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A rectangular white ceramic baking dish filled with a layered Street Corn Chicken Casserole featuring shredded chicken and bright corn.

Street Corn Chicken Casserole: The Easiest Cheesy Weeknight Dinner

This Street Corn Chicken Casserole combines juicy shredded chicken and sweet yellow corn in a creamy spiced sauce, topped with bubbly mozzarella, toasted cheddar, and salty cotija cheese for the ultimate Elote-style comfort food dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups shredded rotisserie chicken approx. 600g
  • 3 cups sweet yellow corn kernels fresh, frozen, or canned
  • 1 cup sour cream 240ml
  • 1/2 cup mayonnaise 120ml
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 cup shredded mozzarella cheese 115g
  • 1 cup shredded sharp cheddar cheese 115g
  • 1/2 cup crumbled cotija cheese 60g
  • 1/4 cup fresh cilantro finely chopped
  • 1/2 tsp chili powder for dusting

Equipment

  • 1 9x13 inch baking dish Ceramic or glass works best.
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine shredded chicken and corn kernels.
  3. In a small bowl, whisk together sour cream, mayo, lime juice, garlic powder, and cumin. Pour over chicken and corn and toss to coat.
  4. Transfer mixture to the baking dish and top with mozzarella and cheddar cheese.
  5. Bake for 20-25 minutes until bubbly. Broil for 2-3 minutes at the end for a golden brown crust.
  6. Top with crumbled cotija, chili powder, and fresh cilantro. Serve with lime wedges.

Notes

Use rotisserie chicken for the best flavor profile.
Broil at the very end to get that signature toasted cheese look.