If you’re looking for a dish that combines all the vibrant, creamy flavors of Mexican street corn with the comforting heartiness of chicken baked in a golden, cheesy casserole, then the Street Corn Chicken Casserole Recipe is exactly what you need. This dish brings together tender shredded chicken, sweet corn, a luscious blend of cheeses, and bold spices for a fresh, lively meal that is as satisfying as it is fun to eat. Whether you’re feeding your family on a weeknight or bringing something crowd-pleasing to a potluck, this recipe delivers the perfect harmony of textures and flavors to keep everyone smiling.
Ingredients You’ll Need
Each ingredient in this Street Corn Chicken Casserole Recipe plays a crucial role in creating the perfect balance of creaminess, spice, and crunch. You’ll find the list simple but loaded with flavor-packed staples that combine beautifully to make this casserole so irresistible.
- 4 cups cooked, shredded chicken: The hearty base that makes this casserole a filling main dish.
- 2 cups frozen corn, thawed: Adds the signature sweetness and texture of Mexican street corn.
- 1 cup mayonnaise: Brings creamy richness and helps bind all ingredients wonderfully.
- 1 cup sour cream: Enhances creaminess and adds a subtle tang that brightens the dish.
- 1 cup shredded Mexican cheese blend: Melts beautifully to give that ooey-gooey cheese appeal.
- ½ cup grated Parmesan cheese: Adds a sharp, savory note and golden color to the bake.
- 1 tablespoon chili powder: Provides warmth and a little kick of smoky heat.
- 1 teaspoon cumin: Grounds the flavors with an earthy, slightly nutty aroma.
- 1 teaspoon garlic powder: Infuses the dish with an irresistible savory depth.
- ½ teaspoon smoked paprika: Offers a smoky subtlety that pairs perfectly with the chili powder.
- Salt and pepper to taste: Essential for seasoning and balancing the flavors.
- 1 cup crushed tortilla chips (for topping): Adds a crunchy, salty finish on top of the warm casserole.
- 1 tablespoon chopped cilantro (optional, for garnish): Offers a fresh, citrusy herbaceous pop at serving.
- 1 tablespoon lime juice (optional, for garnish): Brightens the dish with a zesty splash that cuts through the richness.
How to Make Street Corn Chicken Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch casserole dish. This ensures your casserole won’t stick, giving you those lovely crisp edges once baked.
Step 2: Mix All the Ingredients
In a large bowl, combine the shredded chicken, thawed corn, mayonnaise, sour cream, Mexican cheese blend, Parmesan cheese, chili powder, cumin, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir everything thoroughly until each bite will be bursting with creamy, spicy flavor. This mixture is the heart of your Street Corn Chicken Casserole Recipe, blending every element wonderfully.
Step 3: Assemble the Casserole
Transfer your creamy chicken and corn mixture into the prepared casserole dish, smoothing the top evenly. You want every scoop to get an equal amount of that magical filling.
Step 4: Add the Topping
Generously sprinkle crushed tortilla chips over the top of the casserole to add that signature crunch you expect from an incredible street corn-inspired dish. This topping will toast up beautifully in the oven, adding texture and a bit of saltiness.
Step 5: Bake Until Golden
Pop the casserole into your preheated oven and bake for 25 to 30 minutes, or until the entire dish is hot and bubbly and the tortilla chip topping is a gorgeous golden brown. The smell alone will make you eager to dig in.
Step 6: Garnish and Enjoy
Once out of the oven, give your casserole a fresh finish with chopped cilantro and a quick squeeze of lime juice if you like, adding bursts of brightness and color. Serve warm and watch everyone fall in love with this fresh yet comforting meal.
How to Serve Street Corn Chicken Casserole Recipe
Garnishes
Fresh garnishes like chopped cilantro and a squeeze of lime juice lift this casserole into the next level of flavor excitement, cutting through the richness with a citrusy freshness that feels just right. You can also add a dollop of sour cream or even sliced jalapeños for an extra kick.
Side Dishes
This casserole works wonders alongside a crisp green salad or some charred veggies to add lightness and balance to your meal. Mexican rice or a simple avocado salsa also pairs beautifully, complementing the flavors without overpowering.
Creative Ways to Present
For a festive presentation, serve the casserole in individual ramekins topped with a wedge of lime and sprinkle of extra cilantro. You might also layer it over a bed of tortilla chips as a nacho-style dish or serve alongside warm corn tortillas for a build-your-own taco night vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and place them in the refrigerator. This casserole keeps well for 3 to 4 days, making it perfect for busy weeknight meals or easy next-day lunches.
Freezing
You can freeze the casserole either before baking or after fully cooled. Wrap tightly in foil or use a freezer-safe container, and it will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the top regains its crunchy texture. Alternatively, microwave individual servings for a quick option, although the crunch may soften a bit.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn adds a lovely burst of sweetness and texture. Just roast or lightly cook the fresh kernels before mixing them into the casserole to maintain that delightful bite.
Is this casserole spicy?
The recipe has a mild to moderate spice level thanks to the chili powder and smoked paprika. You can adjust the heat by adding more chili powder or some chopped jalapeños if you prefer a spicier dish.
Can I substitute the chicken with another protein?
Yes, shredded turkey or even cooked ground beef would be tasty alternatives. For a vegetarian option, try using beans or a meat substitute along with extra cheese and veggies.
What kind of cheese is best to use?
The Mexican cheese blend gives the casserole a great melt and flavor, but you can also use Monterey Jack, cheddar, or a combination. Parmesan adds a nice sharpness and crispy top layer that’s worth including if you can.
How do I make this recipe dairy-free?
Swap the mayonnaise and sour cream for dairy-free alternatives, and use a plant-based cheese. You can also omit the Parmesan and add nutritional yeast for that cheesy flavor without dairy.
Final Thoughts
This Street Corn Chicken Casserole Recipe truly shines as a crowd-pleaser that feels both comforting and exciting. Its creamy layers, bold spices, and crispy topping are sure to become a fast favorite in your meal rotation. I can’t wait for you to try it and enjoy the vibrant flavors that make Mexican street corn such a beloved classic—delivered now in a cozy, satisfying casserole form.
Print
Street Corn Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This Street Corn Chicken Casserole is a deliciously creamy and cheesy baked dish combining shredded chicken, sweet corn, and a blend of spices, topped with crunchy tortilla chips for a satisfying texture. Perfect for a comforting family meal with a burst of Mexican-inspired flavors.
Ingredients
Main Ingredients
- 4 cups cooked, shredded chicken
- 2 cups frozen corn, thawed
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded Mexican cheese blend
- ½ cup grated Parmesan cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Topping & Garnish
- 1 cup crushed tortilla chips (for topping)
- 1 tablespoon chopped cilantro (optional, for garnish)
- 1 tablespoon lime juice (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, thoroughly combine the shredded chicken, thawed corn, mayonnaise, sour cream, shredded Mexican cheese blend, grated Parmesan cheese, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir well until all ingredients are evenly incorporated.
- Assemble Casserole: Transfer the creamy chicken and corn mixture into the prepared casserole dish, spreading it out evenly for uniform baking.
- Top with Tortilla Chips: Evenly sprinkle the crushed tortilla chips over the surface of the casserole to create a crunchy topping.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is hot and bubbly, and the top is golden brown and crispy.
- Garnish and Serve: Remove the casserole from the oven. Optionally garnish with chopped cilantro and a squeeze of lime juice to add freshness and a zesty finish. Serve warm and enjoy.
Notes
- Use cooked rotisserie chicken to save time and add extra flavor.
- Frozen corn can be substituted with fresh corn off the cob when in season.
- Adjust chili powder and smoked paprika amounts to suit your preferred spice level.
- For extra crunch, add more crushed tortilla chips or sprinkle some cheese on top before baking.
- Garnishing with cilantro and lime juice is optional but recommended for added brightness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
