Description

Experience the ultimate comfort meal with this creamy, zesty Street Corn Chicken Casserole! This fusion dish takes the bold, smoky-sweet flavors of Mexican street corn (elote)—featuring fire-roasted corn, tangy lime, chili, and creamy cheese—and combines it with hearty shredded chicken for a satisfying, family-friendly dinner. It’s bubbly, golden, and packed with flavor, making it a guaranteed hit for any weeknight or potluck

Ingredients

2 cups shredded cooked chicken,
2 cups corn (fire-roasted),
1/2 cup mayonnaise,
1/2 cup sour cream,
1 cup shredded
Cotija or Monterey Jack cheese,
1 tsp chili powder,
1/2 tsp cumin,
1/2 tsp garlic powder,
juice of 1 lime.

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the grilled chicken, corn, mayonnaise, sour cream, and cheese. Stir well to combine.
Transfer the mixture into a greased 9×13 baking dish and top with additional cheese.
Bake for 25-30 minutes or until the top is golden and bubbly.

Notes

Preheat oven to 375°F (190°C) and grease a baking dish.
In a large bowl, whisk mayo, sour cream, lime juice, and spices.
Stir in the chicken, corn, and half the cheese until well combined.
Spread into the baking dish and top with the remaining cheese.
Bake for 25–30 minutes until bubbly. Broil for 2 minutes for a golden crust.

Prep Time: 10m
Cook Time: 30m
Category: Dinner
Cuisine: American, Mexican

Nutrition

Serving Size: 6

Keywords: Street Corn Chicken Casserole, Mexican Casserole, Creamy Casserole Recipe, Chicken and Corn Casserole