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Street Corn Chicken Casserole

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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Intensity: Easy

A Flavor Fiesta in Every Bite!

Craving the vibrant, smoky, and creamy flavors of Mexican street corn but want a hearty, all-in-one meal? This Street Corn Chicken Casserole is your answer. We’ve taken the iconic elements of elote—charred sweet corn, tangy lime, creamy mayo, rich cotija cheese, and a dash of chili powder—and layered them with tender, seasoned chicken and a crispy topping. It’s a comforting, crowd-pleasing dish that delivers maximum flavor with minimal fuss. Perfect for a busy weeknight or a casual weekend gathering, this casserole brings the street food festival right to your dinner table.

Ingredients

For the Chicken & Base:

  • 1.5 lbs (about 680g) boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp kosher salt

  • ½ tsp black pepper

For the Street Corn Layer:

  • 4 cups fresh or frozen sweet corn kernels (thawed if frozen)

  • 1 medium red bell pepper, finely diced

  • ½ medium red onion, finely diced

  • 1 jalapeño, seeds and ribs removed for less heat, finely diced

  • 3 cloves garlic, minced

  • ¾ cup mayonnaise (or Mexican crema for authenticity)

  • ¾ cup sour cream

  • 2 tbsp fresh lime juice (about 1 lime)

  • 1 tsp lime zest

  • 1 cup (about 4 oz) crumbled cotija cheese, divided plus more for garnish

  • ⅓ cup chopped fresh cilantro, divided

For the Topping:

  • 1 cup crushed tortilla chips or coarsely ground corn chips

  • ½ cup shredded Monterey Jack or pepper Jack cheese

  • 1 tbsp melted butter

  • ½ tsp chili powder or tajín (for sprinkling)

  • Lime wedges and extra cilantro, for serving

Instructions

1. Prep & Season the Chicken (10 minutes)

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a medium bowl, toss the cubed chicken with olive oil, 1 tsp chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Set aside to marinate briefly while you prep the vegetables.

2. Sauté the Aromatics & Chicken (10 minutes)

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken to a plate.
In the same skillet (add a touch more oil if needed), add the diced onion, bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Add the corn and cook for another 4-5 minutes, allowing some kernels to get lightly charred. Add the minced garlic and cook for 1 minute until fragrant. Remove the skillet from heat.

3. Create the Creamy Street Corn Mixture (5 minutes)

In a very large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and lime zest. Stir in the cooked corn and vegetable mixture, half of the crumbled cotija cheese (½ cup), and half of the chopped cilantro. Gently fold in the cooked chicken cubes until everything is beautifully coated in the creamy sauce.

4. Assemble & Bake (35 minutes)

Transfer the entire mixture to your prepared baking dish, spreading it into an even layer.
In a small bowl, mix the crushed tortilla chips with the shredded Monterey Jack cheese and melted butter. Sprinkle this topping evenly over the casserole. Finish with a light dusting of the remaining ½ tsp chili powder or tajín.
Bake, uncovered, in the preheated oven for 30-35 minutes, until the casserole is bubbly around the edges and the topping is golden and crisp.

5. Serve & Garnish

Remove the casserole from the oven and let it rest for 5 minutes. This allows the sauce to set slightly for easier serving.
Garnish generously with the remaining cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side for a bright, fresh squeeze over each portion.

Chef’s Notes & Pro Tips

  • Shortcut: Use a rotisserie chicken! Shred about 3 cups of cooked chicken and skip the browning step. Simply mix it in with the corn mixture.

  • Spice Level: Control the heat with the jalapeño. Keep the seeds for more kick, or omit it entirely for a mild dish. The pepper Jack cheese in the topping will also add warmth.

  • Grill for Smokiness: For an authentic elote char, grill the corn on the cob before cutting off the kernels. This adds an incredible depth of flavor.

  • Make Ahead: Assemble the casserole (without the chip topping) up to a day ahead. Cover and refrigerate. Add the topping just before baking. You may need to add 5-10 minutes to the bake time if starting from cold.

  • Vegetarian Version: Omit the chicken and add two cans of drained black beans for a fantastic vegetarian main.

Nutrition Information (Per Serving, 1 of 6)

  • Calories: ~620 kcal

  • Total Fat: 42g (Saturated Fat: 13g)

  • Cholesterol: 115mg

  • Sodium: 880mg

  • Total Carbohydrates: 32g

  • (Dietary Fiber: 4g | Sugars: 8g)

  • Protein: 33g

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