If you’re anything like me and can’t get enough street corn flavors, this Street Corn Chicken Casserole is going to be right up your alley. It’s loaded with tender chicken, sweet corn, melty cheese, lime, jalapeño, and just the right amount of spice. Basically, it’s everything we love about Mexican street corn turned into an easy, cozy casserole. My family devoured it (no leftovers here)! And if you’re already a fan of street corn, you have to try my Street Corn Queso, too. It’s creamy, cheesy, and always one of the first things to disappear when I set it out.
Ingredients & Substitutions
- Chicken: Rotisserie chicken makes this casserole quick and easy, but any cooked, shredded chicken will work. This is also a great way to use up leftover grilled or baked chicken.
- Corn: Canned corn keeps things simple. If you prefer, you can use frozen corn (thawed) or fresh corn cut from the cob. Charring the corn adds extra flavor, but don’t skip it if you have a few extra minutes; it really brings out that street corn taste.
- Cream Cheese, Mayonnaise, and Sour Cream: This combination creates the rich, creamy sauce that holds everything together. Be sure the cream cheese is softened so it mixes smoothly.
- Rotel: Rotel adds tomatoes, green chilies, and a little extra flavor to the casserole. If you want less heat, use the mild variety.
- Jalapeño: For a milder casserole, remove the seeds and membranes before dicing. If you like more heat, leave some of the seeds in.
- Monterey Jack Cheese: Monterey Jack melts beautifully, but pepper jack can be used for a little extra kick.
- Queso Fresco or Cotija Cheese: Either cheese works well for the finishing touch. Cotija has a saltier, more traditional street corn flavor, while queso fresco is milder and creamier.
- Lime Juice: Fresh lime juice brightens the entire casserole and balances the rich, creamy sauce. Bottled lime juice can be used in a pinch, but fresh is best.
FAQs
Can I make Street Corn Chicken Casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate until ready to bake. When baking from cold, you may need to add a few extra minutes to the baking time.
Do I have to char the corn?
No. The casserole will still be delicious without charring the corn. However, taking a few extra minutes to char it in a skillet lightly adds flavor and gives the casserole more of that classic street corn taste.
Can I use fresh or frozen corn instead of canned?
Absolutely. Fresh corn cut from the cob or frozen corn (thawed) both work well in this recipe. Use about 3 cups of corn in place of the canned corn.
Can I make this casserole spicier?
Yes! Leave some of the jalapeño seeds in, add an extra jalapeño, or use pepper jack cheese for more heat. A drizzle of your favorite hot sauce on top is also delicious!
What can I use instead of rotisserie chicken?
Any cooked, shredded chicken will work. Leftover grilled chicken, baked chicken breasts, or even shredded chicken thighs are all great options.
Can I make this street corn casserole without chicken?
Yes! You can leave out the chicken and enjoy it as a cheesy street corn casserole side dish. If you’d like to substitute another protein, cooked shredded turkey, ground beef, ground turkey, or even shredded pork all work well. Just make sure the protein is fully cooked before adding it to the casserole.
Can I serve this with chips or tortillas?
Definitely. Homemade tortilla chips are great for scooping, and warm corn or flour tortillas turn the casserole into an easy taco-style meal.
What to Serve with Street Corn Chicken Casserole
This casserole is hearty enough to serve on its own, but a few simple sides can turn it into a complete meal.
- Tortilla Chips: Perfect for scooping up the creamy casserole and adding a little extra crunch.
- Warm Corn or Flour Tortillas: Turn the casserole into an easy taco-style meal by spooning it into warm tortillas and adding your favorite toppings.
- Cilantro Lime Rice: A simple side of rice pairs well with the street corn flavors and helps stretch the meal.
- Black Beans: Seasoned black beans make an easy, protein-packed side dish that complements the casserole beautifully.
- Fresh Side Salad: A crisp salad with a light vinaigrette balances the rich, cheesy casserole.
- Guacamole and Roasted Salsa: Add a scoop of guacamole, pico de gallo, or your favorite salsa for even more fresh flavor.
How to Store Street Corn Chicken Casserole
Refrigerator: Store leftover Street Corn Chicken Casserole in an airtight container or tightly covered in the baking dish in the refrigerator for up to 4 days.
Freezer: To freeze, let the casserole cool completely. Wrap the baking dish tightly with plastic wrap and aluminum foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover the casserole with foil and warm in a 350°F oven for about 20 minutes, or until hot throughout. If the casserole thickens after refrigeration, a squeeze of fresh lime juice can help brighten the flavors when serving.
Street Corn Chicken Casserole
Ingredients
- 3 cups shredded rotisserie chicken
- 2 cans (15.25 ounces each) corn kernels, drained
- 1 tablespoon olive oil
- 1 package (8 ounces) cream cheese, softened
- ½ cup (104 g) mayonnaise
- ½ cup (115 g) sour cream
- 2 tablespoons lime juice, from about 1 lime
- 1 large jalapeño, seeded, finely diced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 can (10 ounces) Rotel (diced tomatoes with green chilies), undrained
- 2 ½ cups (282.5 g) Monterey Jack cheese, shredded, divided
- ¼ cup queso fresco, or cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 4 to 6 minutes, stirring occasionally, until lightly golden and slightly charred. Remove from heat.
- In a large bowl, beat together the cream cheese, mayonnaise, sour cream, lime juice, jalapeño, chili powder, paprika, garlic powder, salt, and pepper until smooth and creamy.
- Fold in the chicken, charred corn, undrained Rotel, and 1 ½ cups of the Monterey Jack cheese until evenly combined.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
- Bake uncovered for 25 to 35 minutes, or until hot and bubbly and the cheese is melted and lightly golden.
- Remove from the oven and immediately sprinkle with queso fresco (or cotija cheese) and cilantro. Let rest for 5 to 10 minutes before serving.
- Serve with lime wedges.
Did you make this recipe?
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