Oh yes! A Creamy Street Corn Chicken Casserole is a fun twist on classic street corn (elote) flavors—cheesy, slightly spicy, and loaded with juicy chicken and sweet corn. Here’s a delicious recipe:
Ingredients (Serves 4–6)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 can (15 oz) corn kernels, drained (or 2 cups fresh/frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder or smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin (optional)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced jalapeños, extra cotija cheese, or a drizzle of hot sauce
Instructions
1. Preheat oven
- Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Make the creamy mixture
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
- Stir in corn, shredded chicken, and 3/4 cup cheddar cheese. Mix until evenly coated.
3. Transfer to baking dish
- Spread the mixture evenly into the prepared baking dish.
4. Add toppings
- Sprinkle remaining 1/4 cup cheddar and crumbled cotija over the top.
- Optional: Add sliced jalapeños or extra chili powder for heat.
5. Bake
- Bake uncovered for 20–25 minutes, until bubbly and slightly golden on top.
6. Garnish and serve
- Sprinkle chopped cilantro over the top.
- Serve with lime wedges and enjoy hot.
💡 Tips for the best casserole:
- For extra creaminess, stir in 1/4 cup cream cheese or a splash of heavy cream.
- You can add cooked diced bell peppers or green onions for more flavor.
- Make it ahead: Assemble, cover, and refrigerate overnight; bake the next day.
If you like, I can also give you a crispy topping version with tortilla chips and extra cheese that makes it more like a street-food-inspired baked casserole. Do you want me to do that?
