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Loaded with melty cheese, juicy chicken, crunchy corn, and a crispy top, this Street Corn Chicken Casserole is comfort in every bite. It's got laid-back Mexican vibes that turn any mealtime into a celebration. My crew keeps begging for it whether it's a rushed Monday or a backyard hangout.
The first time I whipped this up, it was cold out and I just wanted something fun and filling. Now every time I make it, the kitchen feels warmer and somehow everyone’s in a good mood—and we never have leftovers!
Cozy Ingredients
- Cooked shredded chicken: already cooked rotisserie packs in flavor and saves tons of time
- Corn kernels: get fresh if you can, otherwise canned or frozen do the trick (just drain them well!)
- Cream cheese: makes everything creamy and smooth (super easy if softened first)
- Sour cream: little tang and softness, keeps the mixture light
- Mayonnaise: ties all the creamy stuff together plus bumps up richness
- Monterey Jack cheese: gooey melty cheese—sub in any Mexican blend you like
- Cotija cheese: crumble in for a salty zing, or swap in feta if you want
- Fresh cilantro: brings a pop of green freshness on top
- Chili powder: brings mellow heat and a pretty color—don’t skimp if you like it spicy
- Garlic powder: gives every bite a mellow, garlicky kick
- Ground cumin: earthy and classic, it’s what gives this dish its cozy, warm flavor
- Juice of lime: cuts through the richness and wakes up all the flavors (fresh is best)
- Salt and black pepper: season as you go—you know your taste buds best
- Crushed tortilla chips: for the crunch on top, and they stay crunchy even after baking
- Optional garnishes: load up on more cilantro, lime wedge, and hot sauce for even more street corn style
Simple How-To
- Finish & Garnish:
- Let it rest for a few minutes, so scooping is easy. Top with extra cilantro, a little lime squeeze, and your favorite hot sauce. Serve while it’s warm and dig in.
- Bake to Bubbling:
- Bake uncovered in your hot oven for about 25–30 minutes. You’re looking for a bubbly, golden top—don’t let the inside dry out!
- Crispy Topping:
- Mix up your tortilla chips and the rest of the Monterey Jack. Sprinkle this mix on the casserole for an epic crunch that’s going to brown up when baked.
- Spoon into the Dish:
- Spoon your creamy chicken mixture into the dish. Smooth it out so it’s an even layer. Sprinkle all the leftover cotija cheese over the top so every scoop is cheesy and salty.
- Mix the Creamy Stuff:
- Big bowl time! Toss in chicken, corn, soft cream cheese, sour cream, mayo, some Monterey Jack, half the cotija, most cilantro, chili powder, garlic powder, cumin, lime, salt, pepper—give it all a big stir so it’s totally smooth.
- Get the Dish Ready:
- Grab a 9x13 dish and give it a light oil or spray. This makes cleanup a snap and keeps your casserole from sticking or burning at the edges.
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The thing I love most is the corn, for real—it’s sweet, has some bite, and just makes this dish. I can’t count how many times I’ve caught my kids sneaking handfuls of that crispy chip layer before I’ve even baked it.
Keep It Fresh
Leftovers will hang out fine in the fridge for three days, as long as they're sealed up. Zap what you need in the microwave, or cover a big chunk and bake to crisp up that top again.
Swaps & Changes
No cotija? Grab some feta, it’s just as zippy. Want to lighten it? Sub Greek yogurt for sour cream. Out of Monterey Jack? Use cheddar or pepper jack for a little heat.
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What To Serve With It
This guy is a star all by itself, but loves company. Plop it on the table with simple roasted veggies or a cold, crunchy salad. Or set out some soft flour tortillas and let everyone scoop and wrap—it’s a party!
Food Origins
This twist borrows from Mexican elote, that super-popular grilled corn covered with creamy, cheesy toppings. Here, it’s got that vibe but gets leveled up into a cozy family meal. You get the chili heat, fresh cilantro, and all kinds of cheese in every bite.
Common Questions
- → Can I use frozen corn for this dish?
Totally! Frozen, fresh, or even well-drained canned corn all work. Just use what you've got or like best for texture.
- → What is a good substitute for cotija cheese?
If cotija's missing from your fridge, go for feta. It's crumbly and salty too, bringing the same punch to your dish.
- → Does rotisserie chicken make a difference?
Rotisserie chicken is a huge flavor boost and saves you time, but any kind of cooked and shredded chicken gets the job done.
- → Can I make this ahead of time?
For sure. You can prep and stash the dish in the fridge up to a day ahead. Wait to put on the toppings until just before you bake.
- → How can I make this dish spicier?
Crank up the spice with some fresh jalapeños, shake on extra hot sauce, or toss in more chili powder to please your heat-loving crowd.
- → Is this suitable for freezing and reheating?
Yep! Bake it, then freeze leftovers. When you're ready for round two, thaw it and heat it back up in the oven until it's bubbly and hot.