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Delicious Street Corn Chicken Casserole topped with cheese and herbs

Corny Comfort Casserole

This Street Corn Chicken Casserole combines creamy tang, bright lime, and a crunchy finish, making it a comforting favorite that’s perfect for family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, shredded chicken Use rotisserie or leftover roasted chicken for flavor and speed; shredded turkey works well too.
  • 2 cups corn (fresh, frozen, or canned, drained) Fresh sweet corn brings the best texture; frozen is convenient and canned is an easy pantry backup.
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter profile.
  • ½ cup mayonnaise
  • 1 cup shredded Mexican-blend cheese Or use a combination of cheddar and Monterey Jack.
  • ½ cup crumbled cotija cheese Feta is a useful substitute that adds salty tang.
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • ¼ cup chopped cilantro Optional
  • ½–1 cup crushed tortilla chips or breadcrumbs Optional topping for added crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
  2. In a large mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
  3. Add the shredded chicken, corn, shredded Mexican-blend cheese, and cilantro (if using) to the bowl. Stir until everything is evenly coated in the creamy sauce.
  4. Transfer the mixture to the prepared baking dish and spread it out into an even layer.
  5. Sprinkle the crumbled cotija cheese evenly over the top along with crushed tortilla chips or breadcrumbs if desired.
  6. Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly, and lightly golden on top.
  7. Remove from the oven and let the casserole rest for about 5 minutes before serving, garnishing with extra cilantro or lime wedges if desired.

Notes

Make-ahead: Assemble the casserole and refrigerate up to 24 hours before baking. Reheat leftovers with a few drops of water to preserve creaminess.