Hey everyone, Jason Griffith here! As a food writer, I’m always on the hunt for recipes that are big on flavor but low on fuss. Let’s be real, a long day deserves a comforting, delicious meal that doesn’t require a ton of effort. That’s exactly how I feel about this Street Corn Chicken Casserole. It’s inspired by the smoky, tangy flavors of Mexican street corn, but transformed into a hearty, satisfying one-pan meal that the whole family will devour.
Why I Love This Recipe
There’s something truly magical about a good casserole. It’s the ultimate comfort food, and this recipe takes that feeling to a whole new level. What I love most is how it perfectly balances creamy, cheesy goodness with the vibrant kick of street corn. The combination of tender shredded chicken, sweet corn, and a rich, tangy sauce is simply addictive. It’s a complete meal in one dish, which means fewer pots and pans to clean—a major win in my book. Plus, it’s a fantastic way to use up leftover chicken, making it a budget-friendly and resourceful option for busy weeknights.
Ingredients
Protein
- 2 cups cooked shredded chicken
Vegetables
- 4 cups corn kernels, fresh, canned, or thawed from frozen
Dairy
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese
- Additional shredded mozzarella or Monterey Jack cheese for topping
- 1/2 cup grated Parmesan cheese
Flavor & Spice
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
Garnish (Optional)
- Additional chopped cilantro
- Crumbled cotija cheese
- More chili powder and lime wedges
Swaps and Notes
- Chicken: If you don’t have cooked chicken on hand, you can quickly cook two large chicken breasts and shred them. Rotisserie chicken is also a fantastic shortcut that’s ready to go.
- Corn: Fresh corn, cut from the cob, gives the best flavor and texture. If using canned, be sure to drain it well. Frozen corn is a great option too—just thaw it before using.
- Cheese: I love a blend of mozzarella and Monterey Jack for that perfect melt, but you can use pepper jack for a spicy kick or just straight mozzarella if that’s what you have. Cotija cheese is a more traditional choice for street corn and makes a wonderful garnish.
- Spices: The chili powder, smoked paprika, and cayenne are key to the street corn flavor. Feel free to adjust the cayenne based on your spice preference.
- Mayonnaise/Sour Cream: This combination creates a rich, creamy sauce. You can use all sour cream or all mayonnaise if you prefer, but the blend is truly the best.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Sauté the Corn: In a large skillet, melt the butter over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until they start to char slightly. This step is crucial for that authentic street corn flavor!
- Build the Sauce: Reduce the heat to low. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the softened cream cheese, sour cream, and mayonnaise until smooth and well combined.
- Add Flavor: Mix in the chili powder, smoked paprika, and cayenne pepper (if using). Stir until the spices are fully incorporated into the sauce.
- Combine: Remove the skillet from the heat. Fold in the shredded chicken, 1 1/2 cups of shredded mozzarella/Monterey Jack cheese, grated Parmesan cheese, chopped cilantro, and lime juice. Stir everything together until the chicken and corn are evenly coated.
- Bake: Transfer the mixture to your prepared baking dish. Spread it into an even layer.
- Top it Off: Sprinkle the remaining shredded cheese over the top of the casserole.
- Bake to Perfection: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with a sprinkle of fresh cilantro, a pinch of chili powder, and a squeeze of fresh lime juice.
Tips for Success
- Char the Corn: Don’t skip the step of charring the corn! It adds a depth of flavor that really makes this dish special.
- Soften the Cream Cheese: Make sure your cream cheese is at room temperature. This will help it mix smoothly into the sauce without leaving any lumps.
- Taste and Adjust: Before you put the casserole in the oven, give the mixture a quick taste. You can adjust the seasoning, add more cayenne for heat, or a little more lime juice for a tangy pop.
- Don’t Overbake: Once the cheese is melted and bubbly, and the casserole is heated through, it’s done. Overbaking can make the chicken dry.
Serving Suggestions and Pairings
This casserole is a meal in itself, but it pairs wonderfully with a few simple sides. A light green salad with a zesty vinaigrette would be a great contrast to the richness of the dish. For a more festive meal, serve it with some tortilla chips for dipping or a side of black beans and rice. To drink, I love a crisp, light beer or a refreshing glass of blueberry lemonade.
Nutritional Information (per serving, approximate)
- Calories: 450 kcal
- Carbohydrates: 20g
- Protein: 30g
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 750mg
- Fiber: 3g
- Sugar: 5g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This casserole stores beautifully. Simply cover the baking dish with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, you can pop it in the microwave for a quick meal or, for best results, heat it in the oven at 350°F (175°C) until warmed through. You can also freeze individual portions in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
More Recipes You’ll Love
If you’re a fan of easy, crowd-pleasing meals with a Mexican twist, you’ll want to check out some of my other favorites:
- This Mexican Chicken and Rice Casserole is my favorite one-pan dinner that’s always a hit
- These Chicken Enchiladas are my go-to for cozy, crowd-pleasing dinners
- This Crockpot Nacho Dip is the reason I never have leftovers
- These Sheet Pan Quesadillas are my favorite way to feed a crowd fast
- This Walking Taco Bar is my favorite no-fuss way to feed a crowd
Final Thoughts
This Street Corn Chicken Casserole has quickly become a regular in my dinner rotation. It’s comforting, full of flavor, and surprisingly easy to throw together. I hope it becomes a favorite in your home too!
What are your favorite quick and easy weeknight meals? I’d love to hear your ideas in the comments below! Be sure to follow me on Instagram and Pinterest for more recipe inspiration. Happy cooking!
Cheesy Street Corn Chicken Casserole: Your New Favorite Weeknight Dinner
Ingredients
- 2 cup sour cream
- 2 cup mayonnaise
- 2 cup grated Parmesan cheese
- 2 teaspoon chili powder
- 4 teaspoon smoked paprika
- 4 teaspoon cayenne pepper (optional)
- 4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 4 cups cooked chicken, shredded
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded cheese (for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine sour cream, mayonnaise, Parmesan cheese, chili powder, smoked paprika, cayenne pepper (if using), lime juice, salt, and black pepper.
- Stir in the shredded chicken, corn, and chopped cilantro until evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
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