Street Corn Chicken Casserole – Creamy, Cheesy, and Bursting with Flavor!
This dish reminds me of summer fairs and late-night taco stand visits. I took all that street corn goodness, added juicy chicken, and turned it into a warm, bubbly casserole that’s perfect for family dinners or meal prep days.
Ingredients
- 3 cups cooked and shredded chicken
- 1 can (15 oz) corn kernels, drained
- 1 can (4 oz) diced green chilies
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- ½ tsp garlic powder
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper to taste
- Crushed tortilla chips (optional topping)
Instructions
Preheat oven to 375°F (190°C) and grease a casserole dish.
In a large bowl, mix together chicken, corn, green chilies, sour cream, mayo, cheeses, chili powder, garlic powder, lime juice, cilantro, salt, and pepper.
Spread the mixture evenly into the casserole dish.
Top with extra cheese or crushed tortilla chips if desired.
Bake for 25–30 minutes until bubbly and golden on top.
Let it cool for a few minutes before serving.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 410 kcal |
| Protein | 26 g |
| Fat | 28 g |
| Carbohydrates | 14 g |
| Sodium | 590 mg |
| Fiber | 2 g |
Printable Summary
| Street Corn Chicken Casserole Summary | |
|---|---|
| Ingredients | Chicken, corn, chilies, sour cream, mayo, cheeses, spices, cilantro, lime |
| Instructions | Mix all ingredients, spread in dish, top if desired, bake at 375°F for 25–30 mins |
FAQs
Can I use rotisserie chicken?
Yes, it’s a great time-saver and adds lots of flavor.
Is it spicy?
Mildly. You can skip the chilies or chili powder if you want it milder.
Can I freeze this casserole?
Absolutely. Freeze after baking and cool completely—just reheat when ready to eat.
What can I serve it with?
It’s great with a green salad, Spanish rice, or just on its own!
