Tips

Use rotisserie chicken for the fastest prep.
Do not skip lime juice—it balances the richness.
Monterey Jack melts smoother than cheddar and gives that restaurant-style pull.
Drain Rotel completely to avoid excess moisture.
If reheating, add a splash of milk to maintain creaminess.
Frozen corn works but roasted corn gives better flavor.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (estimated per serving):

Calories: ~480
Protein: ~27g
Sodium: ~780mg

FAQs

1. Can I make this casserole ahead of time?

Yes! Assemble it up to 24 hours ahead, cover, and refrigerate. Bake when ready.

2. Can I freeze Street Corn Chicken Casserole?

Absolutely. Freeze before or after baking. Thaw overnight, then bake normally.

3. Can I use canned chicken?

Yes, but shredded rotisserie chicken gives much better texture and flavor.

4. Is this casserole spicy?

It’s mild unless you add cayenne or jalapeños. You can easily make it kid-friendly.

5. Can I use low-fat ingredients?

Yes, but full-fat ingredients give the best creamy texture.

Conclusion

This Street Corn Chicken Casserole has everything you want in a comforting meal—warmth, creaminess, bold Mexican flavor, and hearty satisfaction. It’s quick to assemble, budget-friendly, and customizable for any palate. Whether you’re looking for a weeknight dinner, potluck winner, or meal prep staple, this casserole guarantees rave reviews every time. With its cheesy, smoky, tangy, slightly spicy magic, it delivers all the beloved flavors of elote in one bubbling, irresistible dish.

Main Casserole Ingredients:

3 cups cooked chicken (shredded or cubed)
3 cups frozen or canned corn (drained)
1 cup sour cream
1 cup mayonnaise
1 (8 oz) block cream cheese, softened
1 ½ cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 (10 oz) can Rotel (drained)
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon cayenne pepper (optional, for heat)
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
¼ cup chopped cilantro
3 green onions, sliced
1 tablespoon melted butter (optional for topping)
1 cup crushed tortilla chips (optional topping)

Instructions

Step 1: Prepare the Chicken Base

In a large mixing bowl, add the shredded or cubed cooked chicken. Make sure your chicken is bite-sized so it blends evenly into the casserole. Leftover rotisserie chicken works perfectly and gives deeper flavor.

Step 2: Mix the Creamy Street Corn Sauce

In another bowl, combine the sour cream, mayonnaise, cream cheese, lime juice, and lime zest. Whisk until the mixture is smooth, creamy, and lump-free. This creates the signature elote-style base that holds the casserole together.

Step 3: Add Elote Seasonings

Add the chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne (if using). Mix well so the spices are evenly distributed. The sauce should smell fragrant and slightly smoky—this is where the Mexican street corn flavor shines.

Step 4: Add Corn, Cheese & Veggies

Fold in the corn, Rotel (drained), half of the cheddar, half of the Monterey Jack, cilantro, and green onions. Mix everything thoroughly until evenly coated in the creamy sauce.

Step 5: Combine & Bake

Pour the mixture over the chicken and stir to combine. Transfer everything into a greased baking dish. Top with the remaining shredded cheeses.

Optional Crunchy Topping:
Mix crushed tortilla chips with 1 tablespoon melted butter and sprinkle on top.

Bake at 350°F (175°C) for 25–30 minutes or until bubbling and golden around the edges.

Notes

For the BEST flavor, broil the casserole during the final 2–3 minutes until the top turns golden and slightly caramelized. This mimics the roasted flavor of authentic Mexican street corn.

Let the casserole rest for 10 minutes after baking—this helps it set and makes serving cleaner.