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High-angle shot of Street Corn Chicken Casserole showing the golden brown cheese and fresh garnishes.

Street Corn Chicken Casserole: The Ultimate Cheesy Weeknight Dinner

This Street Corn Chicken Casserole features shredded chicken in a creamy sauce, topped with bubbling mozzarella, charred corn, cotija, and chili powder. A perfect 30-minute weeknight dinner inspired by Mexican street corn flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 4 cups shredded rotisserie chicken approx. 500g
  • 2 cups sweet yellow corn kernels 300g, divided
  • 8 oz cream cheese 225g, softened
  • 1/2 cup sour cream 120ml
  • 1/4 cup mayonnaise 60ml
  • 2 cups mozzarella cheese 225g, shredded
  • 1/2 cup cotija cheese 60g, crumbled
  • 1 tbsp chili powder
  • 1/4 cup fresh cilantro finely chopped

Equipment

  • 1 White ceramic baking dish 9x13 inch
  • 1 Cast Iron Skillet For charring corn

Method
 

Preparation
  1. In a large bowl, whisk together cream cheese, sour cream, and mayo. Fold in chicken and 1.5 cups of corn.
  2. Sauté the remaining corn in a hot skillet with a bit of oil until blistered and charred.
  3. Spread the chicken mixture into a ceramic dish. Top with mozzarella cheese.
  4. Bake at 375°F (190°C) for 20-25 minutes until bubbling and golden-brown.
  5. Top with charred corn, cotija, chili powder, and cilantro before serving.

Notes

Ensure corn is dry before charring to get the best visual results.
Use room temperature cream cheese for a smooth sauce.