Street Corn Chicken Casserole

Street corn chicken casserole is my go-to comfort dish when I want something that bridges family potluck favorites with a taste of summer. Creamy cheese, juicy corn, and tender chicken come together with the crunch of tortilla chips for a dinner that always disappears fast at my table.

Ingredients

• Cooked shredded chicken: imparts hearty protein and soaks up all the flavors. Store-bought rotisserie makes prep fast
• Corn kernels: are the star for sweetness and crunch. Choose fresh for best flavor but frozen or canned both work beautifully
• Cream cheese: is the secret for ultra-creamy texture. Let it soften fully so it blends in smooth
• Sour cream: gives a subtle tang and keeps the base moist
• Mayonnaise: rounds out the creamy base and adds a touch of richness. Choose real mayo for best results
• Shredded Monterey Jack cheese or a Mexican blend: melts lusciously and adds subtle savory notes
• Crumbled cotija cheese: adds saltiness and authentic street corn flair. Feta makes a good backup if you cannot find cotija
• Chopped fresh cilantro: brightens all the flavors. Go for vibrant fragrant bunches with perky leaves
• Chili powder: brings warmth and that street corn signature. Choose a fresh jar for bold color and flavor
• Garlic powder and ground cumin: both layer in earthiness and depth. Freshly bought spices give the best punch
• Juice of fresh lime: energizes the entire casserole with citrusy tang. Pick limes that feel heavy for their size
• Salt and black pepper: finish out the balance to taste
• Crushed tortilla chips: provide crunch and help lock in the creamy top
• More shredded Monterey Jack cheese: ensures that bubbly cheesy lid
• Optional garnishes: give that final street corn touch—cilantro, lime wedges, and a shake of hot sauce for heat

Step-by-Step Instructions

Preheat and Prepare the Dish:

Set your oven to 375 degrees Fahrenheit. Lightly grease a nine by thirteen inch baking dish so nothing sticks later

Make the Filling:

In a large bowl, add shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, shredded Monterey Jack cheese, half of the cotija, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper. Stir very thoroughly until all creamy elements coat the chicken and corn and you no longer see white streaks or big cheese lumps. An even smooth mixture is key

Fill the Casserole Dish:

Spoon the cheese and chicken filling into your greased baking dish. Use a spatula to spread it out to the corners so you have an even layer from edge to edge. Sprinkle the remaining cotija cheese over the surface for that classic tang

Top with Crunch:

In a small separate bowl, toss together the crushed tortilla chips and remaining Monterey Jack cheese so chips get coated. Sprinkle this mix evenly across the casserole

Bake to Bubbly Goodness:

Place the dish uncovered in the center of your preheated oven. Let it bake for about twenty five to thirty minutes. You are watching for the entire surface to bubble at the edges and the chip layer to turn a deep golden color

Finish and Serve:

Let your casserole cool for five to ten minutes so it sets up slightly. Add optional garnishes like freshly chopped cilantro, lime wedges for squeezing, and a drizzle of hot sauce. Serve warm and watch everyone go back for seconds

Save

My favorite part is the way cotija cheese melts and mingles with zesty lime throughout the casserole. I always remember making it for a Sunday family game night and seeing everyone fighting over the crispy corners

Storage Tips

Leftover casserole holds up wonderfully refrigerated in an airtight container for up to three days. To reheat, cover loosely with foil and place in a moderate oven until hot. You can also reheat single portions in the microwave, though the topping may soften slightly

Ingredient Substitutions

No rotisserie chicken on hand Use cooked turkey or even shredded pork for a different spin. Monterey Jack can be swapped for cheddar or pepper jack for more kick. If fresh cilantro is not available, try flat-leaf parsley for a mellow herbal note. Cotija cheese can be replaced by feta or queso fresco

Serving Suggestions

This casserole works as a main course on its own, but it is fantastic with a side of simple green salad or roasted vegetables. For a party spread, cut into small squares and serve as an appetizer. We love balancing its richness with crisp cucumber slices or a bowl of pickled jalapeños alongside

Cultural Context

Inspired by Mexican street corn known as elote, this casserole takes those flavors of lime, chili, and cotija and infuses them into a cozy American-style bake. It is popular for backyard get-togethers or potlucks because it blends well-loved flavors from both cuisines

Recipe FAQs

→ What type of chicken works best for this dish?

Rotisserie or pre-cooked shredded chicken is ideal for convenience and tenderness, but any cooked chicken will work well.

→ Can I use frozen or canned corn?

Yes, fresh, frozen (thawed), or canned (drained) corn are all suitable and deliver excellent taste and texture.

→ Is there a substitute for cotija cheese?

Crumbled feta cheese provides a similar salty, tangy flavor if cotija is unavailable.

→ How can I add more spice?

Increase chili powder or add diced jalapeños to the mixture for extra heat.

→ Can the casserole be made ahead?

Yes, assemble up to the baking step and refrigerate. Add the topping just before baking for best texture.

→ What garnishes go well with this dish?

Fresh cilantro, lime wedges, or a dash of hot sauce add flavor and balance the creamy richness.