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Street Corn Chicken Casserole

Street corn chicken casserole with roasted corn and shredded chicken baked in a creamy, smoky elote-style sauce. Lime and melted cheddar create a golden, bubbly top with a bright cilantro finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and corn base
  • 3 cup shredded cooked chicken
  • 4 cup corn kernels, fresh or frozen
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded cotija or feta cheese
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 2 tbsp lime juice
  • 0.5 cup shredded cheddar cheese, for topping
  • 2 tbsp chopped cilantro, for garnish

Equipment

  • 1 sheet pan

Method
 

Roast and season
  1. Preheat the oven to 375°F and set a sheet pan aside for warming the casserole dish later.
  2. Roast the corn in a hot skillet or oven until lightly charred, about 8 to 12 minutes, until you see golden brown spots.
Assemble the casserole
  1. Mix the shredded chicken, roasted corn, mayonnaise, sour cream, cotija, chili powder, smoked paprika, and lime juice in a large bowl until evenly coated and glossy.
  2. Spread the mixture into a greased baking dish and top with shredded cheddar, creating an even layer that covers the surface.
Bake and finish
  1. Bake for 20 to 25 minutes at 375°F until bubbly around the edges and golden on top with melted cheese at the center.
  2. Garnish with cilantro before serving to add a fresh green finish right before eating.

Notes

Char the corn well for the most authentic smoky street-corn flavor. For best texture, serve immediately after baking; refrigerate leftovers in a covered container for up to 3 days and reheat at 350°F until warmed through. Freezing is not recommended due to the dairy in the sauce. Dietary swap: use Greek yogurt in place of half the sour cream for a lighter, still creamy bake.