Street Corn Chicken Casserole

A cheesy, creamy, bold-flavored Mexican-inspired dinner that’s perfect for family meals, gatherings, or make-ahead freezer meals!

If you love Mexican street corn (Elote) and crave the comfort of a warm, bubbly casserole, this dish is the perfect combination. This Street Corn Chicken Casserole brings together tender shredded chicken, sweet and smoky roasted corn, rich cheeses, and a creamy, tangy sauce—all baked to perfection in one dish. It’s easy to prep, packed with flavor, and sure to become a regular favorite at your dinner table!

Ingredients:

For the creamy sauce:

1 cup sour cream
½ cup mayonnaise
1 tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
1 tsp fresh lime juice
Salt & pepper to taste

Main ingredients:

2 cups cooked, shredded chicken (rotisserie or leftover chicken works great)
2 cups roasted corn kernels (grilled or canned works; fire-roasted preferred)
1 (4 oz) can diced green chilies (optional for heat)
1½ cups shredded cheddar cheese
½ cup shredded mozzarella or Monterey Jack
1½ cups cooked pasta, rice, or roasted potatoes (optional as a base filler)
½ cup chopped fresh cilantro
1 cup crushed tortilla chips or crumbled Cotija cheese for topping (optional)
Instructions:

1. Prepare the creamy base

In a medium bowl, whisk together sour cream, mayonnaise, cumin, garlic powder, smoked paprika, lime juice, salt, and pepper until smooth and well combined.

2. Combine the filling

In a large mixing bowl, add the shredded chicken, roasted corn, green chilies, cooked pasta or potatoes (if using), and cilantro. Pour the creamy sauce over and stir until everything is well coated.

3. Mix in the cheese

Fold in the cheddar and mozzarella cheese, leaving a little bit aside for topping.

4. Assemble the casserole

Grease a 9×13″ baking dish and pour the mixture in. Spread evenly and top with the remaining cheese. Sprinkle crushed tortilla chips or Cotija cheese on top if desired.

5. Bake until bubbly

Preheat oven to 350°F (180°C). Bake uncovered for 25–30 minutes, or until the casserole is heated through and the top is golden and bubbly.

6. Garnish and serve

Top with extra chopped cilantro, fresh lime wedges, or a drizzle of hot sauce. Serve warm and enjoy with a side salad or warm tortillas.

Recipe Notes:

Make it spicier: Add jalapeños, hot sauce, or chipotle in adobo for a fiery kick.
Low-carb version: Replace pasta with steamed cauliflower or zucchini noodles.
Freezer-friendly: Assemble ahead and freeze before baking—just thaw overnight and bake when ready.
Great for leftovers: Works well with leftover grilled chicken or turkey too!
Why You’ll Love This Recipe:
One-dish dinner = fewer dishes to clean.
Family-friendly with adjustable spice level.
Comfort food meets Mexican street food flavor.
Easy to double for potlucks or meal prep.
Pairs perfectly with avocado, salsa, or lime crema.