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This Street Corn Chicken Casserole stirs up all my comfort food cravings with creamy cheese, tender chicken, bursts of sweet corn, and a super crunchy topping. Borrowing flavors from Mexican favorites, it’s a cozy bake that fits any day—no matter if it’s a rushed weeknight or everyone’s over for dinner. It’s a regular hit at our table now.
The first time I cooked this was one cold night when we wanted something warm but with a little excitement, too. Every time I put it on the table now, people are laughing and the casserole dish is empty before I can blink.
Flavorful Ingredients
- Crushed tortilla chips: crush these up for a crunchy top layer, they keep crispy after baking
- Salt and black pepper: season everything as you go and tweak to your taste
- Juice of lime: fresh is best for bright, tangy pops that tie all the flavors together
- Ground cumin: earthy spice that gives a warm, subtle flavor kick
- Garlic powder: sprinkle in for extra savory taste in every forkful
- Chili powder: adds color and gentle heat, pick a favorite blend
- Fresh cilantro: chopped for loads of bright, herby flavor right at the end
- Cotija cheese: or swap in feta for salty depth just like authentic street corn
- Monterey Jack cheese: or a Mexican cheese mix if you like, both melt smooth and mild
- Mayonnaise: stirs into the creamy mix to pull it all together and add richness
- Sour cream: gives a light, tangy smoothness
- Cream cheese: start with this base, make sure it’s soft for easy mixing
- Corn kernels: fresh is awesome, but frozen or canned work too—just drain them for nice texture
- Cooked shredded chicken: rotisserie is easiest for flavorful, juicy pieces that save you time
- Optional garnishes: toss on more cilantro, splash of hot sauce, or a few lime wedges for extra fun at the table
Simple How-To Steps
- Finish and Garnish:
- Give the casserole a few minutes to cool down for easy scooping. Toss on some fresh cilantro, give a squeeze of lime, and hit it with hot sauce if you like. It’s best served hot—grab a spoon and enjoy.
- Bake to Bubbling Goodness:
- Pop the dish into the oven, uncovered, and bake until the edges are bubbling and the top’s golden. Usually about 25-30 minutes does the trick. The crunchy top gets nice and crispy while the middle stays creamy.
- Prepare the Crunchy Topping:
- Mix up your crushed chips with the rest of the shredded Monterey Jack cheese, then toss this crunchy mix right over the casserole for a golden top once it’s baked.
- Layer the Mixture:
- Spoon the whole chicken-corn mixture in the greased pan, smoothing out the top. Sprinkle leftover cotija cheese on last so you get tasty bits in every bite.
- Make the Creamy Base:
- Grab a big bowl and stir together chicken, corn, all the creamy ingredients, half of each cheese, chopped cilantro, chili, garlic, cumin, and a splash of lime juice. Salt and pepper it. Mix until it’s creamy with no streaks.
- Prep the Casserole Dish:
- Spray or grease a big baking dish so nothing sticks and cleaning up is easier. This also helps the edges turn nicely golden instead of burning.
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Honestly, corn’s my favorite part since it adds sweet crunch to every bite. Weekends with my kids usually meant catching them sneaking handfuls of the crunchy topping before we’d even baked it—those are some of my best memories with this one.
Storing Leftovers
Stash extra casserole in a sealed container in the fridge up to three days. If you want it just as crispy, warm bigger helpings in the oven. Otherwise, microwave single servings until piping hot.
Swaps and Variations
If cotija’s not at your store, go for feta—it brings the same salty punch. For a lighter bite, plain Greek yogurt works instead of sour cream. Want more spice? Use pepper jack or cheddar instead of Monterey Jack.
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How to Serve
This hearty bake makes a perfect main next to a big green salad or roasted veggies. To really amp up the street vibe, put out warm tortillas and let everyone build their own wraps at the table.
Behind the Dish
This dish spins off the Mexican favorite known as elote, turning a classic street treat into a filling dinner. A mix of cheeses, chili, and lots of fresh cilantro brings street food fun right to your kitchen—whether you’re having friends over or sharing with family.
FAQs About the Recipe
- → Can I use frozen corn for this dish?
Definitely! You can grab frozen or canned (just drain it first), or go fresh if you’ve got it. Any of them work great and taste good.
- → What is a good substitute for cotija cheese?
If you’re out of cotija, feta does the trick. It’s salty, crumbly, and delicious. Both add nice flavor to the dish.
- → Does rotisserie chicken make a difference?
Rotisserie packs in extra flavor and keeps things easy, but you can always shred up any cooked chicken you like.
- → Can I make this ahead of time?
Yep! Mix it up, stash it in the fridge for up to a day, then bake when you’re ready. Don’t put the toppings on until just before it goes in the oven.
- → How can I make this dish spicier?
Like it hot? Toss in some diced jalapeños, extra chili powder, or a splash of hot sauce and make it your own.
- → Is this suitable for freezing and reheating?
You bet. Bake it, let it cool, then freeze. Thaw and warm it up in the oven when you’re ready for round two.