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

Scale

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