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This Street Corn Chicken Casserole wraps all the flavors of loaded Mexican street corn into a cozy, family-friendly bake. Creamy cheese and tangy lime come together with sweet corn and smoky spices for a dish that brightens up any dinner routine.
I love how it turns simple ingredients into something absolutely craveable with very little fuss. When I first tried this casserole, my kitchen filled with the best mix of fresh corn and gooey cheese aromas. My kids actually fight for second helpings whenever it hits the table. This is in regular rotation whenever sweet corn is at its peak.
Ingredients
- Cooked shredded chicken: It is best to use chicken that still has a little texture. Rotisserie chicken makes this even easier.
- Corn kernels: Fresh for peak sweetness or frozen for convenience and year-round flavor.
- Cream cheese: Adds irresistible creamy richness to bind everything together. Go for the block style for best consistency.
- Sour cream: Makes the casserole luxuriously smooth and adds a light tang. Whole milk sour cream delivers the richest flavor.
- Mayonnaise: Deepens the creamy texture and helps the casserole brown beautifully.
- Shredded mozzarella or Monterey Jack cheese: Melts smoothly and brings a mild, stretchy cheese layer. Monterey Jack gives a slightly sharper taste.
- Parmesan cheese: Salty and nutty for a big punch of savory flavor. Use fresh grated if possible.
- Chili powder: The smoky base that gives the dish classic street corn flair. Choose a variety with mild or medium heat based on your preference.
- Paprika: Adds gentle pepper warmth and rich color. Smoked paprika will add a deeper flavor.
- Garlic powder: A little background savoriness that ties in with the other spices.
- Salt and black pepper: Essential for seasoning and balancing the creamy elements. Taste and adjust before baking.
- Fresh cilantro: For pop and herby brightness. Choose bunches with crisp green leaves.
- Lime juice: This is what brings all the flavors together. Freshly squeezed really brightens the dish.
- Optional sliced jalapeños, hot sauce: For extra kick and customizable heat.
Instructions
- Preheat Oven:
- Bring your oven up to full heat at 375°F and prep a large baking dish with a light coating of nonstick spray. This ensures the casserole will bake evenly and release easily after serving.
- Mix Filling:
- In your biggest bowl add the shredded chicken and corn. Soften cream cheese in advance so that it blends smoothly then combine it with sour cream, mayonnaise, shredded mozzarella, Parmesan cheese, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix until you have a thick even mixture. Make sure the cream cheese is completely worked in so there are no lumps.
- Transfer to Dish:
- Spoon your filling mixture into the greased baking dish and gently spread out to the corners. You want an even layer so that the casserole cooks and melts uniformly.
- Top with Cheese:
- Scatter a generous handful of extra shredded cheese on the surface. This gets golden and bubbling as it bakes and creates the signature cheesy crust.
- Bake:
- Bake the casserole for 20 to 25 minutes. You are looking for bubbling edges and a melted top that turns lightly golden. If you like a deeper crust you can let it go for an extra couple of minutes at the end.
- Garnish and Serve:
- Pull the casserole from the oven and top with a scattering of chopped cilantro for bright color. Serve while still hot for ultimate creaminess. If you love a little heat add sliced jalapeños or your favorite hot sauce at the table.
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Lime juice is my favorite part of this casserole. It lifts all the rich cheese and corn and wakes up the whole dish after baking. There is something really special about serving this recipe after a backyard barbecue and having everyone dig in straight from the baking dish.
Storage Tips
Once cooled transfer leftovers to an airtight container and store in the refrigerator for up to three days. It also holds up well to freezing just wrap tightly and freeze in portions for up to two months. When reheating add a splash of milk or cream to refresh the creamy consistency and help it heat evenly.
Ingredient Substitutions
You can swap the chicken for cooked turkey or even pulled pork in a pinch. For a vegetarian version try black beans and extra corn in place of meat. Greek yogurt works instead of sour cream for a lighter twist and cheddar can stand in for Monterey Jack if you have it on hand.
Serving Suggestions
Serve this casserole with a crisp green salad and tortilla chips on the side for scooping up all the creamy corn goodness. It makes a fun centerpiece at potlucks or game night or you can use leftovers stuffed into tortillas for street corn tacos.
Street Corn Inspiration
This dish channels Mexican street corn or elote which is traditionally grilled then slathered with creamy sauce cheese lime and chili. Casserole form makes it friendly for sharing and weeknight meals without losing the essential combo of sweet corn and tangy spice.
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This casserole is pure comfort in one dish and always a family favorite. Make it once and it will become a dinnertime staple!
Frequently Asked Questions
- → How do I make the casserole creamier?
Ensure cream cheese is thoroughly softened and blend it well with other ingredients to achieve a smooth, creamy mixture.
- → Can I use canned corn instead of fresh?
Yes, both canned and frozen (thawed) corn work well. Drain well to avoid excess moisture before mixing.
- → What cheese works best for topping?
Mozzarella or Monterey Jack provides great melt and flavor. Add more for extra gooeyness on top.
- → How can I add a spicy kick?
Top with sliced jalapeños or drizzle with your favorite hot sauce after baking for a flavorful kick.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to three days. Reheat in the oven or microwave before serving.