What is Street Corn Chicken Casserole made of?

Street Corn Chicken Casserole is made with shredded chicken, sweet corn, cream cheese, sour cream, mayonnaise, Monterey Jack cheese, cotija cheese, chili powder, garlic powder, cumin, lime juice, and a crunchy tortilla chip topping. It’s baked until hot and golden.

Can I make Street Corn Chicken Casserole with rice?

Yes, you can add 1 to 2 cups of cooked rice to the casserole mixture before baking to make it more filling. Mexican rice or cilantro-lime rice works especially well.

What makes this Street Corn Chicken Casserole authentic?

This casserole captures authentic Mexican street corn flavors with ingredients like cotija cheese, lime juice, chili powder, and corn. The creamy base and crunchy topping stay true to the traditional elote-inspired profile.

Is there an easy version of Street Corn Chicken Casserole?

Absolutely! Use rotisserie chicken, canned corn, and pre-shredded cheese to save time. This easy Street Corn Chicken Casserole recipe comes together in just 45 minutes and requires minimal prep.

What is the Street Corn Chicken Casserole recipe from Lili Cooks?

Lili Cooks’ version of Street Corn Chicken Casserole features shredded chicken, corn, cotija, cream cheese, and seasonings baked together for a rich and cheesy casserole. It became popular on social media for its simplicity and big flavor.

Street Corn Chicken Casserole – Creamy Dinner Recipe

Name: Street Corn Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked, shredded chicken (rotisserie preferred); 4 cups corn kernels (fresh, frozen, or canned); 8 oz cream cheese, softened; 1 cup sour cream; 1/2 cup mayonnaise; 1 cup shredded Monterey Jack cheese (or Mexican blend); 1/2 cup crumbled cotija cheese (or feta); 1/4 cup chopped fresh cilantro; 2 tablespoons chili powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; Juice of 1 lime; Salt and black pepper, to taste; 1 cup crushed tortilla chips; 1/2 cup shredded Monterey Jack cheese (for topping); Optional: extra chopped cilantro, lime wedges, hot sauce

Description

Street Corn Chicken Casserole is a creamy, cheesy, Mexican-inspired bake loaded with tender shredded chicken, sweet corn, bold spices, and topped with crunchy tortilla chips and cotija cheese. Ready in 45 minutes, it’s perfect for busy weeknights or festive gatherings.

Ingredients

Scale

2 cups cooked, shredded chicken (rotisserie preferred)
4 cups corn kernels (fresh, frozen, or drained canned)
8 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded Monterey Jack cheese (or Mexican blend)
1/2 cup crumbled cotija cheese (or feta as substitute)
1/4 cup chopped fresh cilantro
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
Juice of 1 lime
Salt and black pepper, to taste
1 cup crushed tortilla chips
1/2 cup shredded Monterey Jack cheese (for topping)
Optional: extra chopped cilantro, lime wedges, hot sauce

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix the shredded chicken, corn, cream cheese, sour cream, mayonnaise, Monterey Jack cheese, half the cotija cheese, cilantro, chili powder, garlic powder, cumin, lime juice, salt, and pepper until fully combined.
Spread the mixture evenly in the prepared baking dish and smooth the top with a spatula.
Sprinkle the remaining cotija cheese over the surface of the casserole.
In a small bowl, combine the crushed tortilla chips with the remaining Monterey Jack cheese and spread over the top.
Bake uncovered for 25–30 minutes, or until bubbly and golden brown.
Let cool slightly, then garnish with additional cilantro, lime wedges, or hot sauce if desired. Serve warm.

Notes

Use rotisserie chicken for quick prep and added flavor.
Drain canned corn or thaw and pat dry frozen corn to avoid excess moisture.
Add jalapeños or hot sauce for a spicy kick.
Swap cotija with feta if unavailable.
Prep ahead and refrigerate unbaked for up to 24 hours.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 460
Sugar: 3g
Sodium: 690mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 25g
Cholesterol: 95mg