Street Corn Chicken Casserole

 

Street Corn Chicken Casserole Recipe: A Flavorful Tex-Mex Comfort Dish

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Introduction

If you love Mexican street corn — that perfect combo of sweet corn, creamy cheese, smoky chili, fresh lime, and zesty spices — then this Street Corn Chicken Casserole is going to be your new favorite comfort food. This casserole brings all those bold, fresh, and creamy flavors into one hearty, satisfying dish. It’s great for weeknight dinners, potlucks, or anytime you want a crowd-pleasing Tex-Mex meal.

Combining juicy shredded chicken, sweet corn, cream cheese, cotija cheese, and a tangy, spicy seasoning blend, this casserole is loaded with flavor and texture. Topped with crispy tortilla strips or crushed chips, fresh cilantro, and a squeeze of lime, it’s like eating Mexican street corn with a fork and spoon — plus all the protein you need.

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Why You’ll Love This Recipe

• Easy to prepare: With a handful of pantry staples and minimal prep, it comes together quickly.

• Versatile: Use rotisserie chicken, leftover grilled chicken, or cook your own.

• Rich and creamy: The combination of cream cheese, sour cream, and cotija makes it irresistibly creamy and tangy.

• Bold flavors: Smoky chili powder, cumin, garlic, and lime juice bring authentic Mexican flair.

• Crowd-pleaser: Perfect for family dinners, game day, or potlucks.

• Freezer-friendly: Makes great leftovers or can be frozen for later.

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Ingredients

For the Chicken:

• 3 cups cooked shredded chicken (rotisserie chicken works great)

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cumin

• Salt and pepper, to taste

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For the Casserole Base:

• 1 (15-ounce) can whole kernel corn, drained (or 1.5 cups fresh or frozen corn)

• 1 cup creamed corn (canned)

• 1 (8-ounce) block cream cheese, softened

• 1/2 cup sour cream (full fat preferred)

• 1/2 cup mayonnaise

• 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)

• 1/2 cup crumbled cotija cheese (Mexican cheese similar to feta)

• 2 cloves garlic, minced

• 1 small jalapeño, finely diced (optional, for heat)

• 1 teaspoon onion powder

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped (plus more for garnish)

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Topping:

• 1 cup crushed tortilla chips or crispy tortilla strips

• Extra cotija cheese and cilantro for garnish

• Lime wedges, for serving

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Equipment Needed

• Large mixing bowl

• 9x13-inch baking dish

• Measuring cups and spoons

• Mixing spoon or spatula

• Knife and cutting board

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Step 1: Prepare the Chicken

If using leftover or rotisserie chicken, shred the meat into bite-sized pieces. Place the shredded chicken in a medium bowl and season it with chili powder, smoked paprika, cumin, salt, and pepper. Toss well to coat evenly. This gives the chicken a smoky, spicy base flavor that complements the corn mixture perfectly.

Tip: If you want to cook chicken from scratch, poach chicken breasts in seasoned water or broth until cooked through (about 15 minutes), then shred.

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Step 2: Mix the Creamy Corn Base

In a large mixing bowl, combine:

• The softened cream cheese

• Sour cream

• Mayonnaise

• Creamed corn

• Whole kernel corn

• Minced garlic

• Onion powder

• Finely diced jalapeño (if using)

• Lime juice

• Chopped cilantro

Mix these ingredients until smooth and creamy. The cream cheese is the base that brings richness and helps hold the casserole together, while the sour cream and mayo add tang and smoothness.

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Step 3: Add Cheese and Chicken

Fold the shredded, seasoned chicken and shredded Mexican cheese blend into the creamy corn mixture. Stir well to ensure everything is evenly distributed.

Next, gently fold in half of the crumbled cotija cheese. This cheese adds a salty, tangy punch that is iconic in Mexican street corn dishes.

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Step 4: Assemble the Casserole

Spray your 9x13-inch baking dish with cooking spray or lightly grease it.

Pour the entire mixture into the baking dish and spread it out evenly with a spatula.

Sprinkle the top evenly with the crushed tortilla chips or crispy tortilla strips for a crunchy topping. Then sprinkle the remaining cotija cheese on top.

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Step 5: Bake the Casserole

Preheat your oven to 350°F (175°C).

Place the casserole in the oven and bake uncovered for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

The chips should be crisp, and the cheese melted and slightly browned on top.

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Step 6: Garnish and Serve

Remove the casserole from the oven and let it cool for 5 minutes.

Garnish with additional chopped cilantro and a few lime wedges for squeezing over the top.

Serve warm and enjoy!

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Serving Suggestions

• Serve as a main dish with a side salad or Mexican rice.

• Make it a taco night by serving alongside warm tortillas.

• Pair with black beans or refried beans for a complete meal.

• Top with avocado slices, diced tomatoes, or a dollop of sour cream for extra freshness.

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Tips and Tricks

• Adjust spice level: If you like it spicier, add more jalapeño or a pinch of cayenne pepper.

• Cheese options: Use queso fresco instead of cotija if you want a milder cheese.

• Make it ahead: Prepare the casserole the day before, keep it covered in the fridge, and bake it fresh before serving.

• Leftovers: Store in an airtight container in the fridge for up to 4 days; reheat in the microwave or oven.

• Gluten-free: Use gluten-free tortilla chips to keep it gluten-free.

• Vegetarian variation: Skip the chicken and add black beans or grilled veggies instead.

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Variations on Street Corn Chicken Casserole

1. Spicy Chipotle Version:
Add chipotle peppers in adobo sauce for smoky heat. Mix 1-2 finely chopped chipotle peppers into the creamy base.

2. Cheesy Jalapeño Popper Twist:
Add chopped jalapeños and extra cheddar cheese for a popper-inspired casserole.

3. Southwest Veggie Boost:
Add diced bell peppers, chopped green chilies, or corn salsa for extra texture and flavor.

4. Slow Cooker Option:
Combine ingredients in a slow cooker and cook on low for 3-4 hours. Top with crushed chips and broil for a few minutes before serving for crunch.

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Nutritional Information (Approximate per serving)

• Calories: 400-450

• Protein: 30g

• Fat: 25g

• Carbohydrates: 20g

• Fiber: 3g

• Sodium: Moderate to high (due to cheese and canned ingredients)

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Why This Recipe Works

The magic of this casserole lies in the balance of flavors and textures:

• The sweetness of the corn contrasts perfectly with the tangy cream cheese and sour cream base.

• The spices and lime juice brighten and enhance the savory flavors.

• The cotija cheese adds a salty bite reminiscent of authentic Mexican street corn.

• The crunchy chip topping contrasts with the creamy, tender interior, making every bite interesting and satisfying.

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Story Behind Mexican Street Corn (Elote)

Mexican street corn, or elote, is a beloved snack sold by street vendors throughout Mexico and in many parts of the U.S. It’s traditionally grilled corn on the cob slathered in a mixture of mayo, sour cream, cheese (cotija or queso fresco), chili powder, lime juice, and fresh herbs. This casserole captures the spirit of elote but in an easy-to-make, fork-friendly dish that combines all those flavors with chicken for a full meal.

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Shopping List

Here’s a handy list to take to the store:

• Shredded cooked chicken (or raw chicken breasts if cooking yourself)

• Canned whole kernel corn

• Canned creamed corn

• Cream cheese (8 oz block)

• Sour cream

• Mayonnaise

• Mexican shredded cheese blend

• Cotija cheese

• Garlic

• Jalapeño (optional)

• Onion powder

• Chili powder

• Smoked paprika

• Ground cumin

• Fresh cilantro

• Limes

• Tortilla chips or tortilla strips

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Final Thoughts

This Street Corn Chicken Casserole is a perfect marriage of creamy, cheesy, spicy, and fresh flavors that bring the joy of Mexican street food right to your dinner table. It’s easy to make, flexible to adapt, and packed with comforting, delicious ingredients.

Whether you’re cooking for your family, hosting friends, or meal prepping for the week, this casserole will quickly become a favorite recipe. It’s a dish that’s sure to bring smiles and satisfied appetites!

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