Cheesy Street Corn Chicken Bake

This street corn chicken casserole is the dish I reach for when comfort and flavor are both on the menu. Creamy, peppery, with a sweet pop from corn and loads of melted cheese, it is always a hit at family dinners and never fails to get requests for seconds. The crunchy tortilla chip topping makes it totally irresistible and it is one of the easiest weeknight casseroles I have in my back pocket.

The first time I made this was midweek when time was tight and everyone was hungry. It came out of the oven bubbling and golden and was gone in minutes. I now bring it to potlucks because everyone loves how cheerful and casual but delicious it is.

Ingredients

• Cooked shredded chicken: excellent protein foundation and rotisserie chicken is perfect for speed and extra flavor
• Corn kernels: bring sweetness texture and color use fresh if it is in season but drained canned or thawed frozen are solid picks
• Cream cheese: infuses richness and holds everything together softening it completely helps blend smoothly
• Sour cream: gives tang and depth balancing all the cheese and spice
• Mayonnaise: offers extra creaminess and helps keep the casserole moist
• Monterey Jack cheese: melts like a dream and has a gentle flavor Mexican blend can be swapped for extra flair
• Cotija cheese: crumbly and salty for authentic street corn goodness but feta is a reliable back-up
• Fresh cilantro: adds brightness and zip chop just before stirring in for max flavor
• Chili powder: infuses gentle heat and color choose a fresh blend for best effect
• Garlic powder: deepens overall flavor without overpowering other notes
• Ground cumin: supplies earthy warmth tying the flavors together
• Lime juice: pops through the richness making each bite fresh and lively use freshly squeezed if possible
• Salt and pepper: to taste for perfectly seasoned results
• Crushed tortilla chips: essential for topping crispy crunch choose thicker chips so they do not get soggy
• Optional garnishes: extra chopped cilantro lime wedges hot sauce for added brightness and heat

Step-by-Step Instructions

Preheat the Oven:

Set the oven to three hundred seventy five degrees Fahrenheit or one hundred ninety Celsius. Lightly grease a nine by thirteen inch baking dish so nothing sticks and set the dish aside.

Mix the Filling:

In a large bowl thoroughly combine shredded chicken corn softened cream cheese sour cream mayonnaise Monterey Jack cheese half the cotija fresh cilantro chili powder garlic powder cumin lime juice salt and pepper. Stir well so the mixture is creamy and even.

Assemble the Casserole:

Spoon the creamy chicken mixture into the prepared dish. Spread it evenly from corner to corner then sprinkle the remaining cotija cheese across the top for extra saltiness and tang.

Add the Crunchy Topping:

In a small bowl blend the crushed tortilla chips with the leftover Monterey Jack cheese. Scatter this mixture over the top of the casserole to set up the crisp golden layer.

Bake It Up:

Put the uncovered dish into your hot oven. Bake twenty five to thirty minutes watching for bubbling edges and a golden crunchy crust on top which means it is perfectly finished.

Garnish and Serve:

Let the casserole rest for at least ten minutes so it sets and is easier to slice. Finish with extra cilantro a squeeze of lime or a few drops of hot sauce before serving warm for the best flavor.

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The splash of lime at the end is always my favorite part. It brings each bite alive and always reminds me of our family backyard parties where everyone grabbed a slice and squeezed on a wedge.

Storage Tips

Leftover casserole can be covered and chilled for up to four days. For a crisp top when reheating use a three hundred fifty degree oven instead of the microwave. If you made extra for the freezer let the casserole cool fully wrap airtight and freeze for up to three months. Thaw overnight then warm gently before serving.

Ingredient Substitutions

If you do not have rotisserie chicken use any leftover cooked chicken turkey or even pork. Cotija can be subbed with feta or queso fresco though the zip will change a touch. To make dairy free swap in unsweetened plant-based yogurt for sour cream and a vegan mayo cheese blend. Spice level is adjustable just reduce the chili powder for a milder take.

Serving Suggestions

This casserole loves a simple green salad with lime vinaigrette or sautéed spinach. It is also lovely with black beans or a scoop of Mexican rice for a heartier spread. Do not forget to set out lime wedges and hot sauce so everyone can finish their piece their way.

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Cultural Context

Street corn or elote is a staple treat at Mexican markets with a creamy and zesty topping. This recipe takes that classic street food idea and turns it into a homestyle casserole. The familiar combination of corn cheese and chili brings comfort and a touch of Mexican flavor to any table any time of year.

Recipe FAQs

→ Can I use rotisserie chicken for this bake?

Yes, shredded rotisserie chicken works perfectly, saving time while adding rich flavor to the dish.

→ What types of corn can I use?

Fresh, frozen, or canned corn all work well; if using canned, drain thoroughly to avoid added moisture.

→ How can I get a crunchy topping?

Mix crushed tortilla chips with shredded cheese and sprinkle generously over the filling before baking for a crisp finish.

→ Is there a good substitute for cotija cheese?

Feta cheese makes a great alternative, providing a similar crumbly texture and tangy taste.

→ Can this dish be prepared ahead of time?

Yes, assemble the mixture and refrigerate it. Add the crunchy topping just before baking for best results.

→ What garnishes enhance this dish?

Fresh cilantro, lime wedges, and a dash of hot sauce add brightness and complement the rich flavors.