Name: Street Corn Chicken Casserole
Prep time: 10 min
Cook time: PT-488372H56M51S
Total time: PT-488372H56M51S
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked, shredded chicken; 4 cups corn kernels (fresh, canned, or frozen and thawed); 8 ounces cream cheese, softened; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded Mexican blend cheese; 1/4 cup chopped cilantro (optional, for garnish); Fresh lime wedges (optional, for serving)

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Street Corn Chicken Casserole is one of those dishes I turn to when I want something hearty, creamy, and packed with bold, satisfying flavor. Inspired by the classic flavors of Mexican street corn, this casserole combines tender shredded chicken, sweet corn, and rich cream cheese in a dish that’s perfect for busy weeknights or feeding a hungry crowd. It’s cheesy, zesty, and always a hit at the table.

Why You’ll Love This Recipe

I love how this casserole takes familiar ingredients and transforms them into something irresistibly creamy and full of flavor. It’s incredibly easy to throw together—especially if I’ve got leftover chicken—and it bakes up bubbly and golden every time. Whether I’m serving it for a family dinner, meal prepping for the week, or bringing it to a potluck, this recipe never fails to impress. Bonus: it reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked, shredded chicken
4 cups corn kernels (fresh, canned, or frozen and thawed)
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Mexican blend cheese
1/4 cup chopped cilantro (optional, for garnish)
Fresh lime wedges (optional, for serving)

Directions

Preheat the Oven
I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Mix the Base
In a large bowl, I combine the softened cream cheese, mayonnaise, sour cream, and all the spices until smooth and well blended.
Add the Chicken and Corn
I fold in the shredded chicken, corn kernels, and 1 cup of the shredded cheese, stirring until everything is fully coated.
Transfer to Baking Dish
I spread the mixture evenly in the prepared baking dish and top it with the remaining 1/2 cup of shredded cheese.
Bake to Perfection
I bake the casserole for 25–30 minutes, until the cheese is melted and bubbly, and the edges are golden.
Garnish and Serve
Once out of the oven, I sprinkle with chopped cilantro and serve with lime wedges if I have them for a bright, zesty finish.

Servings and timing

This casserole serves about 6 to 8 people. It takes around 10 minutes to prep and 25–30 minutes to bake, making the total time roughly 35–40 minutes from start to finish.

Variations

Spice it up: I add diced jalapeños or a few dashes of hot sauce if I want more heat.
Add texture: Crushed tortilla chips or a sprinkle of cotija cheese on top before baking adds a nice crunch.
Use different cheese: I’ve swapped in pepper jack or cheddar for a different flavor twist.
Make it meatless: I replace the chicken with black beans for a vegetarian version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the microwave or cover the whole dish with foil and reheat in a 350°F oven until hot. If the casserole seems too thick after chilling, I stir in a splash of milk or cream before reheating to restore its creaminess.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the entire dish ahead, cover it tightly, and refrigerate it until I’m ready to bake. I just add 5–10 extra minutes to the bake time if it’s going straight from the fridge.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken makes this recipe even faster and adds great flavor.

What type of corn is best?

I’ve used fresh, frozen, and canned corn—they all work well. Just make sure to drain canned corn and thaw frozen corn first.

Can I freeze this casserole?

Yes, I let it cool completely, then wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

What can I serve this with?

I like serving it with a simple green salad, tortilla chips on the side, or even as a filling for tacos or burritos.

Conclusion

Street Corn Chicken Casserole brings everything I love about comfort food and bold flavor into one easy, satisfying dish. It’s creamy, cheesy, and has just the right amount of kick—perfect for sharing or enjoying as leftovers. Whether it’s a cozy dinner or a potluck hit, this casserole always delivers that irresistible street corn magic.