Street Corn Chicken Casserole

This street corn chicken casserole is a creamy crowd-pleaser that combines the smoky flavor of Mexican street corn with tender chicken baked until bubbly and golden. It comes together quickly and is loaded with vibrant flavors, making it a weeknight comfort classic and my go-to for potlucks.

I first made this after a summer barbecue when I had leftover grilled chicken and a hankering for street corn flavors. Ever since it has been requested at every family movie night and neighborhood event.

Ingredients

• Cooked shredded chicken: Rotisserie chicken is juicy and full of flavor plus it saves prep time
• Whole kernel corn: Adds sweetness and crunch Use frozen or canned for convenience
• Rotel tomatoes with green chiles: Brings tang and subtle heat Look for the original or mild version
• Cream cheese: Softened cream cheese creates a rich and smooth sauce Opt for block over spreadable for better melting
• Sour cream: Adds cool tang Choose full fat for the creamiest result
• Mayonnaise: Binds and adds richness Go for real mayo over light for the best flavor
• Shredded Monterey Jack or Mexican blend cheese: Melts smoothly and gives a classic melty topping Shred your own for better texture
• Garlic powder and onion powder: Build a savory flavor base Use fresh spices for the best punch
• Smoked paprika: Infuses smoky depth Spanish smoked paprika if available delivers more flavor
• Chili powder: A touch of warm spice Adjust to your heat preference
• Lime juice: Brightens up the entire casserole Fresh limes give better zing
• Salt and black pepper: Essential to balance and season everything Taste the filling and adjust as needed
• Green onions and fresh cilantro: Add color and fresh bite Choose crisp green onions and bright leafy cilantro
• Optional add-ins like cooked rice pasta or crushed tortilla chips: Bulk it up or add extra crunch Use tortilla chips just before baking for the best texture
• Diced jalapenos for extra heat: Pickled or fresh work Choose based on how spicy you want it

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees F Use the middle rack and grease a 9 by 13 inch baking dish well This stops sticking and makes clean up easy

Mix the Filling:

In a large bowl combine the shredded chicken corn Rotel cream cheese sour cream mayonnaise cheese garlic powder onion powder smoked paprika chili powder lime juice salt and black pepper Stir steadily for about two minutes until the mixture is completely smooth and all ingredients are evenly coated Check for seasoning and adjust salt if needed

Assemble the Casserole:

Transfer the creamy chicken mixture to the greased baking dish Use a spatula to spread it all the way to the edges for even baking Sprinkle extra cheese on top and add crushed tortilla chips if you want a crispy topping

Bake:

Place the dish in the preheated oven Bake for twenty to twenty five minutes Check that the cheese on top is bubbling and slightly golden and the casserole is heated through

Garnish and Serve:

Remove from the oven and let it sit for five minutes Top generously with chopped green onions and cilantro Cut into squares or scoop it out hot Serve with fresh lime on the side and extra chips or a leafy salad

Pin it

My favorite part of this casserole is the way smoked paprika makes it taste like grilled street corn It always brings back memories of eating hot corn straight off the cob at street fairs

Storage Tips

This casserole keeps well in the fridge for up to three days Make sure to store it in an airtight container or simply cover the baking dish tightly For longer storage freeze single pieces wrapped well then reheat in the oven at a low temperature

Ingredient Substitutions

No Rotel Use plain diced tomatoes and a small can of green chiles For a lower fat version use light sour cream Greek yogurt and half the cream cheese Try cheddar or pepper jack if you like things extra cheesy or spicy

Serving Suggestions

• Scoop the hot casserole into taco shells or tortillas for street corn tacos
• Enjoy leftover casserole piled onto nachos with extra salsa and beans
• Bring it to a picnic and serve cold as a creamy corn chicken salad

Cultural Note

Inspired by Mexican elote this dish adapts all the flavors of street corn with an easy casserole twist The cream cheese and mayo mixture mimics the creamy topping you get from street carts but now you can serve it family style

Frequently Asked Questions

→ Can I use leftover rotisserie chicken?

Yes, rotisserie chicken is ideal. Simply shred and mix directly with the other ingredients for convenience and flavor.

→ Is it possible to make this dairy-free?

You can substitute plant-based cream cheese, sour cream, and cheese alternatives to create a dairy-free version.

→ How can I add extra heat?

Add diced jalapeños, extra chili powder, or use hot Rotel tomatoes for a spicier flavor profile.

→ Can I prepare this ahead of time?

Yes, assemble and refrigerate before baking. When ready, add 5–10 minutes to bake time to ensure it heats through.

→ What can I serve with this dish?

Serve with tortilla chips, wrapped in warm tortillas, or pair with rice, black beans, or a fresh salad.