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Top-down view of Street Corn Chicken Casserole showing melted mozzarella, monterey jack, and golden corn kernels with a lime wedge.

Street Corn Chicken Casserole: The Ultimate Cheesy Elote Bake

This Street Corn Chicken Casserole combines shredded chicken and sweet corn in a creamy white sauce, topped with bubbly mozzarella and monterey jack. Topped with cotija, cilantro, and smoked paprika for the perfect Mexican-inspired weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast shredded and cooked (680g)
  • 3 cups sweet yellow corn kernels fresh, canned, or frozen (525g)
  • 1/2 cup sour cream (120ml)
  • 1/4 cup mayonnaise (60ml)
  • 1/2 cup heavy cream (120ml)
  • 1 tsp smoked paprika (2g)
  • 1/2 tsp garlic powder (1g)
  • 1/2 tsp cumin (1g)
  • 1 cup mozzarella cheese shredded (113g)
  • 1 cup monterey jack cheese shredded (113g)
  • 1/4 cup cotija cheese crumbled (30g)
  • 1/4 cup fresh cilantro chopped
  • 1 whole lime cut into wedges

Equipment

  • 1 9x13 inch rectangular ceramic baking dish
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). In a large bowl, mix shredded chicken and corn kernels until evenly combined.
  2. Whisk together sour cream, mayo, heavy cream, garlic powder, and cumin until smooth and glossy.
  3. Transfer chicken mixture to a ceramic baking dish. Pour sauce over and fold to coat. Top with mozzarella and monterey jack.
  4. Bake for 25-30 minutes until bubbling. Broil for 2-3 minutes until the cheese shows golden-brown toasted spots.
  5. Dust with smoked paprika while hot. Sprinkle with cilantro and cotija. Serve with fresh lime wedges.

Notes

Use a rotisserie chicken to save 20 minutes of prep time.
For an extra kick, add diced jalapeños to the chicken mixture.