Street Corn Chicken Casserole

Street Corn Chicken Casserole

A creamy, cheesy, and slightly smoky twist on elote (Mexican street corn)—baked into an easy, crowd-pleasing casserole!

Ingredients

• 3 cups cooked chicken, shredded (rotisserie works great!)

• 4 cups corn kernels (fresh, frozen, or canned—drained)

• 1 (4 oz) can diced green chiles

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/4 tsp cayenne (optional, for heat)

• 1 cup cotija cheese, crumbled (or feta in a pinch)

• 1 cup shredded Monterey Jack cheese

• 1/4 cup chopped cilantro

• 1 lime, juiced

• 1 cup crushed tortilla chips (for topping)

Instructions

1️⃣ Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2️⃣ Mix: In a large bowl, combine chicken, corn, green chiles, mayo, sour cream, spices, 1/2 cup cotija, Monterey Jack, cilantro, and lime juice.
3️⃣ Bake: Spread into the dish, top with crushed chips and remaining cotija. Bake 25–30 mins until bubbly and golden.
4️⃣ Serve: Garnish with extra cilantro, lime wedges, and a drizzle of crema or hot sauce.

Pro Tips

🌽 Charred Corn? Toss kernels in a hot skillet first for extra street-corn flavor!
🔥 Spice It Up: Add diced jalapeños or a dash of hot sauce.
⏲️ Make Ahead: Assemble (without chips) and refrigerate overnight—add chips before baking.

Pair with: A crisp green salad or Mexican rice. ¡Delicioso! 😋