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This Street Corn Chicken Casserole brings together everything I crave in comfort food creamy cheese tender chicken bursts of sweet corn with a perfectly crisp topping. It is a Mexican-inspired bake that delivers cozy flavors for any occasion and has quickly become a family favorite on busy weeknights and casual gatherings alike.
The first time I made this dish it was during a chilly evening when we needed warmth and comfort but also a little fiesta. Now every time I serve it laughter fills the kitchen and not a crumb is left behind.
Ingredients
- Cooked shredded chicken: juicy and flavorful rotisserie works best and saves time
- Corn kernels: choose fresh when in season frozen or canned are great year round always drain well for best texture
- Cream cheese: provides the ultra-creamy base and blends easily when softened
- Sour cream: adds tang and silkiness plus lightens the overall texture
- Mayonnaise: boosts the richness and melds all the creamy ingredients
- Monterey Jack cheese: or a Mexican blend this melts perfectly and brings mild flavor
- Cotija cheese: or feta offers salty tangy crumbles that channel classic street corn taste
- Fresh cilantro: bright and herby chopped leaves add freshness
- Chili powder: for a gentle heat and warming color reach for a good quality blend
- Garlic powder: dependable savory punch in every bite
- Ground cumin: brings earthiness and a touch of Mexican flair
- Juice of lime: ties together the flavors with a citrus hit use fresh for best results
- Salt and black pepper: adjust to your taste and always taste as you go
- Crushed tortilla chips: for topping these add the best crunch and hold up well in the oven
- Optional garnishes: more cilantro lime wedges and a dash of hot sauce dial up the street corn experience
Step-by-Step Instructions
- Prep the Casserole Dish:
- Lightly grease a 9x13 inch baking dish to prevent sticking and deliver an easy cleanup. This step makes serving smooth and keeps the casserole edges golden not burnt.
- Make the Creamy Base:
- In a large bowl combine shredded chicken corn softened cream cheese sour cream mayonnaise Monterey Jack cheese half the cotija chopped cilantro chili powder garlic powder cumin lime juice salt and pepper. Mix until the ingredients are thoroughly blended and no streaks of cream remain. This even mixture ensures every spoonful is perfectly creamy and flavorful.
- Layer the Mixture:
- Transfer the creamy chicken and corn base into the prepared dish using a spatula to smooth it into an even layer. Sprinkle the remaining cotija cheese evenly over the top to make sure every bite gets a taste of salty tang.
- Prepare the Crunchy Topping:
- Stir together the crushed tortilla chips and the rest of the Monterey Jack cheese in a small bowl. Distribute this topping evenly across the casserole to create a crisp crown that bakes to golden perfection.
- Bake to Bubbling Goodness:
- Place the casserole dish in the preheated oven uncovered. Bake for 25 to 30 minutes until the top is golden brown and the casserole is bubbling around the edges. This time gives all the flavors a chance to meld and the topping to crisp without drying out the filling.
- Finish and Garnish:
- Let the casserole cool slightly for easy serving. Garnish with more chopped cilantro a squeeze of lime and a dash of hot sauce to echo the street corn experience. Serve warm and dig in.
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Corn is my favorite part of this recipe because it brings sweetness and crunch that balance the creamy base. I have fond memories of making this casserole on weekends with my kids and watching them sneak handfuls of the crushed chip topping before it even hit the oven.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave until warmed through or cover and warm larger portions in the oven to restore the crispy topping.
Ingredient Substitutions
If you cannot find cotija cheese feta works well and brings a similar salty tang. You can use plain Greek yogurt instead of sour cream to lighten things up. Swap Monterey Jack for cheddar or pepper jack for extra spice.
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Serving Suggestions
This casserole shines as a main served with a crisp green salad or roasted vegetables. For an extra-festive meal present with warm flour tortillas so guests can scoop and wrap bites street food style.
Cultural Context
Inspired by Mexican street corn also known as elote this dish transforms the beloved street snack into a hearty dinner. The blend of cheeses chili and fresh cilantro brings the spirit of street food into a shareable family casserole that feels both homey and celebratory.
Frequently Asked Questions
- → Can I use frozen corn for this dish?
Yes! Frozen, canned (well-drained), or fresh corn all work equally well. Choose what you have on hand or prefer for texture.
- → What is a good substitute for cotija cheese?
Feta cheese offers a similar salty, crumbly texture if cotija isn't available. Both add savory depth to the casserole.
- → Does rotisserie chicken make a difference?
Rotisserie chicken adds robust flavor and keeps prep simple, but any cooked, shredded chicken works well here.
- → Can I make this ahead of time?
Absolutely. Assemble the casserole up to 24 hours ahead, refrigerate, and bake when ready. Add toppings just before baking.
- → How can I make this dish spicier?
To increase heat, add diced jalapeños, use hot sauce, or increase chili powder as desired to suit your taste preferences.
- → Is this suitable for freezing and reheating?
Yes, the casserole can be frozen after baking. Thaw and reheat in the oven until hot and bubbly for best results.