Why You’ll Love This Recipe

Street Corn Chicken Casserole combines the bold, zesty flavors of Mexican street corn with tender, juicy chicken in a warm, cheesy baked dish. Perfect for weeknight dinners or potlucks, this casserole delivers comfort and flavor in every bite. With creamy corn, tangy lime, spices, and a touch of heat, it’s an easy, family-friendly meal that’s both satisfying and exciting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked and shredded chicken (rotisserie works great)canned corn (drained) or fresh corn kernelscream cheesemayonnaisechili powdergarlic powdersmoked paprikalime juicecotija cheese or feta cheesechopped cilantroshredded Mexican blend cheesesalt and pepperdiced jalapeños (optional)tortilla chips or cooked rice for serving

directions

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.

In a large bowl, mix cream cheese, mayonnaise, lime juice, chili powder, garlic powder, paprika, salt, and pepper until smooth.

Add in the corn, shredded chicken, chopped jalapeños (if using), and half of the shredded cheese. Stir to combine.

Transfer the mixture to the casserole dish and spread evenly.

Top with the remaining shredded cheese and crumbled cotija or feta cheese.

Bake for 20-25 minutes until hot and bubbly, and the top is golden.

Garnish with fresh cilantro and additional lime juice before serving.

Serve with tortilla chips or over rice for a complete meal.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesBaking time: 20-25 minutesTotal time: 35-40 minutes

Variations

Add black beans or diced bell peppers for extra texture and flavor.

Swap cotija for cheddar or Monterey Jack if preferred.

Use Greek yogurt instead of mayo for a lighter option.

Top with crushed tortilla chips for a crunchy finish.

Mix in cooked pasta for a street corn mac and cheese twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) or microwave until warmed through.For freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned chicken?

Yes, just be sure to drain and shred it well.

Is this casserole spicy?

It has mild heat, but you can adjust spice levels with more or less jalapeño or chili powder.

Can I make this ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking.

What can I use instead of cream cheese?

Try sour cream or a mix of Greek yogurt and shredded cheese.

Can I make it vegetarian?

Yes, skip the chicken and add extra beans, bell peppers, or cooked quinoa.

What’s the best cheese for this dish?

A blend of Mexican cheeses or Monterey Jack works best for melt and flavor.

How do I serve this?

Serve with chips, over rice, in tortillas, or with a simple salad.

Can I double the recipe?

Yes, just use a larger baking dish and adjust baking time slightly.

Is this casserole gluten-free?

Yes, as long as all ingredients (especially seasonings and chips) are gluten-free.

Can I cook it in a slow cooker?

Yes, mix everything in and cook on low for 2-3 hours until hot and melty.

Conclusion

Street Corn Chicken Casserole is a comforting, flavor-packed dish that brings a fun twist to traditional casseroles. It’s creamy, cheesy, and loaded with the zesty punch of Mexican street corn. Quick to prepare and easy to customize, this casserole is sure to become a regular favorite at your dinner table.