Introduction

If you love the bold, irresistible flavors of Mexican street corn (elote) and crave a hearty, comforting dinner that comes together fast, this Street Corn Chicken Casserole is about to become your next go-to recipe. It’s creamy, cheesy, smoky, slightly spicy, and packed with juicy chicken—everything you want in a satisfying weeknight meal. This dish takes all the classic elements of elote—sweet roasted corn, tangy lime, chili, and creamy sauce—and transforms them into a rich, bubbling casserole that feeds the whole family.

What makes this recipe truly special is its balance: the sweetness of the corn contrasts perfectly with the heat of the spices, the creaminess of the sauce hugs every bite of chicken, and the melted cheese ties everything together beautifully. Whether you’re making this for Sunday dinner, a potluck, or meal prep for the week, this casserole offers bold flavor with very little effort.

Another perk? You can customize it endlessly. Add more spice, swap the protein, bulk it up with rice or pasta, or turn it into a dip. No matter how you serve it, this Street Corn Chicken Casserole brings restaurant-level flavor with pantry-friendly ingredients.

Ingredients

Main Casserole Ingredients:

• 3 cups cooked chicken (shredded or cubed)
• 3 cups frozen or canned corn (drained)
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (8 oz) block cream cheese, softened
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 (10 oz) can Rotel (drained)
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper (optional, for heat)
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• ¼ cup chopped cilantro
• 3 green onions, sliced
• 1 tablespoon melted butter (optional for topping)
• 1 cup crushed tortilla chips (optional topping)

Preparation

Step 1: Prepare the Chicken Base

In a large mixing bowl, add the shredded or cubed cooked chicken. Make sure your chicken is bite-sized so it blends evenly into the casserole. Leftover rotisserie chicken works perfectly and gives deeper flavor.

Step 2: Mix the Creamy Street Corn Sauce

In another bowl, combine the sour cream, mayonnaise, cream cheese, lime juice, and lime zest. Whisk until the mixture is smooth, creamy, and lump-free. This creates the signature elote-style base that holds the casserole together.

Step 3: Add Elote Seasonings

Add the chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne (if using). Mix well so the spices are evenly distributed. The sauce should smell fragrant and slightly smoky—this is where the Mexican street corn flavor shines.

Step 4: Add Corn, Cheese & Veggies

Fold in the corn, Rotel (drained), half of the cheddar, half of the Monterey Jack, cilantro, and green onions. Mix everything thoroughly until evenly coated in the creamy sauce.

Step 5: Combine & Bake

Pour the mixture over the chicken and stir to combine. Transfer everything into a greased baking dish. Top with the remaining shredded cheeses.

Optional Crunchy Topping:
Mix crushed tortilla chips with 1 tablespoon melted butter and sprinkle on top.

Bake at 350°F (175°C) for 25–30 minutes or until bubbling and golden around the edges.

Variation

• Street Corn Chicken & Rice Casserole: Add 2 cups cooked rice to make it even heartier.
• Spicy Elote Casserole: Add extra cayenne, jalapeños, or chipotle peppers.
• Street Corn Chicken Pasta Bake: Add 3 cups cooked pasta (penne or rotini).
• Keto-Friendly Version: Use full-fat sour cream, extra chicken, and skip tortilla topping.
• Vegetarian Version: Replace chicken with black beans or roasted cauliflower.
• Tex-Mex Version: Add taco seasoning, black beans, and crushed Doritos on top.

COOKING Note

For the BEST flavor, broil the casserole during the final 2–3 minutes until the top turns golden and slightly caramelized. This mimics the roasted flavor of authentic Mexican street corn.

Let the casserole rest for 10 minutes after baking—this helps it set and makes serving cleaner.

Serving Suggestions

• Serve over warm cilantro-lime rice.
• Enjoy with flour or corn tortillas for scooping.
• Garnish with extra cilantro, lime wedges, or cotija cheese.
• Pair with a simple green salad or roasted vegetables.
• Serve as a party dip with tortilla chips for a crowd-pleasing appetizer.

Tips

• Use rotisserie chicken for the fastest prep.
• Do not skip lime juice—it balances the richness.
• Monterey Jack melts smoother than cheddar and gives that restaurant-style pull.
• Drain Rotel completely to avoid excess moisture.
• If reheating, add a splash of milk to maintain creaminess.
• Frozen corn works but roasted corn gives better flavor.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (estimated per serving):

Calories: ~480
Protein: ~27g
Sodium: ~780mg

FAQs

1. Can I make this casserole ahead of time?

Yes! Assemble it up to 24 hours ahead, cover, and refrigerate. Bake when ready.

2. Can I freeze Street Corn Chicken Casserole?

Absolutely. Freeze before or after baking. Thaw overnight, then bake normally.

3. Can I use canned chicken?

Yes, but shredded rotisserie chicken gives much better texture and flavor.

4. Is this casserole spicy?

It’s mild unless you add cayenne or jalapeños. You can easily make it kid-friendly.

5. Can I use low-fat ingredients?

Yes, but full-fat ingredients give the best creamy texture.

Conclusion

This Street Corn Chicken Casserole has everything you want in a comforting meal—warmth, creaminess, bold Mexican flavor, and hearty satisfaction. It’s quick to assemble, budget-friendly, and customizable for any palate. Whether you’re looking for a weeknight dinner, potluck winner, or meal prep staple, this casserole guarantees rave reviews every time. With its cheesy, smoky, tangy, slightly spicy magic, it delivers all the beloved flavors of elote in one bubbling, irresistible dish.

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