If you’re searching for the ultimate comfort food that’s creamy, cheesy, and bursting with bold flavors, this Street Corn Chicken Casserole is a must-try. Inspired by the flavors of classic Mexican street corn, this dish combines tender shredded chicken, sweet corn, tangy cotija cheese, and a touch of lime into a bubbly baked casserole that’s perfect for weeknight dinners, potlucks, or party food ideas. Every bite delivers the irresistible mix of cheesy richness, zesty spices, and crunchy toppings—making it a dish your family will request again and again.

This casserole recipe takes everything you love about elote (Mexican street corn) and transforms it into a hearty, filling main dish. It’s creamy from the sour cream and cream cheese, slightly tangy from the lime, and loaded with flavor thanks to chili powder, cumin, and garlic. Finished with a crunchy tortilla chip topping, it’s the kind of easy dinner recipe that feels indulgent yet comes together with simple ingredients.

Why You’ll Love This Recipe

Family-friendly comfort food – Cheesy, creamy, and flavorful, it’s loved by kids and adults alike.
Perfect for busy nights – Uses rotisserie chicken and pantry staples for a quick, no-fuss dinner.
Inspired by Mexican street corn – All the flavors of elote in a warm, cheesy casserole.
Great for gatherings – Ideal for potlucks, game nights, or feeding a crowd.
Customizable – Easy to adjust spice level, cheeses, and toppings to suit your taste.

Ingredient Breakdown

Shredded Chicken: Rotisserie chicken works best for convenience and flavor, but any cooked chicken will do.
Corn Kernels: Fresh, frozen, or canned all work—this adds natural sweetness and texture.
Cream Cheese: Creates a velvety, creamy base that binds the casserole together.
Sour Cream: Adds tanginess and keeps the casserole moist.
Mayonnaise: Traditional in elote, it enhances creaminess and depth.
Monterey Jack Cheese: Melts smoothly, giving the casserole a gooey, cheesy finish.
Cotija Cheese: A salty, crumbly cheese that provides authentic street corn flavor. Feta works if cotija isn’t available.
Cilantro: Fresh and bright, balancing the richness of the casserole.
Chili Powder, Garlic Powder, Cumin: Spices that bring warmth, depth, and a hint of smokiness.
Lime Juice: Cuts through the richness with a refreshing, zesty finish.
Crushed Tortilla Chips: Adds crunch and texture to the topping.
Optional Garnishes: Extra cilantro, lime wedges, or hot sauce to customize your serving.

Pro Tips

Use softened cream cheese – It blends more smoothly with the other ingredients, preventing lumps.
Drain canned corn well – Too much liquid can make the casserole watery.
Bake uncovered – This allows the topping to crisp up perfectly while the inside stays creamy.
Let it rest before serving – Allowing it to cool for 5–10 minutes makes it easier to slice and serve.
Add toppings at the table – Keep garnishes like lime wedges and hot sauce on the side so everyone can customize.

Ingredient Swaps or Variations

Cheese swaps: Try cheddar, pepper jack, or a Mexican cheese blend for different flavor profiles.
Protein options: Swap chicken for ground turkey, shredded beef, or even black beans for a vegetarian twist.
Spice it up: Add diced jalapeños, cayenne pepper, or hot sauce to the filling for extra heat.
Make it gluten-free: Use gluten-free tortilla chips for the topping.
Add veggies: Mix in bell peppers, onions, or zucchini for extra nutrition and flavor.

Serving Suggestions

This casserole is hearty enough to serve on its own, but it pairs wonderfully with:

A fresh green salad with lime vinaigrette.
Mexican rice or Spanish rice.
Black beans or refried beans.
Guacamole, salsa, or pico de gallo on the side.
Warm flour or corn tortillas to scoop up the casserole.

Make Ahead + Storage Tips

Make ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving.
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze unbaked casserole (without the topping) for up to 2 months. Add topping right before baking.
Reheat: Warm individual portions in the microwave, or reheat the whole casserole in the oven at 350°F until hot. For crispy topping, reheat uncovered.

Cultural or Historical Notes

This dish takes inspiration from Mexican street corn (elote)—a beloved street food made by grilling corn on the cob and slathering it with mayonnaise, cotija cheese, chili powder, and lime. By transforming these flavors into a casserole, you get the essence of elote in a family-style comfort food format. It’s a fusion recipe that bridges authentic Mexican flavors with an American-style baked casserole.

Frequently Asked Questions (FAQ)

Can I use canned chicken instead of rotisserie?
Yes, but drain it well and note that rotisserie chicken gives a richer flavor.

What’s the best cheese substitute if I can’t find cotija?
Feta cheese works well—it’s salty, crumbly, and similar in texture. Parmesan can also work in a pinch.

Can I make this casserole spicier?
Definitely. Add diced jalapeños, hot sauce, or extra chili powder for a kick.

How do I prevent a soggy casserole?
Make sure to drain canned corn thoroughly and avoid adding extra liquid. Bake uncovered so the top gets crispy.

Can I double this recipe?
Yes, simply use two 9×13 dishes if serving a crowd. Baking time may increase slightly.

Street Corn Chicken Casserole Cheesy Comfort Food

Emily