Here’s a fiesta-packed Street Corn Chicken Casserole—creamy, smoky, and loaded with Mexican street corn flavors! It’s an easy, one-dish wonder that’s perfect for weeknights or potlucks.
Street Corn Chicken Casserole 🌽🍗🔥
Prep Time: 10 mins | Bake Time: 25 mins | Servings: 6
Ingredients:
- 2 cups cooked, shredded chicken (rotisserie or grilled)
- 1 can (15 oz) corn kernels, drained
- ½ cup frozen fire-roasted corn (or extra canned corn)
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp lime zest (or 1 tbsp lime juice)
- 1 cup shredded Monterey Jack cheese (or Cotija for authenticity)
- ¼ cup chopped cilantro
- 1 cup crushed tortilla chips (or 1/2 cup panko + 1 tbsp melted butter for topping)
Optional Garnishes:
- Extra Cotija cheese
- Sliced jalapeños
- Lime wedges
- Hot sauce or Tajín
Instructions:
1. Prep the Base
- Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
- In a large bowl, mix chicken, corn, sour cream, mayo, chili powder, cumin, garlic powder, and lime zest.
2. Layer & Bake
- Spread mixture into the baking dish. Top with shredded cheese and crushed tortilla chips.
- Bake 20-25 mins until bubbly and golden.
3. Garnish & Serve
- Sprinkle with cilantro and extra Cotija. Serve with lime wedges and hot sauce.
Tips & Variations:
🔥 Spicier: Add 1 diced jalapeño to the mix or ½ tsp smoked paprika.
🌱 Lighter: Swap mayo for Greek yogurt and skip the chip topping.
🍗 Extra Protein: Stir in 1 can black beans (drained).
🧀 Cheesy Crust: Broil 2 mins at the end for extra crispiness.
This casserole tastes like elote in every bite—creamy, tangy, and crunchy! Pair with a simple salad or avocado slices.
Want a slow-cooker version or individual ramekins? Let me know! 😊