This Street Corn Chicken Casserole is a comforting, flavorful dish that brings the bold, vibrant taste of Mexican-style street corn into a rich, creamy baked casserole. It combines tender shredded chicken with sweet corn kernels, a luscious seasoned creamy base, and a mix of melty cheeses that create deep layers of flavor. As it bakes, the top develops a golden, bubbling crust that makes each serving inviting and satisfying. This is a perfect dish for family dinners, potlucks, or casual gatherings when you want something both hearty and bright.
Servings: 6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
- 3 cups cooked shredded chicken – use leftover roast chicken or poach chicken breasts and shred them finely.
- 3 cups corn kernels – fresh, frozen (and thawed), or canned (fully drained).
- 1 cup sour cream – this provides tang and creaminess to the casserole base.
- 1 cup shredded mozzarella – a mild, stretchy melting cheese that gives a smooth texture.
- 1 cup shredded Monterey Jack or pepper jack – Monterey Jack offers a subtle flavor, while pepper jack adds a gentle hint of spice.
- 1/2 cup mayonnaise – adds richness and helps bind the base together.
- 1/2 cup grated Parmesan cheese – sharp and salty, this cheese deepens the savory profile.
- 1 can (10 oz) diced green chiles – these add a mild, peppery complexity that complements the sweet corn.
- 1 tablespoon lime juice – the acidity brightens the creamy sauce and balances richness.
- 1 teaspoon chili powder – for warm, smoky depth.
- 1 teaspoon garlic powder – enhances the savory notes.
- 1/2 teaspoon smoked paprika – for a subtle roasted flavor and color.
- Salt and freshly ground black pepper to taste – essential for seasoning.
- Fresh cilantro for garnish – its fresh herbaceous notes elevate the finished casserole.
Instructions
1. Prepare Your Oven and Dish
Begin by positioning your oven rack in the center of the oven and preheating it to 190 °C (375 °F). While the oven warms, take a good-sized casserole dish (about 9×13 inches or equivalent) and lightly grease it with a thin coating of oil or non-stick spray. This prevents sticking and ensures easy serving later.
2. Mix the Creamy Base
In a large mixing bowl, combine the sour cream and mayonnaise. Use a sturdy spoon or flexible spatula to stir them together until they form a smooth, uniform mixture. The mayonnaise adds richness while the sour cream brings creaminess and a slight tang that balances the sweet corn. Stir in the grated Parmesan cheese at this stage so its salty, nutty flavor can melt evenly into the creamy base.
3. Add Corn and Chiles
Next, add the corn kernels to the cream mixture. If you’re using canned corn, make sure you’ve drained any excess liquid so the casserole doesn’t become watery during baking. Sprinkle in the diced green chiles, distributing them evenly. The mild heat and vegetal notes from the chiles will contrast beautifully with the sweet corn and rich dairy base.
4. Build Flavor with Seasonings
Sprinkle in the chili powder, garlic powder, and smoked paprika. These spices bring warmth, a hint of smokiness, and deep savory character. Add a tablespoon of fresh lime juice, which infuses a citrus brightness that cuts through the richness. Stir everything gently but thoroughly, making sure every kernel and shred of chicken is coated in the seasoned creamy sauce.
5. Incorporate the Shredded Chicken
Fold in the shredded chicken a handful at a time. Use a gentle motion so the corn and creamy sauce don’t splash out of the bowl. Continue until all the chicken is mixed in, and you have a cohesive, richly tinted mixture with flecks of spice and green chiles distributed throughout.
6. Add the Melting Cheeses
Toss in the shredded mozzarella and Monterey Jack (or pepper jack). These cheeses are essential for gooey texture and luscious melt. Stir them in just until they begin to distribute; you want the cheese woven through the casserole so it melts into every bite rather than sitting only on top.
7. Season to Taste
Pause and season with salt and freshly ground black pepper. Taste a small spoonful of the mixture (minus raw dairy) — this is your chance to adjust seasoning before baking. You’re looking for a good balance of salt, spice, and acidity.
8. Transfer to Casserole Dish
Spoon the richly blended mixture into your prepared casserole dish. Use the back of a spoon or spatula to spread it evenly, filling every corner and smoothing the top. A level surface ensures even baking.
9. Bake Until Bubbling and Golden
Place the casserole in your preheated oven and bake uncovered for 25 to 30 minutes. While baking, the edges will begin to bubble and emit a fragrant aroma of sweet corn, melted cheese, and spice. The top should develop a light golden color, indicating the cheeses have fully melted and the surface has begun to set.
10. Garnish and Serve
Remove the casserole from the oven and let it sit for a few minutes. This allows the dish to settle, making it easier to serve. Just before serving, scatter fresh cilantro leaves over the top. The bright green herb adds freshness and a pop of color that complements the rich, creamy interior.