Street Corn Chicken Casserole Recipe
Street Corn Chicken Casserole combines the creamy, tangy flavors of classic street corn with tender shredded chicken in a cheesy, baked casserole that’s perfect for family dinners or potlucks. This dish blends mayonnaise, sour cream, cream cheese, and a variety of cheeses with sweet corn and spicy green chiles, seasoned with chili powder, smoked paprika, and garlic for a flavorful comfort food experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Ingredients
Scale
Dairy & Sauces
- 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)
Protein
- 2–3 cups cooked shredded chicken
Vegetables & Spices
- 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
Other
- Juice of 1 lime
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Mix Creamy Base: 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.
- Add Chicken and Corn: Stir in the cooked shredded chicken and corn into the creamy mixture to evenly distribute the main ingredients.
- 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. If using, fold in the chopped fresh cilantro for added freshness and flavor.
- Transfer to Baking Dish: Pour the mixture into a greased casserole dish, smoothing the top for even cooking.
- Top with Remaining Cheese: Sprinkle the remaining ½ cup to ½½ cups shredded cheese over the top to create a delicious golden 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.
- Serve: Remove from the oven and let it cool slightly before serving to allow the casserole to set for easier portioning.
Notes
- You can use fresh, frozen, canned, or roasted corn, but make sure it’s drained if canned to avoid excess moisture.
- Adjust the amount of chicken based on your preference; shredded rotisserie chicken works great.
- The cotija cheese can be substituted with feta cheese if unavailable.
- Adding fresh cilantro is optional but recommended for added color and flavor.
- To make this dish spicier, add a pinch of cayenne pepper or use hotter green chiles.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Keywords: street corn chicken casserole, creamy chicken casserole, Mexican casserole, corn and chicken bake, comfort food casserole
Find it online: https://mjrecipe.com/street-corn-chicken-casserole-recipe/