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Street Corn Chicken Casserole layers juicy chicken and sweet corn with a creamy, cheesy sauce and a crunchy chip topping. It is my favorite dish to prep for busy weeknights or easy potlucks since it feeds a crowd and always disappears quickly.
The first time I made this for a backyard game night, friends were scraping the pan for more. Now it is my go-to for casual weekends when I want something effortless but a bit special.
Ingredients
- Cooked shredded chicken: works best when rotisserie for both convenience and savory flavor
- Corn kernels: bring sweetness and texture use fresh when in season or frozen for best quality over canned
- Cream cheese: adds creaminess make sure it is softened for easy mixing
- Sour cream: gives tangy richness pick full fat for best results
- Mayonnaise: is key for moisture and helps meld flavors together
- Shredded Monterey Jack cheese: melts smoothly try a Mexican blend for extra depth
- Cotija cheese: offers salty bite substitute with feta if unavailable for a similar effect
- Fresh cilantro: adds brightness choose bright green bunches with no wilting
- Chili powder: gives depth and a gentle heat look for a vibrant reddish color
- Garlic powder: enhances savory notes avoid caked or dull looking powder
- Ground cumin: supplies earthy warmth freshly opened jars are most potent
- Juice of fresh lime: adds acidity and freshness avoid bottled for best flavor
- Salt and black pepper: bring everything together taste and adjust to preference
- Crushed tortilla chips for topping: bring crunch use thicker style chips if you can
- Extra Monterey Jack cheese: makes the casserole golden and bubbly on top
Step-by-Step Instructions
- Prep the Oven and Dish:
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a nine by thirteen inch baking dish to prevent sticking and make cleanup simple.
- Mix the Base:
- Combine cooked shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, one cup of Monterey Jack cheese, half the cotija cheese, fresh cilantro, chili powder, garlic powder, ground cumin, juice of one lime, and season with salt and black pepper. Stir slowly and completely so the mixture becomes creamy and uniform. Take a moment to scrape the sides of the bowl because the softened cream cheese tends to cling.
- Layer and Cheese:
- Evenly spread the chicken and corn mixture into your prepared baking dish. Sprinkle the rest of the cotija cheese evenly over the surface for salty bites in every forkful.
- Top with Crunch:
- In a small bowl, combine crushed tortilla chips and the remaining Monterey Jack cheese. You want every chip coated so it becomes extra crunchy in the oven. Scatter this mixture evenly over the casserole.
- Bake:
- Place the pan uncovered in the preheated oven. Bake for twenty five to thirty minutes. Watch for bubbling edges and a golden brown chip topping. If you like it extra crunchy, let it go the full thirty minutes.
- Garnish and Serve:
- Cool the casserole for about five minutes to let it set. Scatter with extra cilantro and a few lime wedges on the side. Offer hot sauce for those who want a little kick. Serve warm from the baking dish.
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Street corn flavor always reminds me of summer fairs and lazy evenings outdoors. Cotija cheese in particular is my favorite element because it turns simple chicken and corn into something craveable and truly special.
Storage Tips
This casserole keeps in the fridge for up to four days tightly covered. For freezing, portion into single servings for easy reheating. Always reheat until bubbling and hot for the best texture.
Ingredient Substitutions
No cotija cheese Use crumbled feta or even grated Parmesan for the salty kick. For corn, frozen is ideal but you can use quality canned as long as it is well rinsed and drained. For the chicken swap in leftover turkey if you cooked a holiday bird.
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Serving Suggestions
A simple green salad with lime vinaigrette goes perfectly alongside. Offer slices of avocado or extra hot sauce for tableside customization. My kids love scooping it up with more tortilla chips for the ultimate crunch factor.
Cultural and Historical Context
Inspired by the flavors of Mexican street corn called elote this dish brings the spirit of outdoor food stands straight to your dinner table. The classic combination of creamy cheese lime and chili makes every bite irresistible.
Frequently Asked Questions
- → Can I use fresh or frozen corn?
Yes, both fresh and frozen corn work well. Just thaw frozen kernels and drain any excess moisture before mixing.
- → What’s a good substitute for cotija cheese?
Feta cheese is a great alternative for cotija, offering a similar salty, crumbly texture.
- → Is rotisserie chicken necessary?
Rotisserie chicken adds flavor and convenience, but any cooked, shredded chicken will work in this dish.
- → Can I make this casserole ahead?
Yes, assemble up to baking, cover, and refrigerate. Add the topping just before baking to maintain its crunch.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently for best results.
- → Can I make it spicier?
Increase the chili powder or add some diced jalapeños for extra heat. Serve with hot sauce if desired.