Street Corn Chicken Casserole

Tender chicken and sweet corn blend with creamy cheese and a crispy chip topping in this comforting street corn chicken casserole. I reach for this recipe when I want something hearty but fun for dinner that the whole family will dive into happily.

I remember pulling this together after a summer barbecue and it quickly became a favorite on busy weeknights. The crispy chip topping gives just the right crunch and the spices make it craveable.

Ingredients

• Shredded cooked chicken: Tender protein base and using rotisserie chicken makes things extra simple and flavorful
• Corn kernels: Sweetness and pop of color Fresh corn is best when in season but frozen or drained canned works beautifully
• Cream cheese: Lends silky smoothness and richness Choose full-fat for best flavor and let it soften for easy mixing
• Sour cream: Adds a tangy note and creaminess Look for thick styles for structure
• Mayonnaise: Adds extra moisture and depth Quality mayo makes all the difference
• Shredded Monterey Jack cheese: Melty core flavor or use a Mexican blend for extra punch Buy blocks and shred yourself if you can
• Crumbled cotija cheese: Brings a distinct salty bite and Mexican flair Substitute with feta if cotija is not available
• Fresh cilantro: Lifts the casserole with a herbal note Go fresh and chop right before adding to maximize aroma
• Chili powder: Foundation of street corn flavor Choose a blend with moderate heat
• Garlic powder: Easy garlicky undertone Make sure it is fresh and aromatic
• Ground cumin: Warm spice essential for depth Toast any whole spices before grinding if you want more character
• Lime juice: Brightness and balance Fresh squeezed always gives best flavor
• Salt and black pepper: Adjust to taste and use fresh ground pepper for extra kick
• Crushed tortilla chips: Crispy topping crunch Use sturdy chips that hold up in baking
• Extra Monterey Jack cheese: Extra creamy factor for topping
• Optional fresh cilantro, lime wedges and hot sauce for garnish: to finish and personalize

Step-by-Step Instructions

Prep the Oven and Dish:

Start by preheating your oven to 375 degrees Fahrenheit Make sure to grease a nine by thirteen inch baking dish well so nothing sticks later

Mix the Casserole Base:

In a large bowl blend the shredded chicken corn cream cheese sour cream mayonnaise and Monterey Jack cheese Add half of the cotija cheese and the chopped cilantro then sprinkle in the chili powder garlic powder ground cumin and lime juice Season with salt and black pepper Stir thoroughly until all ingredients are smoothly combined with no visible streaks

Spread and Top:

Scoop the entire mixture into your prepared baking dish Using a spatula or back of a spoon spread it evenly to all corners Sprinkle the remaining cotija cheese evenly across the surface for a salty touch

Make the Chip Topping:

In a small bowl combine the crushed tortilla chips with the remaining Monterey Jack cheese Toss so the cheese gets distributed among the chips Scatter this mixture evenly over your casserole forming a crunchy cheesy crust

Bake Until Bubbly and Golden:

Place the dish uncovered in your oven Bake for twenty five to thirty minutes Watch for a bubbling and golden brown top that signals everything inside is hot and ready

Finish and Garnish:

Let the casserole cool on the counter for five to ten minutes before serving This helps it set for neat slices Garnish with more cilantro lime wedges and as much hot sauce as your crew likes

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I always look forward to the bright pop of fresh lime juice in this casserole It goes from ordinary to unforgettable With a squeeze at the table the flavors really sing and it reminds me of family taco nights where everyone built their own plates at the center island

Storage Tips

Let the casserole cool completely before storing Transfer leftovers to an airtight container and refrigerate for up to three days If you want to freeze portion into a freezer safe dish and it will be good for about two months Reheat in the oven for best texture but the microwave works if you are in a rush

Ingredient Substitutions

No cotija cheese Feta has a similar crumbly structure and salty bite Swap in cheddar or pepper jack for Monterey Jack to increase sharpness or spice level Light sour cream and light cream cheese work but beware of added water content Adjust your salt if using lower sodium cheese

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Serving Suggestions

This dish is hearty as a stand alone but makes a great companion to a simple salad or sautéed greens Warm up some flour tortillas and offer them right at the table People can scoop the casserole right into the tortilla for a street taco inspired dinner Extra toppings like avocado or sliced jalapeños can make it extra festive

Cultural Context

Street corn also called elote is a classic Mexican snack often served slathered with cheese lime chili powder and mayo This casserole brings those big bold flavors to a cozy American format perfect for feeding a family The blend of creamy dairy and toasty corn is a flavor combination that immediately feels like a celebration to me

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works perfectly and saves time, giving you tender, flavorful meat with minimal prep.

→ Which type of corn is best: fresh, frozen, or canned?

All work well. Fresh or frozen corn provides the best flavor and texture, but drained canned corn is a convenient substitute.

→ How do I get a crispy topping?

Crushed tortilla chips mixed with shredded cheese and baked ensure a golden, crunchy finish on top.

→ What can I use as a cotija cheese substitute?

Feta cheese is a good replacement if cotija is unavailable, offering a similar salty, crumbly texture.

→ Can I assemble this casserole ahead of time?

Absolutely! Prepare up to the baking step, cover, and refrigerate. Add the topping just before baking for best results.

→ Are there ways to add more spice?

You can boost the heat by adding chopped jalapeños, extra chili powder, or serving with hot sauce on the side.