Street Corn Chicken Casserole

Here’s a delicious and easy Street Corn Chicken Casserole recipe—perfect for a weeknight dinner that brings all the flavor of Mexican street corn and hearty chicken into one creamy, cheesy dish!

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🌽 Street Corn Chicken Casserole

Ingredients:

• 2 cups cooked shredded chicken (rotisserie or leftovers work great)

• 1 can (15 oz) corn kernels, drained (or use 2 cups frozen/thawed corn)

• 1 can (4 oz) diced green chilies

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1/2 tsp garlic powder

• 1/2 tsp chili powder

• 1/4 tsp smoked paprika

• 1/2 tsp cumin

• Juice of 1 lime

• 1 1/2 cups shredded Monterey Jack or Mexican cheese blend

• 1/4 cup chopped fresh cilantro

• Salt and pepper, to taste

• 1/2 cup crumbled cotija cheese (optional but authentic)

• 1/2 cup crushed tortilla chips or cornbread topping (optional for crunch)

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Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. In a large bowl, combine:

   • Shredded chicken

   • Corn

   • Green chilies

   • Sour cream

   • Mayonnaise

   • Lime juice

   • Garlic powder, chili powder, cumin, paprika

   • Half of the shredded cheese

   • Salt and pepper to taste

3. Mix well, then fold in chopped cilantro and cotija cheese if using.

4. Spread the mixture evenly into the prepared baking dish.

5. Top with remaining shredded cheese and optional crushed tortilla chips or cornbread crumble.

6. Bake for 20–25 minutes, until bubbly and golden on top.

7. Garnish with extra cilantro, cotija, or a squeeze of lime if desired.