Street Corn Chicken Casserole

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty: Easy
Cost: $$

Ingredients

For the Casserole Base:

2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
4 cups fresh or frozen corn kernels (thawed if frozen) – divided
1 tablespoon olive oil or butter
1 medium red onion, finely diced
1 poblano pepper, seeds removed and diced (or 1 small green bell pepper for less heat)
3-4 cloves garlic, minced
1 (4 oz / 113g) can diced green chiles, undrained
½ cup mayonnaise
½ cup Mexican crema or full-fat sour cream
⅓ cup chopped fresh cilantro, plus more for garnish
2 teaspoons chili powder, divided
1 teaspoon ground cumin
Zest and juice of 1 large lime
Salt and freshly ground black pepper to taste

For the Cheese & Crunch Topping:

2 cups (8 oz) shredded Monterey Jack or Pepper Jack cheese
1 cup (4 oz) shredded Cotija or Queso Fresco cheese (divided)
1 cup crushed tortilla chips (or Fritos)
1 tablespoon melted butter
Extra chili powder and smoked paprika for dusting

For Garnish (Essential!):

Lime wedges
Extra Cotija cheese
Thinly sliced radishes
Diced avocado
Hot sauce or salsa macha

Instructions

Step 1: Char the Corn (For Authentic Flavor)

Set an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil or parchment.
Spread 3 cups of the corn kernels on the prepared sheet. Drizzle with olive oil and toss to coat. Broil for 5-8 minutes, stirring once or twice, until the corn has deep, charred spots. Watch closely to avoid burning. Set aside to cool slightly. This step is crucial for authentic elote flavor but can be skipped if short on time—just use all raw corn.
Reduce oven temperature to 375°F (190°C) for baking the casserole.

Step 2: Sauté the Aromatics

While corn broils, heat 1 tbsp oil or butter in a skillet over medium heat. Sauté the diced red onion and poblano pepper for 5-6 minutes until softened.
Add the minced garlic and the remaining 1 cup of raw corn kernels. Cook for 2-3 more minutes until fragrant. Stir in the can of diced green chiles. Remove from heat.

Step 3: Make the Creamy Street Corn Sauce

In a very large mixing bowl, combine the mayonnaise, Mexican crema (or sour cream), chopped cilantro, 1 teaspoon of the chili powder, cumin, lime zest, and lime juice. Whisk until smooth.
To this bowl, add the shredded chicken, the charred corn (and any juices), and the sautéed vegetable mixture from the skillet. Stir until everything is thoroughly and evenly coated.
Fold in 1 cup of the shredded Monterey Jack cheese and ½ cup of the Cotija cheese. Season the entire mixture generously with salt and black pepper. Taste and adjust—it should be boldly flavored.

Step 4: Assemble and Top

Lightly grease a 9×13 inch baking dish. Pour the creamy chicken and corn mixture into the dish, spreading it into an even layer.
Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
In a small bowl, toss the crushed tortilla chips with the 1 tablespoon of melted butter and the remaining 1 teaspoon of chili powder. Sprinkle the buttered chips evenly over the cheese layer, followed by the remaining ½ cup of Cotija cheese.
Lightly dust the top with a pinch of smoked paprika for color.

Step 5: Bake Until Golden and Bubbly

Bake, uncovered, in the preheated 375°F (190°C) oven for 30-35 minutes, until the casserole is bubbling vigorously around the edges and the top is golden brown.
If the topping is browning too quickly, you can tent it loosely with foil for the last 10 minutes.

Step 6: Garnish and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes. This allows it to set slightly for cleaner serving.
Garnish liberally with additional chopped cilantro, crumbled Cotija, sliced radishes, and diced avocado.
Serve hot, directly from the dish, with lime wedges and hot sauce on the side for everyone to customize their plate.

Chef’s Notes & Tips for Success

Corn Choices: Fresh corn cut from 4-5 ears is ideal for charring. Frozen fire-roasted corn is an excellent shortcut. Canned corn (well-drained) works in a pinch but has a softer texture.
Spice Control: Poblano peppers are mild. For more heat, add a minced jalapeño with the onions or use Pepper Jack cheese. For no heat, use green bell pepper and mild green chiles.
The Creamy Base: The combo of mayo and crema/sour cream is non-negotiable for the right richness and tang. For a lighter version, you can use Greek yogurt, but expect a tangier result.
Make-Ahead & Storage: Assemble the casserole (through Step 4) up to 24 hours in advance. Cover and refrigerate. Add 5-10 minutes to the bake time if going straight from fridge to oven. Leftovers reheat beautifully in the oven or air fryer to maintain topping crispness.
Serving Ideas: This is a complete meal on its own. For a larger spread, serve with a simple green salad dressed with lime vinaigrette, black beans, or grilled zucchini.

Nutrition Information (Per Serving, 1/8 of casserole)

Calories: ~520
Total Fat: 35g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 780mg
Total Carbohydrates: 28g
Dietary Fiber: 4g
Total Sugars: 7g
Protein: 28g

Note: Nutritional values are estimates calculated using standardized databases and will vary based on specific ingredient choices (e.g., type of cheese, use of low-fat dairy, specific chip brands). Using rotisserie chicken may increase sodium. This is a rich, satisfying dish high in protein and calcium.

The Final Verdict: A Casserole That Throws a Flavor Fiesta

Street Corn Chicken Casserole is not your average, sleepy casserole. It’s a vibrant, textural celebration that confidently brings the bold, fun flavors of a street food festival to your dining table. It masterfully balances richness, acidity, heat, and crunch in every single bite. The charred sweetness of the corn, the creamy, tangy sauce, the tender chicken, and the double-cheesy, crunchy topping create a symphony of comfort with a distinct Mexican soul.