Name: Street Corn Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
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

If you love the vibrant flavors of Mexican street corn but want a hearty, comforting dinner, this Street Corn Chicken Casserole Recipe is just what you need. It combines creamy, cheesy goodness with tender shredded chicken and all the bright, smoky spices that make street corn so addictive. I first tried this recipe on a cozy weeknight when I was craving something warm and flavorful—it instantly became a family favorite.

This casserole is a total crowd-pleaser whether you’re feeding picky kids or hosting friends for casual dinner. The mix of mayo, sour cream, and cream cheese creates such a luscious sauce that perfectly hugs the chicken and corn. Plus, it’s super simple to pull together with pantry staples and cooked chicken, making it a great last-minute meal that still feels special. You’re definitely going to want to keep this Street Corn Chicken Casserole Recipe in your regular rotation.

Ingredients You’ll Need

Each ingredient works together to balance creaminess, spice, and texture in this Street Corn Chicken Casserole Recipe. Whether you’re using fresh or frozen corn, a good-quality cheese, and cooked chicken you trust will really make the dish shine.

Mayonnaise: Adds richness and helps bind everything together for that creamy texture.
Sour Cream: Brings a slight tang that cuts through the richness, keeping the casserole balanced.
Cream Cheese: Softened for easy mixing, it boosts creaminess and adds a silky mouthfeel.
Cooked Shredded Chicken: You can use rotisserie, leftover chicken, or poach your own for convenience and flavor.
Corn: Frozen, canned, or roasted. Roasted gives a nice smoky depth, but frozen works great for a quick meal.
Shredded Cheddar or Mexican Blend Cheese: Dividing the cheese lets you mix some in and save some for a bubbly topping.
Cotija Cheese: Crumbled on top or mixed in, it adds authentic Mexican flavor and a salty bite. Feta is a fine substitute.
Diced Green Chiles (4 oz can): Adds a gentle heat and green freshness, avoiding the need for extra chili.
Fresh Cilantro (optional): I always add this for a herbaceous, bright finish.
Chili Powder, Smoked Paprika, Garlic Powder: Key spices that bring classic street corn warmth and complexity.
Salt and Pepper: To taste, but don’t skip as it really brings the flavors alive.
Lime Juice: A fresh squeeze right before serving lifts the whole dish, balancing its richness beautifully.

Variations

I like to keep this Street Corn Chicken Casserole Recipe flexible depending on what I have on hand or my mood. Feel free to personalize it—you can’t go wrong here!

Spicy Kick: Sometimes I add a pinch of cayenne or a splash of hot sauce to the mix if I’m craving more heat.
Veggie Boost: Throw in some diced bell peppers or jalapeños for extra crunch and color.
Dairy-Free: I’ve swapped the cream cheese and sour cream for coconut cream and dairy-free mayo for a tasty allergy-friendly version.
Herbal Variations: Try swapping cilantro for fresh basil or parsley if you want a different herb note.
Protein Swaps: If you’re not a chicken fan, cooked shrimp or even black beans work surprisingly well here.

How to Make Street Corn Chicken Casserole Recipe

Step 1: Mix the creamy base

Start by combining the mayonnaise, sour cream, and softened cream cheese in a large bowl. It helps to use room temperature cream cheese so it blends smoothly without lumps. I find mixing these three first makes the flavors somehow meld better and creates that silky sauce we’re after. Using a whisk or electric mixer speeds this process up, but a sturdy spoon works fine too.

Step 2: Add the chicken and corn

Next, fold in your cooked shredded chicken and corn. Remember to drain canned corn well so your casserole doesn’t get watery. If you’re using frozen corn, thaw and pat it dry. I like to roast mine quickly in a hot skillet to bring out a smoky note. Stir gently so everything is evenly coated but don’t overmix—it’s nice to keep some texture.

Step 3: Spice it up and add cheese

Now sprinkle in the chili powder, smoked paprika, garlic powder, salt, and pepper. These spices are what make this Street Corn Chicken Casserole Recipe taste so authentic. Add the diced green chilies for a mild heat and depth. Then fold in half of the shredded cheese to mix into the casserole, saving the other half for a delicious golden crust on top.

Step 4: Bake until bubbly and golden

Scrape your mixture into a greased casserole dish and sprinkle the remaining cheese and crumbled cotija on top. Pop it in a 350°F oven for about 25-30 minutes until it’s bubbly and the cheese is melted and starting to brown. Watch the edges – you want them golden but not burnt. If you want an extra golden top, switch to broil for a minute or two, but keep a close eye on it!

How to Serve Street Corn Chicken Casserole Recipe

Street Corn Chicken Casserole Recipe - Recipe Image

Garnishes

I always top my casserole with fresh cilantro and a generous squeeze of lime juice right before serving. The lime brightens everything up, and cilantro adds that fresh herbal pop. If you want to get fancy, sprinkle on some extra cotija or even chopped green onions to give it a bit more crunch.

Side Dishes

I often pair this casserole with a simple green salad tossed with a light vinaigrette to balance out the creaminess. Mexican rice or refried beans work great for larger meals. When I’m feeling indulgent, I serve it alongside crispy tortilla chips for scooping up every last bite.

Creative Ways to Present

For holidays or gatherings, I’ve made this Street Corn Chicken Casserole Recipe in individual ramekins to give each person their own portion. It makes the meal feel a little more special and easier to serve. You could also layer it with tortilla chips between layers like a dip casserole for a fun twist.

Make Ahead and Storage

Storing Leftovers

After dinner, I transfer leftovers to an airtight container and store them in the fridge. This casserole keeps well for up to 3 days and tastes even better the next day as the flavors deepen. Just be sure to pop it in the oven or microwave until heated through before serving again.

Freezing

I’ve frozen this casserole fully assembled before baking and also just the cooked leftovers, both with good results. If freezing before baking, cover tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. For leftovers, portion into freezer-safe containers, freeze, and thaw properly when ready to enjoy.

Reheating

To reheat, I prefer the oven to keep the top crispy—about 20 minutes at 350°F works well. If you’re short on time, the microwave is fine but might make the casserole a bit softer on top. Adding a couple of minutes under the broiler at the end helps restore some crispiness.

FAQs

Can I use fresh corn instead of canned or frozen in the Street Corn Chicken Casserole Recipe?

Absolutely! Fresh corn adds a wonderful natural sweetness and slight crunch. Just cut the kernels off the cob and lightly sauté or roast them first to bring out the flavor and ensure they’re tender before mixing into the casserole.
Is it necessary to use cream cheese in this casserole?

Cream cheese adds extra creaminess and helps thicken the sauce, giving the casserole a luscious texture. If you’re avoiding dairy, you can try substituting with a dairy-free cream cheese or adding more sour cream and mayo to compensate, but the texture might be slightly different.
Can I prepare the Street Corn Chicken Casserole Recipe ahead of time?

Yes! You can assemble it a day in advance and refrigerate, then bake fresh when you’re ready. This actually helps the flavors marry even better. Just bring it to room temperature for about 30 minutes before baking to ensure even cooking.
What’s the best cheese to use for this dish?

I love using a Mexican blend because it melts beautifully and adds authentic flavor. Sharp cheddar gives a nice tang if you like it bolder, or you can mix the two. Cotija cheese sprinkled on top offers a salty finish that complements the creaminess perfectly.
How do I make the dish less spicy?

If you prefer a milder flavor, reduce or omit the diced green chilies and cut back on chili powder. Adding a little extra sour cream can also mellow out the heat without sacrificing flavor.

Final Thoughts

This Street Corn Chicken Casserole Recipe is one of those comforting meals that feels like a warm hug after a long day. I love how it’s both easy to make and packed with flavor—perfect for busy weeknights when you want something satisfying but don’t want to fuss in the kitchen. Give it a try, and I promise it’ll become your go-to casserole for cozy family dinners or casual get-togethers. You’re going to enjoy every creamy, cheesy bite!