Name: The Best Street Corn Chicken Casserol Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (rotisserie preferred); 4 cups corn kernels (fresh, frozen, or drained canned); 8 ounces cream cheese, softened; 1 cup sour cream; 1/2 cup mayonnaise; 1 cup shredded Monterey Jack cheese (or Mexican blend); 1/2 cup crumbled cotija cheese (or feta as a substitute); 1/4 cup chopped fresh cilantro; 2 tablespoons chili powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; Juice of 1 lime; Salt and black pepper, to taste; 1 cup crushed tortilla chips; 1/2 cup shredded Monterey Jack cheese; Extra chopped fresh cilantro; Lime wedges; Hot sauce

Jump to Recipe· 4.8 from 22 reviews

Get ready to fall completely in love with The Best Street Corn Chicken Casserol Recipe! Picture this: juicy chicken mingling with sweet, golden corn, all smothered in a creamy, cheesy sauce and crowned with a crispy, savory tortilla chip topping. Every bite bursts with Mexican street corn flavors, making it the kind of comfort food you’ll want to share at gatherings, take to potlucks, or whip up when you crave something extra special but oh-so-easy. Trust me, this is one casserole you’ll be making again and again!

The Best Street Corn Chicken Casserol Recipe - Recipe Image

Ingredients You’ll Need

The beauty of The Best Street Corn Chicken Casserol Recipe is how it transforms the simplest ingredients into something absolutely crave-worthy. Every component brings its own magic: creaminess, color, heat, crunch, or a spark of freshness, making this dish as fun to eat as it is to make!

Cooked, shredded chicken (2 cups, rotisserie preferred): Rotisserie chicken is not only flavorful but also super convenient—just shred and go!
Corn kernels (4 cups, fresh, frozen, or canned): Use sweet summer corn or whatever you have on hand for golden pops of flavor and color.
Cream cheese (8 ounces, softened): Gives the casserole its signature creaminess and richness.
Sour cream (1 cup): Adds tang and helps create that luscious, melt-in-your-mouth texture.
Mayonnaise (1/2 cup): The secret weapon for extra silkiness and a slight twang.
Shredded Monterey Jack cheese (1 cup; plus 1/2 cup for topping): Melts beautifully, bringing everything together in gooey harmony.
Cotija cheese, crumbled (1/2 cup; or feta as substitute): This salty, crumbly cheese is what gives the dish its classic Mexican street corn character.
Fresh cilantro, chopped (1/4 cup; plus extra for garnish): A burst of green freshness both inside and on top.
Chili powder (2 tablespoons): Delivers smoky depth and gentle heat without overwhelming the palate.
Garlic powder (1 teaspoon): Brings a savory backbone to the flavor profile.
Ground cumin (1 teaspoon): Infuses every bite with a warm, earthy essence.
Lime, juiced (1): Brightens the rich sauce and lifts all the flavors to new heights.
Salt and black pepper, to taste: Essential for making all the other ingredients sing.
Tortilla chips, crushed (1 cup): The crunchy topping dream you didn’t know you needed.
Optional garnishes: extra cilantro, lime wedges, and hot sauce: Serve them on the side for extra color and zip.

How to Make The Best Street Corn Chicken Casserol Recipe

Step 1: Prep the Oven and Baking Dish

First things first, preheat your oven to 375°F (190°C)—the perfect temperature to get everything hot, bubbling, and lightly golden. While the oven’s warming up, generously grease a 9×13-inch baking dish so nothing sticks and every portion slides out perfectly.

Step 2: Mix Up the Flavor-Packed Casserole Base

In a large mixing bowl, combine shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, both cheeses, cilantro, chili powder, garlic powder, cumin, and fresh lime juice. Don’t forget to add salt and pepper to taste! Stir until everything is well-mixed and fabulously creamy. The combination might look a bit rustic, but that’s exactly what you want.

Step 3: Layer in the Goodness

Spread the creamy chicken and corn mixture evenly in your prepared baking dish. Sprinkle the remaining cotija cheese over the top. Now, toss your crushed tortilla chips and extra Monterey Jack cheese together, then blanket the whole casserole with this crunchy, cheesy topping. It’s going to bake up gorgeously golden and crisp!

Step 4: Bake Until Bubbly and Beautiful

Place the dish, uncovered, in the preheated oven and bake for 25 to 30 minutes. You’ll know The Best Street Corn Chicken Casserol Recipe is ready when the edges are bubbling, the top turns a lovely golden brown, and everything smells irresistibly savory.

Step 5: Garnish and Serve While Hot

Let the casserole rest for a few minutes so it sets up, making it easier to slice. Just before serving, scatter plenty of fresh cilantro, tuck in some lime wedges, and drizzle on hot sauce if you love a little kick. Serve warm and watch it disappear!

How to Serve The Best Street Corn Chicken Casserol Recipe

Garnishes

Pile on vibrant, chopped cilantro for freshness, add lime wedges for DIY squeezing, and put a bottle of hot sauce on the table for those who dare. These little extras bring out the colors and flavors that make The Best Street Corn Chicken Casserol Recipe even more festive and crowd-pleasing.

Side Dishes

This casserole shines with simple accompaniments: serve alongside a bright green salad, fluffy Mexican rice, or refried beans. For a fuller meal, some homemade guacamole and warm flour tortillas complement the casserole’s creamy, crunchy goodness beautifully.

Creative Ways to Present

Host a “street corn” fiesta and let guests build their plates with fun toppings like sliced jalapeños, diced avocado, or pickled red onions. Or serve the casserole family-style straight from the dish for easy, communal comfort food that always steals the show!

Make Ahead and Storage

Storing Leftovers

Leftover portions of The Best Street Corn Chicken Casserol Recipe store like a dream! Simply cover the cooled casserole tightly with foil or transfer to an airtight container, then refrigerate for up to three days. The flavors will deepen, making your leftovers just as delicious for lunch or a quick dinner.

Freezing

To freeze, let the casserole cool completely, cover tightly with plastic wrap and then foil, or place in a freezer-safe container. Label and freeze for up to three months. When you’re ready for more, thaw overnight in the fridge.

Reheating

For the best texture, reheat leftovers in a 350°F (175°C) oven, covered with foil until hot, about 20 minutes. If you’re short on time, the microwave works too—just use medium power to ensure everything warms evenly and stays creamy inside.

FAQs

Can I make The Best Street Corn Chicken Casserol Recipe ahead of time?

Absolutely! Simply prepare the casserole through step three, cover tightly, and refrigerate up to a day in advance. When you’re ready, bake as directed—just add a few minutes if baking straight from the fridge.

What can I use if I don’t have cotija cheese?

Feta cheese works beautifully as a substitute here; its salty, tangy flavor is a perfect stand-in for cotija in The Best Street Corn Chicken Casserol Recipe.

Is this casserole spicy?

Not really! The chili powder and cumin add warmth, but not fire. If you want more heat, serve with hot sauce or add a pinch of cayenne to the base.

Can I make this vegetarian?

Definitely—just skip the chicken and add more corn or toss in some black beans, roasted sweet peppers, or sautéed zucchini for a hearty, satisfying vegetarian version.

How do I keep the topping crunchy?

To keep the tortilla chip topping crisp, add it just before baking and always bake uncovered. If reheating leftovers, you can pop the casserole under the broiler for a minute to revive the crunch.

Final Thoughts

I can’t wait for you to try The Best Street Corn Chicken Casserol Recipe! Whether you’re serving it up for a weeknight dinner, a lively potluck, or just because you’re craving something cozy and colorful, it’s sure to become a favorite. Gather your loved ones, dig in, and enjoy every creamy, crunchy, flavor-packed bite!