Hey, friend! Get ready to bring the party to your table with this Fiesta-Worthy Street Corn Chicken Casserole! Inspired by the vibrant flavors of Mexican street corn (elote), this dish combines tender chicken, sweet corn, and a creamy, zesty sauce, all topped with melty cheese and a sprinkle of fresh herbs. It’s like a taco truck exploded in the best way possible—think bold, cheesy, and just the right amount of spice. I love making this for Taco Tuesday, potlucks, or any night when I want a crowd-pleasing meal that’s easy to throw together. Drawing from recipes like the one on Real Food Whole Life, this casserole is a one-dish wonder that’s perfect for busy weeknights or festive gatherings. Pair it with a side salad or some warm tortillas, and you’ve got a meal that’ll have everyone saying “¡Olé!” Let’s dive in and make this fiesta-worthy dish!
Why You’ll Love This Recipe
- Bold fiesta flavors: Combines the creamy, tangy, and spicy notes of Mexican street corn with hearty chicken for a Tex-Mex explosion.
- Quick and easy: With just 5–10 minutes of prep, it’s a dump-and-bake meal that’s perfect for busy evenings.
- Crowd-pleaser: From kids to adults, this cheesy, zesty casserole is a hit at family dinners, potlucks, or game nights.
- Versatile: Serve as a main dish with sides, scoop it up with tortilla chips, or use leftovers as a burrito filling.
- Customizable: Adjust the spice level, swap cheeses, or add extras like jalapeños to make it your own.
- Make-ahead friendly: Prep it in advance or freeze for a stress-free meal later.
- Budget-friendly: Uses pantry staples and affordable ingredients like rotisserie chicken and canned corn.
Ingredients You’ll Need
- Rotisserie or cooked chicken: Shredded for ease and flavor—perfect for using leftovers or a store-bought rotisserie.
- Corn (fresh, frozen, or canned): Sweet corn is the star, bringing that elote-inspired vibe. Fresh or frozen works best for texture.
- Cotija cheese (crumbled): Adds salty, tangy flavor typical of street corn. Queso fresco or feta can sub in a pinch.
- Sour cream: For a creamy, tangy sauce that ties everything together. Full-fat is best to avoid separation.
- Mayonnaise: Adds richness to the sauce, mimicking the classic elote topping.
- Chili powder: Brings a smoky, spicy kick. Adjust to your heat preference.
- Garlic powder: Boosts savory depth without overpowering the dish.
- Lime juice (fresh): A squeeze of lime adds bright, zesty freshness—don’t skip it!
- Cheddar or Mexican blend cheese: For that melty, gooey topping that makes casseroles irresistible.
- Cilantro (fresh, optional): A sprinkle on top adds color and a fresh, herby note.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Fiesta-Worthy Street Corn Chicken Casserole (Step-by-Step Instructions)
Step 1: Preheat and Prep
Preheat your oven to 375°F. Lightly spray a 9×13-inch ceramic baking dish with cooking spray to prevent sticking. If using canned corn, drain it well to avoid a watery casserole. Pro tip: Let the dish sit out for 10 minutes if it’s cold from the fridge to ensure even baking.
Step 2: Mix the Creamy Base
In a large mixing bowl, whisk together ½ cup sour cream, ¼ cup mayonnaise, 1 teaspoon chili powder, ½ teaspoon garlic powder, and ½ teaspoon salt until smooth. This creates the creamy, zesty sauce that mimics elote’s signature topping. Note: Use full-fat sour cream and mayo to prevent the sauce from separating during baking.
Step 3: Combine the Filling
To the creamy base, add 3 cups shredded rotisserie or cooked chicken, 3 cups corn (fresh, frozen, or drained canned), and ⅔ cup crumbled Cotija cheese. Stir gently to coat everything evenly. If you want extra heat, toss in a diced jalapeño or ¼ teaspoon cayenne pepper here. Tip: If using frozen corn, no need to thaw—it’ll cook through in the oven.
Step 4: Assemble the Casserole
Pour the chicken-corn mixture into the prepared baking dish and spread it into an even layer. Sprinkle 1 cup shredded cheddar or Mexican blend cheese and an additional ½ teaspoon chili powder over the top for a colorful, melty finish. Heads-up: Don’t skimp on the cheese—it’s what makes this casserole irresistibly gooey.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 30 minutes to heat through. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and slightly browned. If you want a crispier top, broil for 1–2 minutes, watching closely to avoid burning. Pro tip: Let the casserole cool for 10 minutes before serving to let the sauce set.
Step 6: Garnish and Serve
Squeeze the juice of 1 fresh lime over the casserole for a bright, tangy kick. Sprinkle with 2 tablespoons chopped fresh cilantro (if using) and an extra ⅓ cup crumbled Cotija for authenticity. Serve hot with tortilla chips, warm tortillas, or a side salad. Tip: Add toppings like diced avocado, pico de gallo, or a dollop of sour cream for extra fiesta flair.
Helpful Tips
- Meal prep it: Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if starting cold. You can also prep the creamy corn mixture up to 48 hours in advance and store it separately.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze the unbaked casserole (using fresh or frozen corn) for up to 2 months. Thaw overnight in the fridge before baking.
- Reheating: Reheat in a 350°F oven for 15–20 minutes, covered with foil to prevent drying out. For single servings, microwave on medium power for 2–3 minutes, stirring halfway.
- Perfect pairings: Serve with a crunchy coleslaw, avocado salad, or homemade guacamole for a fresh contrast. It’s also great with cornbread, rice, or as a dip with tortilla chips. Pair with a cold margarita or iced tea for the full fiesta vibe.
- Creative twists:
- Add a can of drained black beans or diced bell peppers for extra texture and color.
- Swap Cotija for feta or queso fresco if you can’t find it—both mimic the salty tang.
- Mix in a tablespoon of Tajín for a citrusy, spicy kick.
- Use shredded pork or ground turkey instead of chicken for a different protein.
- Stir in a handful of chopped poblano peppers for a smoky, mild heat.
- Avoid watery results: Drain canned corn thoroughly, and don’t use low-fat sour cream or mayo, as they can release water during baking.
Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding a few extra minutes to heat through. You can also prep the corn mixture up to 48 hours ahead and store it separately.
Can I freeze this casserole?
Absolutely! Freeze the unbaked casserole (using fresh or frozen corn) in a freezer-safe dish, wrapped tightly, for up to 2 months. Thaw in the fridge overnight and bake as directed, adding 10 minutes to the baking time. Baked leftovers can be frozen for up to 1 month.
What if I can’t find Cotija cheese?
No worries! Substitute with crumbled feta (for a similar tangy, salty vibe) or queso fresco (milder but still authentic). In a pinch, grated Parmesan works but will be less traditional.
Is this recipe good for meal prep?
Definitely! It’s perfect for prepping ahead for weeknight dinners or potlucks. Store leftovers in portioned containers for easy lunches or dinners—just reheat and add fresh toppings.
How do I make it vegetarian?
Skip the chicken and double the corn or add a can of drained black beans for protein. You can also toss in diced zucchini or bell peppers for extra veggies. Ensure your cheese is vegetarian-friendly (some Cotija uses rennet).
I whip up this Fiesta-Worthy Street Corn Chicken Casserole whenever I’m craving a taste of summer or need a dish that’ll wow a crowd with minimal effort. Inspired by sources like Real Food Whole Life, it’s become my go-to for festive dinners or casual gatherings. I love scooping it up with tortilla chips or serving it with a big green salad and a cold drink. Give it a try for your next Taco Tuesday or potluck, and let me know in the comments how it goes—I’d love to hear your twists or what you paired it with
Street Corn Chicken Casserole
Ingredients
- 1 block cream cheese softened
- 2 cups shredded cooked chicken fajita blend or your choice
- 1 cup sour cream
- 3 cans corn use southwest blend for added flavor
- 2 cups shredded fiesta blend cheese
- 2-3 teaspoons chili powder
- 2-3 teaspoons onion powder
- 2-3 teaspoons garlic powder
- 2-3 teaspoons Slap Your Mama seasoning or similar seasoning
- ½ cup grated Parmesan cheese
Instructions
- Prepare the casserole base: In a casserole dish, add the softened cream cheese, shredded cooked chicken, sour cream, corn, and fiesta blend cheese.
- Season the mixture: Sprinkle chili powder, onion powder, garlic powder, and Slap Your Mama seasoning over the mixture. Stir everything together until well combined.
- Top with Parmesan: Evenly sprinkle grated Parmesan cheese on top of the casserole.
- Bake: Preheat your oven to 350°F. Bake the casserole for 35 minutes, or until the top is golden and bubbly.
- Serve: Let it cool slightly, then serve and enjoy this delicious, cheesy casserole!
Notes
- Add more heat: If you prefer a spicier casserole, add some chopped jalapeños or hot sauce to the mix.
- Use rotisserie chicken: To make this even quicker, you can use rotisserie chicken or any leftover cooked chicken.
