It is 6pm and your family is hungry. You need something fast and delicious right now. This Street Corn Chicken Casserole is the perfect answer for your busy night.
It brings all the flavors of summer elote to your table. You will love the creamy sauce and golden cheese. It is a true crowd-pleaser that everyone will enjoy.
Why You’ll Love This Recipe
This recipe is a winner because it uses simple staples. You likely have most ingredients in your pantry already. It is a budget-friendly meal that feels very special.
Your kids will love the sweet corn and melty cheese. It is a great way to use up leftover chicken. This dish is perfect for busy summer weeknights when time is short.
Simple Method
Making this dish is incredibly simple and fast. You just whisk the sauce and fold everything together. There is no complicated prep work involved here. Even a beginner cook can master this meal easily.
Ingredients You’ll Need
These fresh ingredients create a wonderful balance of creamy and zesty flavors.
- 3 cups cooked chicken breast, shredded
- 32 ounces frozen corn kernels, thawed and drained
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 cup crumbled cotija cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
- 1 medium jalapeno, seeded and minced
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and grease your baking dish.
- In a large bowl, whisk the mayo, sour cream, and lime juice.
- Stir in the chili powder, paprika, garlic powder, and cumin.
- Fold in the chicken, corn, jalapeno, and half the cotija cheese.
- Spread the mixture evenly into your prepared baking dish.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes until the edges are bubbling.
- Garnish with remaining cotija and fresh cilantro before serving.
Best Ways to Enjoy It
Serve this casserole warm right out of the oven. It is delicious with a side of salty tortilla chips. You can also serve it over fluffy white rice. Add a squeeze of fresh lime juice for extra zing.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This meal is also great for easy meal prep lunches. Reheat it in the microwave until it is warmed through.
Tips for Best Results
- Use a rotisserie chicken to save precious time.
- Make sure to drain your corn very well.
- Add extra jalapenos if you like more heat.
- Do not skip the smoked paprika for flavor.
- Double the recipe for a large potluck crowd.
- Use fresh cilantro for a bright, clean finish.
- Lightly grease the dish to prevent sticking.
Ways to Switch It Up
- Swap sour cream for Greek yogurt for more protein.
- Add black beans for a heartier texture.
- Use mild green chiles instead of fresh jalapenos.
- Try pepper jack cheese for a spicy kick.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the dish a day early. Keep it covered in the fridge until you bake. You may need five extra minutes of baking time.
Is this casserole very spicy?
It has a mild kick from the jalapeno. Remove the seeds for a very mild flavor. You can also omit the pepper entirely for kids.
I hope this zesty casserole brings joy to your table. It is one of my favorite ways to feed my family. Give it a try tonight!
— Lidia
Street Corn Chicken Casserole
Ingredients
- 3 cups cooked chicken breast, shredded
- 32 ounces frozen corn kernels, thawed and drained
- 1/2 cup mayonnais e
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 cup crumbled cotija cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
- 1 medium jalapeno , seeded and minced
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray.
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cumin. Whisk until smooth.
- Fold the shredded chicken, corn, minced jalapeno, and half of the cotija cheese into the sauce mixture until evenly coated.
- Spread the mixture into the prepared baking dish in an even layer.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the edges are bubbling and the cheese on top is melted and slightly golden.
- Remove from the oven and garnish with the remaining cotija cheese and fresh cilantro before serving.
