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Street Corn Chicken Casserole

Street Corn Chicken Casserole

This hearty, flavorful, and incredibly easy Street Corn Chicken Casserole brings the vibrant, zesty flavors of Mexican street corn into a comforting, baked casserole that’s perfect for busy weeknights or casual gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken is a great shortcut!
  • 1 (15-ounce) can whole kernel corn drained
  • 1 (10-ounce) can diced tomatoes and green chilies undrained
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • to taste salt
  • to taste black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled cotija cheese optional, for authentic street corn flavor
Optional toppings: Extra cilantro, lime wedges, sprinkle of chili powder

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Aluminum foil
  • Microwave-safe dish
  • Toaster oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  2. In a large bowl, whisk together the sour cream, mayonnaise, chopped cilantro, lime juice, chili powder, cumin, and garlic powder. Season with salt and black pepper to your liking.
    1 cup sour cream, 1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt, to taste black pepper
  3. Gently fold in the shredded cooked chicken and the drained whole kernel corn into the sour cream mixture.
    2 cups cooked shredded chicken, 1 (15-ounce) can whole kernel corn
  4. Add the entire can of undrained diced tomatoes and green chilies. Stir everything together until well combined, ensuring all ingredients are coated with the creamy sauce.
    1 (10-ounce) can diced tomatoes and green chilies
  5. Pour half of the chicken and corn mixture into the prepared baking dish and spread it out evenly. Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the mixture.
    1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
  6. Spoon the remaining chicken and corn mixture on top and spread smoothly. Top with the remaining Monterey Jack and cheddar cheeses. If you're using cotija cheese, sprinkle it evenly over the top for that extra burst of authentic street corn flavor.
    1/4 cup crumbled cotija cheese
  7. Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
  8. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Let the casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly. Garnish with extra fresh cilantro, a squeeze of fresh lime juice, or a sprinkle of chili powder if desired.

Notes

To store leftover Street Corn Chicken Casserole, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. For reheating, the best method is to place a portion in a microwave-safe dish and heat on medium power in 30-second increments until warmed through. Alternatively, you can reheat individual servings in a toaster oven or a conventional oven at 350°F (175°C) for about 10-15 minutes, covered, until heated through. To freeze portions for future meals, wrap them tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen casserole will maintain its quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating.