Easy Street Corn Chicken Casserole: A Bold and Creamy Weeknight Win.

Mexican street corn, or elote, is one of those perfect flavor combinations that sticks with you. The charred sweetness of the corn, the tang of lime, the creamy depth of mayo or crema, and that unmistakable kick of chili lime seasoning create a profile that is hard to beat. While elote is traditionally eaten on the cob, transforming those flavors into a hearty, protein-packed casserole turns a street-side snack into a reliable, crowd-pleasing dinner.¹

This Street Corn Chicken Casserole is designed for the busy home cook who wants maximum flavor with minimal dish-washing. It takes the smoky, zesty elements of a summer barbecue and bakes them into a comforting, bubbling dish that is filling enough for a hungry family. By using rotisserie chicken and a few pantry staples, you can have this on the table in about thirty minutes, making it a modern classic for your weekly rotation.²

Ingredients for the Casserole

The secret to this dish is ensuring the “sauce” is thick enough to coat the chicken and corn without becoming watery in the oven.

Cooked Chicken: 3 to 4 cups, shredded or cubed. A rotisserie chicken is the ultimate shortcut here.
Corn: 2 cans (15 oz each) of whole kernel corn, drained. You can also use frozen corn or even fire-roasted canned corn for extra smokiness.³
Cream Cheese: 4 ounces, softened. This provides the “velvet” texture of the sauce.
Sour Cream or Mexican Crema: 1/2 cup.⁴
Mayonnaise: 1/4 cup. This is essential for that authentic street corn tang.
Green Chiles: 1 small can (4 oz), diced. These add flavor rather than heat.
Shredded Cheese: 2 cups. A blend of Monterey Jack and sharp cheddar melts beautifully.
Cotija Cheese: 1/2 cup, crumbled.⁵ This salty, dry cheese is the hallmark of street corn.
Chili Lime Seasoning: 1 tablespoon (such as Tajín).
Garlic Powder: 1 teaspoon.⁶
Fresh Cilantro: 1/4 cup, chopped.
Lime: 1 whole, cut into wedges for serving.

Step-by-Step Instructions

Preparation and Mixing

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick spray or a little butter.

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, chili lime seasoning, and garlic powder. Stir until the mixture is smooth and combined. If the cream cheese is still a bit firm, a quick 20 seconds in the microwave will help it blend smoothly with the other liquids.

Folding in the Protein and Veggies

Add the shredded chicken, drained corn, and diced green chiles to the creamy base. Fold in half of the shredded Monterey Jack/cheddar blend and half of the chopped cilantro. Stir everything together until the chicken and corn are thoroughly coated in the spiced cream sauce.

Assembly and Topping

Transfer the mixture to your prepared baking dish, spreading it into an even layer. Sprinkle the remaining cup of shredded cheese over the top, followed by the crumbled cotija cheese. The cotija won’t melt like the Monterey Jack; instead, it will get slightly toasted and provide a nice salty punch.

The Bake

Place the dish in the oven and bake for 20 to 25 minutes. You are looking for the edges to be bubbling and the cheese on top to be melted and starting to turn golden brown. For a truly authentic “charred” corn look, you can pop the broiler on for the last 2 minutes of cooking—just stay close to the oven to make sure it doesn’t burn.

Finishing

Remove the casserole from the oven and let it sit for 5 minutes. This allows the sauce to set so it isn’t too runny when served. Garnish with the remaining fresh cilantro and an extra sprinkle of chili lime seasoning.

Flavor and Texture Notes

This casserole is a study in savory balance. The base is incredibly rich and creamy, while the corn provides little “pops” of sweetness throughout. The chili lime seasoning is the real hero here, providing a zesty, bright acidity that prevents the heavy cheeses from feeling too weighted down.

The texture is soft and comforting, similar to a hot dip but with enough substance from the chicken to feel like a proper meal. The cotija cheese on top stays slightly firm, offering a nice textural contrast to the gooey, melted Monterey Jack beneath it.

Tips and Variations

Add a Crunch: Top the casserole with crushed corn chips or Ritz crackers mixed with a little melted butter before baking for a crunchy lid.
The Heat Level: If you prefer a spicier dish, add a finely diced fresh jalapeño or a teaspoon of red pepper flakes to the creamy mixture.
Vegetarian Option: Swap the chicken for two cans of black beans (rinsed and drained) and an extra bag of frozen corn.
The Rice Base: If you want to stretch the meal further, stir in 2 cups of cooked white or brown rice before baking. You may need to add an extra 1/4 cup of sour cream to keep it moist.

Storage and Make-Ahead

Refrigerating: This casserole stores exceptionally well. Keep leftovers in an airtight container for up to 3 days. The flavors actually deepen as it sits.
Make-Ahead: You can assemble the entire dish (minus the final cotija garnish) up to 24 hours in advance. Keep it covered in the fridge and add about 5–10 minutes to the bake time if you are starting from a cold dish.
Freezing: I don’t recommend freezing this dish once baked, as the mayonnaise and sour cream can separate and become oily upon thawing.

Serving Suggestions

While this is a complete meal on its own, it works beautifully with a few simple accompaniments.

Warm Tortillas: Serve a scoop of the casserole inside a warm flour or corn tortilla to eat it taco-style.
Avocado: Fresh slices of avocado or a scoop of guacamole on top provide a cool, buttery finish to the spiced chicken.
Lime Wedges: Never skip the fresh lime squeeze at the end. It cuts through the creaminess and wakes up all the spices.

FAQ

Can I use fresh corn off the cob?

Absolutely. If you have fresh corn, it’s even better. Briefly sauté the kernels in a pan with a little butter until they have some charred spots before adding them to the mixture for the best flavor.

What is a good substitute for Cotija?

If you can’t find cotija, a dry Feta cheese is the closest substitute in terms of saltiness and texture. Alternatively, a finely grated Parmesan can work in a pinch.

Is this dish very spicy?

As written, it is very mild. The green chiles and Tajín provide flavor and a tiny bit of zing rather than true heat. It is generally very kid-friendly.

Conclusion

The Street Corn Chicken Casserole takes the vibrant, addictive flavors of Mexican elote and translates them into a format that works for a busy Tuesday night. It is proof that you don’t need a long list of fresh ingredients or hours in the kitchen to create something that tastes complex and satisfying. Whether you’re a fan of traditional street corn or just looking for a new way to use a rotisserie chicken, this dish is a reliable, flavorful addition to your recipe book.