This street corn chicken casserole is creamy, zesty, and packed with sweet corn, tender shredded chicken, and warm spices, finished with a cheesy, lightly crunchy topping. It delivers all the bold, tangy flavors you love in street corn—baked into an easy, family-style dinner.
Why You’ll Love This Recipe
It’s fast and weeknight-friendly, using cooked shredded chicken and simple pantry spices.
The flavor is big: lime, chili powder, cumin, and smoked paprika bring a classic street-corn vibe.
It’s creamy without being complicated, thanks to a cream cheese base that bakes up rich and smooth.
It feeds a crowd and works for meal prep since it reheats beautifully.
You can serve it multiple ways: as a casserole, wrapped in tortillas, over rice, or scooped with chips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken (rotisserie chicken works well)
1/4 tsp Tajín or chili powder, for sprinkling (optional)
Extra chopped cilantro, for garnish
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, stir together the softened cream cheese, sour cream, mayonnaise, lime juice, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper until smooth and well combined.
Fold in the corn, shredded chicken, diced green chiles (if using), shredded Monterey Jack (or Mexican blend), cotija (or feta), and chopped cilantro. Mix until evenly distributed.
Spoon the mixture into the prepared baking dish and spread it into an even layer.
If using the topping, sprinkle the crushed chips over the casserole and finish with a little extra cotija (or feta). Add a light dusting of Tajín or chili powder if you like.
Bake uncovered for 25–30 minutes, or until hot, bubbly, and lightly golden on top.
Let it rest for 5 minutes, then garnish with extra cilantro and serve warm.
Spicy street corn casserole: Add 1–2 finely chopped jalapeños (fresh or pickled) and use pepper jack cheese instead of Monterey Jack.
Lighter version: Use light cream cheese, light sour cream, and swap the mayonnaise for plain Greek yogurt (same amount). The texture stays creamy, just a bit tangier.
Extra veggie boost: Stir in 1 cup diced bell pepper or 1 cup chopped zucchini (squeeze out excess moisture if watery). You can also add 2 cups fresh baby spinach and fold it in at the end.
More “street corn” vibe: Mix in 1/4 cup finely diced red onion and add an extra squeeze of lime after baking.
No chips topping: Top with extra shredded cheese only, or finish with toasted breadcrumbs mixed with a pinch of chili powder.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating:
Oven: Cover with foil and warm at 350°F (175°C) for 15–20 minutes, or until heated through. Remove foil for the last few minutes if you want the top a little crisp.
Microwave: Heat individual portions in 30–45 second bursts, stirring once, until hot.
Tip: If you used chips on top, they will soften in the fridge. Add a fresh handful of crushed chips after reheating for crunch.
FAQs
Can I use raw chicken instead of cooked shredded chicken?
This recipe is designed for cooked chicken. If starting with raw chicken, cook it first (bake, boil, or sauté), then shred and measure 2 cups before mixing.
Can I use canned corn instead of frozen corn?
Yes. Use 2 cups canned corn and drain it well so the casserole doesn’t turn watery.
Do I have to use green chiles?
No. They’re optional and mainly add a mild kick. You can skip them or replace with a small amount of diced jalapeño.
What can I use if I can’t find cotija cheese?
Feta is the best easy substitute. It has a similar salty, crumbly texture.
Can I make this casserole ahead of time?
Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 minutes if it’s going into the oven cold.
How do I keep the casserole from being too salty?
Cotija and chips are both salty. Start with 1/2 tsp salt, taste the mixture before baking, and add more only if needed. If using a salty rotisserie chicken, you may need even less.
What should I serve with street corn chicken casserole?
It’s great with warm tortillas, rice, a simple salad, or black beans. It also works as a dip with sturdy chips.
Can I make it gluten-free?
Yes, the casserole filling is typically gluten-free, but always check labels. For the topping, use certified gluten-free corn chips.
Can I double the recipe?
Yes. For a crowd, double it and bake in two 9×13-inch dishes, or use a larger deep roasting pan. Bake until bubbly and hot throughout.
Why is my casserole a little watery?
This usually happens if the corn wasn’t drained well (canned) or if it released moisture while baking. Let it rest 5–10 minutes before serving to thicken. Next time, drain canned corn thoroughly and avoid adding extra watery vegetables unless squeezed dry.
Conclusion
Street Corn Chicken Casserole is the kind of cozy, creamy bake that feels fun and flavorful without being fussy. With tender chicken, sweet corn, lime, and melty cheese, it’s perfect for busy nights, sharing with family, or turning into leftovers you’ll actually look forward to.
Street Corn Chicken Casserole is a creamy, zesty baked dinner made with shredded chicken, sweet corn, lime, warm spices, and melty cheeses, finished with an optional crunchy tortilla-chip topping for classic street-corn flavor in casserole form.
Ingredients
2 cups cooked shredded chicken (rotisserie chicken works well)
1/4 cup fresh cilantro, chopped (plus more for topping)
1 (4 oz / 113 g) can diced green chiles, drained (optional)
1 1/2 cups shredded Monterey Jack cheese (or Mexican blend)
1/2 cup crumbled cotija cheese (or feta)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Optional topping: 1/2 to 1 cup crushed tortilla chips or corn chips
Optional topping: 2 to 3 tablespoons extra crumbled cotija (or feta)
Optional topping: 1/4 teaspoon Tajín or chili powder, for sprinkling (optional)
Optional topping: extra chopped cilantro, for garnish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix cream cheese, sour cream, mayonnaise, lime juice, chili powder, garlic powder, cumin, smoked paprika, salt, and black pepper until smooth.
Fold in corn, shredded chicken, diced green chiles (if using), shredded Monterey Jack (or Mexican blend), cotija (or feta), and chopped cilantro. Mix until evenly combined.
Spoon mixture into the prepared baking dish and spread into an even layer.
If using topping, sprinkle crushed chips evenly over the casserole and add a little extra cotija (or feta). Dust lightly with Tajín or chili powder if desired.
Bake uncovered for 25–30 minutes, until hot, bubbly, and lightly golden on top.
Rest 5 minutes, garnish with extra cilantro, and serve warm.
Notes
Canned corn must be drained very well to avoid a watery casserole.
Cotija and chips are salty—start with 1/2 tsp salt, taste the filling before baking, and add more only if needed (especially with salty rotisserie chicken).
Make-ahead: assemble, cover, and refrigerate up to 24 hours; bake as directed, adding 5–10 minutes if baking from cold.
For extra street-corn vibe, mix in 1/4 cup finely diced red onion and add an extra squeeze of lime after baking.
Spicy option: add 1–2 finely chopped jalapeños and swap in pepper jack cheese.
Lighter option: use light cream cheese + light sour cream and swap mayo for plain Greek yogurt (same amount).
Storage: refrigerate leftovers up to 4 days or freeze up to 2 months; thaw overnight in the fridge before reheating for best texture.
Reheat: oven at 350°F (175°C) covered 15–20 minutes; uncover for the last few minutes to crisp. Chips soften after chilling—add fresh crushed chips after reheating for crunch.
