Go Back
Delicious Street Corn Chicken Casserole topped with fresh herbs and cheeses

Street Corn Chicken Casserole

A comforting casserole that combines creamy corn, shredded chicken, and a crunchy tortilla topping, perfect for weeknight dinners and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover roasted or rotisserie chicken for ease.
  • 2 cups corn Fresh off the cob is best, frozen can be used.
  • 1 cup sour cream Full-fat sour cream or Greek yogurt for a lighter version.
  • 1 cup shredded cheese (Cheddar or Mexican blend) Grate cheese from a block for best melting.
  • 1/2 cup milk To achieve creamy consistency.
  • 1 package taco seasoning Adjust based on heat preference.
  • 1 cup crushed tortilla chips Use plain or lightly salted for better control over sodium.
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, corn, sour cream, milk, taco seasoning, and half of the cheese. Mix until well incorporated.
  3. Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
  4. Sprinkle the crushed tortilla chips over the top, followed by the remaining cheese and chopped green onions.
  5. Bake for 25-30 minutes or until hot and bubbly.
  6. Serve warm and enjoy!

Notes

Let the casserole sit for 5-10 minutes after baking to thicken slightly, making it easier to portion and improving flavor melding.