Name: Street Corn Chicken Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked, shredded chicken; 4 cups corn kernels (fresh, frozen, or canned); 8 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 cups shredded Monterey Jack cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 tablespoons chili powder; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper, to taste; 1/2 cup chopped green onions; 1/4 cup chopped fresh cilantro; Juice of 1 lime; Crushed tortilla chips or cotija cheese for topping (optional)

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This Street Corn Chicken Casserole is creamy, cheesy, and full of bold flavors. Inspired by Mexican street corn, it’s a comforting and easy-to-make dish that combines juicy chicken, sweet corn, and a delicious blend of spices. I like to make this when I need something hearty, crowd-pleasing, and perfect for weeknight dinners.

Street Corn Chicken Casserole

Why You’ll Love This Recipe

I love how this recipe brings together the flavor of elote (Mexican street corn) and the satisfying texture of a baked casserole. The blend of sweet corn and spicy chili powder creates an irresistible combo, and the cream cheese adds a rich, creamy base. It’s also an excellent way to use up leftover or rotisserie chicken. Whether I serve it as a main dish or bring it to a potluck, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked, shredded chicken (I prefer using rotisserie for extra flavor)
4 cups corn kernels (fresh, frozen, or drained canned)
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
2 cups shredded Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons chili powder
1/4 teaspoon cayenne pepper (optional, for a little heat)
Salt and black pepper to taste
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Juice of 1 lime
Crushed tortilla chips or cotija cheese for topping (optional)

Directions

I start by preheating the oven to 375°F (190°C).
In a large mixing bowl, I combine the cream cheese, sour cream, mayonnaise, chili powder, garlic powder, onion powder, cayenne pepper, lime juice, salt, and pepper until smooth.
I stir in the shredded chicken and corn kernels, mixing everything together well.
Next, I fold in the shredded Monterey Jack cheese, green onions, and chopped cilantro.
I pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
I bake it for 25–30 minutes, or until the casserole is hot and bubbly and the top is golden.
After removing it from the oven, I let it sit for 5 minutes, then top it with crushed tortilla chips or cotija cheese if I want some added crunch and saltiness.

Servings and timing

This recipe serves about 6 people and takes roughly 10 minutes of prep time and 30 minutes of baking time—ready in about 40 minutes total.

Variations

I sometimes swap the chicken for ground beef or turkey for a different protein.
If I want to keep it lighter, I use Greek yogurt in place of sour cream and mayo.
For more spice, I add diced jalapeños or hot sauce into the mix.
A smoky flavor comes through nicely if I roast the corn beforehand.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions or warm the entire dish in the oven at 350°F until heated through. It can also be frozen for up to 2 months—just thaw it overnight in the fridge before reheating.

FAQs

What type of chicken works best for this recipe?

I find that rotisserie chicken adds great flavor and saves time, but any cooked, shredded chicken works just as well.

Can I make this casserole ahead of time?

Yes, I often assemble it ahead and refrigerate it for up to 24 hours before baking. I just add 5–10 extra minutes to the baking time.

Can I make it without mayo?

Absolutely. I’ve made it without mayo by increasing the sour cream or substituting with Greek yogurt, and it still turns out creamy and delicious.

Is this casserole spicy?

It has mild heat from the chili powder and optional cayenne. If I’m serving it to those sensitive to spice, I leave out the cayenne.

What toppings go well with this dish?

I like to top it with crushed tortilla chips, extra cilantro, or cotija cheese for added texture and flavor.

Conclusion

This Street Corn Chicken Casserole is one of those dependable comfort meals I love coming back to. It’s easy, flavorful, and adaptable to what I have on hand. Whether I’m feeding my family or bringing a dish to share, it always earns compliments and clean plates.