This Mexican street corn casserole with chicken brings the irresistible flavors of elote into a comforting, easy-to-make dish. It's creamy, cheesy, and packed with protein, making it an ideal weeknight dinner or a crowd-pleasing potluck favorite. Prep takes only a few minutes, and your oven does most of the work while you relax or prepare a simple side.
My family first tasted this during a casual backyard gathering, and it quickly became a staple for our easy dinners. The combination of chicken and Mexican street corn flavors always gets rave reviews.
Ingredients
- Greek yogurt or sour cream: creates a creamy base choose full fat for best texture
- Mayonnaise: adds richness and helps create a silky sauce
- Chili powder: brings warmth and a subtle smokiness use a good quality for deeper flavor
- Garlic powder: essential for a savory punch
- Kosher salt: enhances all the flavors
- Corn: fresh is best for sweetness but frozen works well just make sure to drain well to prevent sogginess
- Cooked chicken: protein core of the dish shredded or diced works fine
- Cotija cheese: crumbled and divided adds salty tang and texture look for authentic Mexican cotija if possible
- Fresh cilantro: brightens and adds herbal freshness at the end
- Fresh lime juice: a final squeeze adds acidity to balance the creaminess
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit and let it fully heat while you prepare the rest of the casserole. This ensures a perfectly baked, bubbly top.
- Mix the Creamy Sauce:
- In a large bowl, whisk together the Greek yogurt or sour cream, mayonnaise, one teaspoon of chili powder, garlic powder, and kosher salt until the mixture is smooth and uniform. This blend forms the flavorful, creamy base of your casserole.
- Combine Corn, Chicken, and Cheese:
- Add the corn, cooked chicken, and two-thirds of the crumbled cotija cheese to the bowl with the sauce. Stir gently but thoroughly so every bite is loaded with creaminess and cheesy goodness.
- Prepare the Baking Dish:
- Spray a 9 by 13-inch ceramic baking dish with cooking spray to prevent sticking. Spread the chicken and corn mixture evenly in the dish for consistent baking.
- Add Final Toppings:
- Sprinkle the remaining cotija cheese evenly over the top. Dust with half a teaspoon of chili powder for an extra kick and nice color contrast.
- Bake Covered and Then Uncovered:
- Cover the dish loosely with foil and bake for 30 minutes. This allows the casserole to heat through and flavors to meld. Then remove the cover and bake for an additional 10 to 15 minutes until the top is bubbling and golden brown.
- Let it Rest and Finish:
- Allow the casserole to cool for 10 minutes before squeezing fresh lime juice over the top. Garnish with chopped cilantro to add a fresh, bright counterpoint to the rich flavors.
Save
My favorite ingredient in this casserole is the cotija cheese. Its salty tanginess ties all the flavors together perfectly. I remember my first time trying it was on a trip to Mexico and I was determined to recreate that magic at home. Now every time I make this dish, it brings back those wonderful memories of vibrant street food and shared meals with friends.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen as it rests. To reheat, cover with foil and warm in the oven at 350 degrees Fahrenheit until heated through. You can also freeze the casserole before baking just thaw overnight in the fridge and then bake as directed.
Ingredient Substitutions
If you cannot find cotija cheese, crumbled feta or ricotta salata are good alternatives. Keep in mind feta will add more tang. You can swap mayonnaise for extra sour cream or Greek yogurt but don’t use fat-free versions or the sauce may separate. Fresh corn is best but frozen works well as long as you drain it thoroughly to avoid excess moisture.
Serving Suggestions
This casserole pairs wonderfully with a simple green salad dressed in lime and olive oil or some spicy black beans on the side. For extra indulgence, serve it with warm corn tortillas to scoop up every creamy bite.
Recipe FAQs
- → Can I use frozen corn for this dish?
Yes, frozen corn works well as long as it's fully defrosted and drained to avoid extra moisture in the casserole.
- → What cheese can substitute Cotija in this dish?
Crumbled feta or ricotta salata make good alternatives, but expect a tangier flavor if using feta cheese.
- → Is Greek yogurt a suitable substitute for sour cream here?
Whole Greek yogurt can be used, but low-fat or fat-free versions may cause the sauce to separate, affecting texture.
- → How can I add extra smoky flavor?
Increasing the chili powder slightly or adding a pinch of smoked paprika can enhance the smoky notes without overpowering.
- → What is the best way to serve this dish?
Allow it to cool slightly after baking, then garnish with fresh cilantro and a squeeze of lime for a bright, fresh finish.