Indulge in the rich and creamy flavors of this Street Corn Chicken Casserole, a comforting dish inspired by the vibrant taste of Mexican elote. Combining tender shredded chicken, fire-roasted corn, and a tangy, cheesy sauce, this casserole is perfect for busy weeknights or casual family dinners.
The blend of smoky spices, fresh cilantro, and zesty lime juice creates a perfect balance that awakens your taste buds and fills your kitchen with mouthwatering aromas. Each bite offers a delightful mix of textures and flavors that makes this dish an absolute crowd-pleaser.
- Quick and easy to prepare using a rotisserie chicken, saving meal prep time.
- Combines creamy, cheesy, and smoky flavors with fresh ingredients for a balanced dish.
- Perfectly customizable with spice level adjustments and simple pantry ingredients.
- Hearty and satisfying, ideal for feeding a family or meal prepping for the week.
Ingredients
- Shredded cooked chicken: Use 3 cups of tender, shredded chicken, rotisserie chicken works great for convenience and flavor.
- Frozen fire-roasted corn: 16 ounces thawed to add a smoky, charred sweetness characteristic of street corn.
- Cream cheese: 8 ounces softened to room temperature to ensure smooth, creamy sauce consistency.
- Sour cream: 1/2 cup adds tanginess and richness to the casserole’s creamy base.
- Mayonnaise: 1/2 cup provides moisture and a subtle tang to balance flavors.
- Diced red onion: 1/2 cup for a mild sharpness and crunchiness in every bite.
- Jalapeño: 1 seeded and finely diced for a fresh, spicy kick; seed removal reduces heat.
- Chopped fresh cilantro: 1/2 cup mixed in plus extra for garnish to infuse bright, herbaceous notes.
- Fresh lime juice: 2 tablespoons to add zesty acidity and enhance overall flavor complexity.
- Chili powder: 1 tablespoon for smoky warmth and depth of flavor.
- Smoked paprika: 1 teaspoon lends a mild smoky undertone, complementing the roasted corn.
- Ground cumin: 1/2 teaspoon to add earthiness and subtle spiciness.
- Salt: 1/2 teaspoon enhances all flavor elements harmoniously.
- Black pepper: 1/4 teaspoon for mild heat and seasoning balance.
- Shredded Monterey Jack cheese: 1 cup melts beautifully to create a gooey, cheesy topping.
- Crumbled cotija cheese: 1/2 cup adds a salty, slightly crumbly texture as a savory finish.
- Tajin seasoning: 1 teaspoon for garnish, delivers a tangy, chili-lime burst right before serving.
Instructions
- Preheat and Prep the Baking Dish
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Begin by setting your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Proper greasing prevents sticking and ensures easy serving once baked.
- Mix the Creamy Base
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In a large bowl, combine softened cream cheese, sour cream, mayonnaise, and fresh lime juice. Use a spatula or whisk to blend until fully smooth, creating a luscious, creamy sauce that coats every ingredient evenly.
- Season and Add Vegetables
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Stir in chili powder, smoked paprika, cumin, salt, and black pepper to the creamy mixture. Add diced red onion, finely diced jalapeño, and half the chopped cilantro. This combination adds layers of smoky spice, fresh heat, and herbaceous brightness to the base.
- Fold in Chicken and Corn
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Gently fold in shredded chicken and thawed fire-roasted corn until everything is uniformly coated with the creamy, seasoned sauce. This step blends proteins and vegetables to create a harmonious filling.
- Assemble the Casserole
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Spread the mixture evenly in the prepared baking dish to ensure consistent cooking throughout. Then, top the casserole with shredded Monterey Jack cheese, followed by crumbled cotija cheese for both meltiness and texture.
- Bake Until Bubbling and Golden
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Bake for 20 to 25 minutes until the casserole is hot, bubbly, and the cheese topping is melted with lightly browned edges. This finishing step melds all flavors together and creates an irresistible golden crust.
- Rest and Garnish Before Serving
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Remove the casserole from the oven and allow it to rest for 5 minutes to set and cool slightly. Garnish with a sprinkle of Tajin seasoning, extra fresh cilantro, and additional cotija cheese for that authentic street corn flavor burst.
- For a deeper smoky flavor, char fresh corn kernels in a hot skillet before adding to the casserole.
- Adjust jalapeño seeds to control spice level, removing seeds reduces heat significantly.
- Use a rotisserie chicken to save time and boost flavor with pre-seasoned meat.
- Ensure cream cheese is at room temperature to avoid lumps in your sauce.
Storage Tips
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently in the oven or microwave to maintain creamy texture without drying out.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or Mexican-style rice. Serve with warm tortillas or crusty bread to soak up every delicious bite.
- Use fire-roasted corn instead of plain for authentic smoky flavor and texture.
- Customize spice by adjusting jalapeño quantity or adding a pinch of cayenne pepper for extra heat.
- Let the casserole rest after baking to help it set, making it easier to serve without falling apart.
- For extra creaminess, stir in a little shredded cheese into the sauce before baking.
FAQs
- Can I use fresh corn instead of frozen?
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Yes, fresh corn can be charred in a skillet for 3-5 minutes to mimic the fire-roasted flavor before adding to the dish.
- What other cheeses can I substitute for cotija?
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Feta or queso fresco are good alternatives providing a similar salty, crumbly texture.
- Is it possible to make this casserole gluten-free?
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Absolutely! This recipe contains no gluten ingredients, but always check labels on processed items like mayonnaise and spices.
- Can I prepare this casserole in advance?
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Yes, assemble the casserole a day ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes to the baking time if cold.
- How spicy is this casserole?
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The recipe has mild heat that can be adjusted by altering the jalapeño amount or seed content to suit your preference.
- Can I use chicken breast instead of rotisserie chicken?
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Yes, cooked and shredded chicken breast works well if you prefer homemade or less seasoned options.
Street Corn Chicken Casserole
Equipment
- 1 9x13-inch baking dish
- 1 large mixing bowl
Ingredients
- 3 cups shredded cooked chicken rotisserie works great
- 16 oz frozen fire-roasted corn thawed
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup diced red onion
- 1 jalapeño seeded and finely diced
- 1/2 cup chopped fresh cilantro plus more for garnish
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese
- 1 tsp Tajin seasoning for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, blend softened cream cheese, sour cream, mayonnaise, and lime juice until smooth.
- Mix in chili powder, smoked paprika, cumin, salt, and black pepper, then add diced red onion, jalapeño, and half the chopped cilantro.
- Fold in shredded chicken and thawed fire-roasted corn, coating everything evenly with the creamy sauce.
- Spread mixture evenly into the prepared baking dish.
- Sprinkle shredded Monterey Jack cheese and crumbled cotija cheese evenly over the top.
- Bake for 20-25 minutes until hot, bubbly, and cheeses are melted and lightly browned.
- Remove from oven and let rest 5 minutes before garnishing with Tajin seasoning, additional cilantro, and cotija cheese.
Notes
- Char the corn in a dry skillet for smokier flavor.
- Adjust jalapeño seeds to customize heat level.
- Use rotisserie chicken to save time.
- Store leftovers covered in refrigerator up to 3 days.
