Cheesy Mexican Street Corn Chicken Casserole
A comforting and easy casserole combining shredded chicken, sweet corn, tangy crema, smoky spices, and melty cheese for a delicious Mexican street corn-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 ½ cups corn kernels (fresh or frozen)
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled Cotija cheese (for topping)
- ½ cup Mexican crema or sour cream
- ¼ cup mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 small jalapeño, finely chopped (optional)
- 2 sliced green onions (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- If using leftover cooked chicken or rotisserie chicken, shred it into bite-sized pieces (about 3 cups).
- In a large mixing bowl, combine Mexican crema (or sour cream), mayonnaise, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until smooth and well blended.
- Fold in the corn kernels, shredded Monterey Jack cheese, and chopped jalapeño (if using).
- Add the shredded chicken to the mixture and gently stir until everything is evenly coated.
- Spread the mixture evenly in the greased baking dish and smooth the top with a spatula.
- Sprinkle the crumbled Cotija cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until edges are bubbling and the top is slightly browned.
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped cilantro and sliced green onions before serving.
Notes
If the top isn’t browning enough, broil for 1-2 minutes watching closely to avoid burning. Use pre-cooked chicken to keep it tender and juicy. Drain frozen or canned corn well to avoid watery casserole. Adjust chili powder and jalapeño to taste for desired spice level. Can be prepared ahead and refrigerated for up to 24 hours before baking; add a few extra minutes to baking time if chilled. Freezer-friendly before baking for up to 2 months.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 28
Keywords: Mexican street corn, chicken casserole, cheesy casserole, easy dinner, weeknight meal, comfort food, Mexican cuisine