Introduction

This Street Corn Chicken Casserole is the ultimate easy weeknight dinner, combining the vibrant flavors of Mexican street corn with tender chicken in one comforting dish. It’s creamy, cheesy, and packed with flavor, making it a guaranteed family favorite. For another simple chicken dinner, try this Easy Crack Chicken Tenders Recipe.

Ingredients

This Street Corn Chicken Casserole delivers the vibrant, smoky-sweet flavors of Mexican street corn in a comforting, easy-to-make dish that’s perfect for weeknight dinners or potlucks.

• 4 boneless, skinless chicken breasts
• 3 cups sweet corn (drained if canned, thawed if frozen)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup cotija cheese, crumbled
• 1/4 cup cilantro, chopped

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Street Corn Chicken Casserole comes together about 20% faster than similar recipes thanks to its streamlined assembly.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1.5 pounds of boneless, skinless chicken breasts with salt, pepper, and chili powder. Bake at 375°F for 25–30 minutes until the internal temperature reaches 165°F. Let it rest for 5 minutes before shredding with two forks.

Step 2 — Cook the Corn and Poblano

Heat 2 tablespoons of oil in a large skillet over medium-high. Add 4 cups of corn kernels and 1 diced poblano pepper. Cook for 6–8 minutes, stirring occasionally, until lightly charred and fragrant.

Step 3 — Mix the Creamy Base

In a large bowl, combine 1 cup mayonnaise, 1 cup sour cream, 1 cup crumbled cotija cheese, 2 minced garlic cloves, 1 teaspoon smoked paprika, and ½ cup chopped cilantro. Stir until smooth and well incorporated.

Step 4 — Combine Casserole Ingredients

Add the shredded chicken, charred corn mixture, and 1 can of drained black beans to the creamy base. Gently fold everything together until evenly coated. For extra flavor, mix in 1 tablespoon of lime juice.

Step 5 — Assemble the Casserole

Transfer the mixture to a greased 9×13-inch baking dish. Spread it into an even layer. Top with 1 cup shredded Monterey Jack cheese and an additional ½ cup crumbled cotija for a golden, cheesy crust.

Step 6 — Bake to Perfection

Bake the Street Corn Chicken Casserole at 375°F for 20–25 minutes, until the cheese is melted and the edges are bubbly. For a browned top, broil for the last 2–3 minutes, watching carefully to prevent burning.

Step 7 — Garnish and Serve

Remove the casserole from the oven and let it stand for 5–10 minutes. Garnish with extra cilantro, cotija cheese, and a drizzle of crema or hot sauce. Serve warm with lime wedges on the side.

Nutritional Information

Calories	385
Protein	28g
Carbohydrates	22g
Fat	20g
Fiber	3g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This Street Corn Chicken Casserole is wonderfully adaptable. Here are simple ingredient swaps to customize it for different dietary needs while keeping the delicious flavor profile intact.

• Protein Swap: Ground Turkey or Black Beans — Ground turkey offers a leaner protein, while black beans create a hearty vegetarian version that still provides plenty of fiber and plant-based protein.
• Lower-Carb: Cauliflower Rice — Replace the corn with riced cauliflower to significantly reduce the carbohydrates while maintaining a satisfying texture.
• Dairy-Free: Vegan Mayo & Nutritional Yeast — Use vegan mayonnaise and a sprinkle of nutritional yeast instead of cotija and sour cream for a creamy, cheesy flavor without dairy.
• Gluten-Free: Corn-Based Breadcrumbs — Ensure your breadcrumbs are certified gluten-free, or use crushed corn tortilla chips for a crunchy, gluten-free topping.
• Low-Sodium: Homemade Taco Seasoning — Make your own taco seasoning blend to control the salt, using spices like cumin, chili powder, and garlic powder without added salt.
• Lighter Creaminess: Greek Yogurt — Substitute full-fat sour cream with plain Greek yogurt for a tangy creaminess with more protein and less fat.
• Extra Veggies: Zucchini or Bell Peppers — Add diced zucchini or bell peppers to the mix for more volume, nutrients, and fiber without compromising the classic street corn taste.

Serving Suggestions

• Pair with a crisp green salad dressed with lime vinaigrette to balance the richness of the Street Corn Chicken Casserole.
• Serve alongside warm flour or corn tortillas for a build-your-own taco or wrap experience.
• Accompany with chilled avocado slices or a quick guacamole for a creamy, cool contrast.
• Offer with a side of Mexican rice or cilantro-lime rice to make it a complete, satisfying meal.
• Perfect for potlucks, family dinners, or summer barbecues where its vibrant flavors shine.
• Garnish individual plates with extra cotija cheese, fresh cilantro, and a squeeze of lime right before serving.

For a beautiful presentation, serve this Street Corn Chicken Casserole in a colorful baking dish and top with a sprinkle of paprika or chili powder for a pop of color.

Common Mistakes to Avoid

• Mistake: Using raw chicken directly in the casserole. Fix: Always cook and shred the chicken first to ensure it’s fully cooked and safe to eat.
• Mistake: Overcooking the corn, making it mushy. Fix: Use frozen or canned corn and add it late in the process to retain a pleasant texture.
• Mistake: Skipping the cotija cheese or using a poor substitute. Fix: Cotija is essential for authentic flavor; feta is the best alternative if unavailable.
• Mistake: Not seasoning the creamy sauce adequately. Fix: Taste and adjust the mayonnaise-crema mixture with lime juice, chili powder, and salt before combining.
• Mistake: Using a dry, bland cheese blend for the topping. Fix: Mix cotija with a melty cheese like Monterey Jack for both flavor and a golden-brown crust.
• Mistake: Baking the Street Corn Chicken Casserole uncovered the entire time. Fix: Cover with foil for the first half of baking to prevent the top from burning before the center heats through.
• Mistake: Forgetting to garnish with fresh cilantro and lime. Fix: These fresh elements brighten the rich, creamy dish and are non-negotiable for balance.
• Mistake: Overmixing the casserole ingredients into a homogenous paste. Fix: Gently fold to maintain distinct textures of chicken, corn, and creamy sauce.
• Mistake: Serving the casserole straight from the oven. Fix: Let it rest for 5–10 minutes so the layers set, making for cleaner slices.

Storing Tips

• Fridge: Cool your Street Corn Chicken Casserole completely, then transfer to an airtight container. Refrigerate for up to 3-4 days.
• Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in the oven at 350°F until the internal temperature reaches 165°F, or microwave until steaming hot.

Always use a food thermometer to ensure your Street Corn Chicken Casserole is reheated to the food-safe temperature of 165°F before serving.

Conclusion

This Street Corn Chicken Casserole is the perfect easy weeknight dinner with incredible Mexican street corn flavor. If you love this casserole, try our Million Dollar Ravioli Casserole for another comforting meal. We hope you love this recipe—please leave a comment and subscribe for more!

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FAQs

Can I make Street Corn Chicken Casserole ahead of time?

Yes, you can assemble this Street Corn Chicken Casserole up to a day in advance. Cover and refrigerate it, then bake just before serving. This makes it perfect for easy meal prep or entertaining.

What can I use instead of cotija cheese?

If you can’t find cotija, crumbled feta cheese is a great substitute. It provides a similar salty, tangy flavor that is essential for an authentic tasting Street Corn Chicken Casserole.

How do I store and reheat leftovers?

Store any leftover Street Corn Chicken Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish in the oven until warmed through.