Quick Look at Mexican Street Corn
Chicken Casserole
- Ready In: 35 minutes
- Serves: 8
- Main Ingredients: Shredded chicken, cooked rice, canned corn, cream cheese, mayonnaise and spices.
- Dietary Info: Gluten-free and dairy-free friendly.
- Why You’ll Love It: Because so many of you loved our street corn chicken salad and our slow cooker street corn dip, we decided to make the complete meal version all in one casserole dish. It’s quick, it’s balanced, and it has all of your favorite Mexican street corn flavors.
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Why You’ll Love This
Street Corn Casserole With Chicken
- ☝️ One Dish: Everything gets mixed and baked in one casserole dish making clean up a breeze.
- 🌽 Classic Elote Flavors: We looked to our classic Mexican Street Corn Salad and Easy Mexican Street Corn to inform the flavors in this casserole and after a few adjustments and additions, we nailed it!
- ✅ Make It Easy: We’re using a handful of pantry staples like microwavable rice packets, canned corn, and shredded chicken and classic seasonings to make this a dump and bake recipe that you can turn to when you’re short on time but want all the flavor.
Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken: We used rotisserie chicken to speed this up, but follow our instructions on how to make shredded chicken three ways if you’re starting from scratch.
- Corn: Creamed corn is the secret ingredient that adds that classic casserole creaminess with a hit of sweet corn flavor. Feel free to swap regular canned corn for grilled sweet corn that has been cut off the cobb.
- Cooked Rice: Figuring out how to make street corn chicken casserole with rice was super important to me in order to make this casserole a complete meal. We used microwaveable rice pouches, but feel free to make some instant pot rice.
- Fresh Lime Juice: Fresh lime zest and juice adds a hit of fresh citrus in each bite!
- Cheeses: We used FOUR cheese varieties to make this one as creamy and flavor packed as possible – cojita, feta, mozzarella, and cream cheese. Swap with dairy-free varieties to make this dairy-free.
How To Make Street Corn Chicken Casserole
Step 1 – Add all of the ingredients to a 9×13 casserole dish except for the mozzarella cheese, tortilla chips, and fresh lime juice.
Step 2 – Stir to combine, cover with foil, and bake for 20-22 minutes.
Room Temp Cream Cheese
Do yourself a favor and let your cream cheese sit out on the counter for about an hour before assembly so that it easily mixes in with all of the ingredients . Don’t have time? Cut your cream cheese into small cubes so that they’re easier to mix in.
Step 3 – Remove from oven, sprinkle on mozzarella cheese, and place back in the oven for 5 minutes.
Step 4 – Top with fresh cilantro, an extra sprinkle of cojita cheese, and lime wedges.
What We Learned Testing
Chicken Street Corn Casserole
- 📋 Meal Prep – The hardest part of this recipe is simply gathering the ingredients, so if you have time, gather the ingredients ahead of time to make this a quick dump and bake recipe.
- 🍋🟩 Toppings – To get the full delicious effect of this recipe, top with crushed tortilla chips, some chopped cilantro, and a squeeze of fresh lime. It’s a must for the full flavor and texture effect.
- 🥄 Room Temp Cream Cheese – Cream cheese directly from the fridge can be quite difficult to mix with the rest of the ingredients, so let it sit out for a bit for easier mixing.
What To Serve With Street Corn Chicken Casserole
Easy sides of seasoned black beans or cilantro lime rice would pair perfectly with this easy street corn chicken casserole. And if you love rolling with a theme, serve some homemade Micheladas complete with a tajin rim or make a pitcher of our skinny margaritas.
Street Corn Chicken Casserole FAQs
Follow our poached chicken recipe and you’ll be left with tender shredded chicken. And learn three different ways to shred chicken breast.
Yes! Follow instructions 1 and 2, cover, and store in the refrigerator for 24 hours. Remove from refrigerator and let it come to room temperature before baking or add 5-10 minutes to the bake time to ensure it warms through.
Yes! Follow steps 1 and 2, cover, and store in the freezer for one month. Let it thaw in the fridge overnight and add 5-10 minutes to the cook time to allow the casserole to warm through.
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Equipment
Ingredients
- 3½ cups corn kernels, grilled sweet corn or frozen corn
- 3 cups cooked, shredded chicken
- 2 cups cooked rice
- 14.75 ounces cream style corn
- 4 ounces plain cream cheese, softened
- ¾ cup mayo
- ½ cup feta cheese
- ½ cup cotija cheese, crumbled
- ½ cup red onion, diced
- ⅓ cup fresh cilantro, chopped (plus, more for serving)
- ¼ cup fresh lime juice
- zest of 1 lime
- 1 tablespoon garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup mozzarella cheese, shredded
Serving Suggestions:
- crushed tortilla chips
- lime wedges
Instructions
- Prep: Preheat the oven to 350℉.
- Combine: In a 9×13 baking pan, add 3½ cups corn kernels, 3 cups cooked, shredded chicken, 2 cups cooked rice, 14.75 ounces cream style corn, 4 ounces plain cream cheese, ¾ cup mayo, ½ cup feta cheese, ½ cup cotija cheese, diced onion, ⅓ cup fresh cilantro, ¼ cup fresh lime juice, zest of 1 lime, 1 tablespoon garlic, 1½ teaspoons chili powder, ½ teaspoon paprika, ½ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Mix to fully combine.
- Bake: Cover with aluminum foil and bake in the oven for 20-22 minutes. Uncover and spread the shredded mozzarella cheese on top. Return to the oven, uncovered, for 5 minutes or until the cheese has melted.
- Serve: Enjoy with crushed tortilla chips on top, extra cilantro, and some lime wedges for that fresh squeeze of lime juice!
Notes
- Dairy-Free: use dairy-free alternatives for the feta cheese, cotija cheese, and mozzarella cheese.
- Rice: feel free to make your own stove top rice or simply warm up some instant rice packets to add in the casserole.
- Chicken: highly recommend using a rotisserie chicken to keep it easy or make some stove top poached chicken to use.
- Storage: keep leftovers in an airtight container in the fridge for 3-4 days.
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