserole, Mexican Casserole, Cheesy Chicken Bake, Corn Casserole, Comfort Food
