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Street Corn Chicken Casserole
Emily

Street Corn Chicken Casserole

This Street Corn Chicken Casserole combines juicy shredded chicken, sweet corn, and creamy cheeses with smoky spices, all baked into a bubbly, golden casserole. A comforting twist on Mexican street corn that’s perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole, Dinner
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked, shredded chicken
  • 4 cups corn kernels (fresh, canned, or frozen and thawed)
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded Mexican blend cheese
  • 1/4 cup chopped cilantro (optional, for garnish)
  • fresh lime wedges (optional, for serving)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, combine softened cream cheese, mayonnaise, sour cream, and all spices until smooth and well blended.
  3. Fold in shredded chicken, corn kernels, and 1 cup of shredded cheese, stirring until fully coated.
  4. Spread mixture evenly in prepared baking dish and top with remaining 1/2 cup of shredded cheese.
  5. Bake for 25–30 minutes, until cheese is melted and bubbly and edges are golden.
  6. Sprinkle with chopped cilantro and serve with lime wedges for a zesty finish.

Notes

Use rotisserie chicken for convenience, or swap chicken with cooked turkey for a holiday leftover makeover. Add diced jalapeños for heat or top with crushed tortilla chips for crunch. Leftovers reheat well the next day.