This Mexican Street Corn Chicken Casserole takes everything you love about elote, tangy lime, smoky Tajin, sweet corn, and creamy cotija, and turns it into one bubbly, cheesy weeknight dinner the whole family will devour!
Trust Me, You’ll Love This One
Elote vibes, no grill required: All those yummy street corn flavors, zesty, smoky, creamy, baked into one easy dish.
Super Simple: Mix, spread, bake… done. It’s the kind of dinner that feels special without much effort.
Family Favorite! Cheesy, cozy, and impossible to resist, don’t expect leftovers!
Mexican Street Corn Chicken Casserole Ingredients
Shredded Chicken: I recommend using rotisserie chicken to make this as easy as possible!
Corn: You can use frozen (thawed), fresh, or canned corn, whatever you have on hand. Just be sure to drain canned corn well.
Cheese Swaps: Cotija adds the classic flavor, but queso fresco, crumbled feta, or even grated parmesan all work great.
Want more heat? Add a pinch of cayenne pepper to kick things up a notch.
Add a Smoky Twist: Swap in smoked paprika for a smoky taste.
Using fresh corn? Grill the corn first for extra flavor, then cut the kernels off the cob and add to the mix.
Substitutions: You can use mayonnaise, or greek yogurt in place of the sour cream.
How to Make Mexican Street Corn Chicken Casserole
Making this Mexican Street Corn Casserole could not be easier! Everything comes together in one dish for bold, creamy, flavor packed results. And if you love these flavors, try my Mexican street corn soup and dip too!
Mix: Preheat the oven to 350°F, then lightly grease a 9×13-inch baking dish. In a large bowl, mix together the cream cheese, shredded cheese, sour cream, red onion, cilantro, lime juice, Tajin, garlic powder, onion powder, chili powder, salt, and pepper until smooth.
Combine: Stir in the shredded chicken, corn, and green chiles until everything is well combined.
Bake: Transfer the mixture to the prepared baking dish, then spread the mixture out evenly. Bake uncovered for 35–40 minutes, until hot and lightly golden on top.
Serve: Remove from the oven and top with crumbled cotija cheese, extra Tajin, and fresh cilantro if desired. Serve Mexican street corn chicken casserole warm.
Alyssa’s Serving Tip
How to Serve: We love this served as a full meal with a simple salad, rice, or refried beans! It’s also great served with tortilla chips as a fun dip style snack or game day appetizer. Or spoon it into warm tortillas for easy tacos!
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Mexican Street Corn Chicken Casserole
This Mexican street corn chicken casserole combines juicy chicken, sweet corn, lime, and a creamy sauce for an easy family dinner.
Course Dinner, entree, main, Main Course, main dish
Cuisine Mexican, Mexican American
Keyword alfredo ravioli casserole, crockpot mexican street corn, Easy Casserole, elote chicken casserole, mexican street corn casserole, mexican street corn chicken casserole, mexican street corn chicken casserole recipe, street corn casserole
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 8servings
Calories 354kcal
Author Alyssa Rivers
Equipment
1 9 x 13-inch casserole dish or 3-quart baking dish
Ingredients
4cupsshredded cooked chicken
3cupsthawed frozen corn
1(4-ounce)can diced green chiles
8ouncessoftened cream cheese
1cupshredded pepper jack cheese
⅓cupsour cream
3tablespoonsdiced red onion
¼cupchopped fresh cilantroadditional for topping, if desired
2tablespoonsfresh lime juiceabout 1-2 limes
1tablespoonTajinadditional for topping, if desired
½teaspoongarlic powder
½teaspoononion powder
½teaspoonChile powder
½teaspoonsalt
¼teaspoonground black pepper
1cupcrumbled cotija cheese, or queso frescomore or less for topping as desired
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
Combine 8 ounces softened cream cheese, 1 cup shredded pepper jack cheese, ⅓ cup sour cream, 3 tablespoons diced red onion, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon Tajin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Chile powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a large bowl until smooth.
Stir in 4 cups shredded cooked chicken, 3 cups thawed frozen corn, and 1 (4-ounce) can diced green chiles.
Transfer to the prepared baking dish. Bake uncovered for 35-40 minutes, until lightly browned and bubbling.
Top with 1 cup crumbled cotija cheese, or queso fresco, and additional Tajin and fresh cilantro if desired, and serve.
Notes
Leftover and Make Ahead Instructions
Fridge: Store airtight up to 5 days. Reheat in 30-second bursts or bake at 350°F for 15 to 20 minutes until hot (165°F).
Freezer: Assemble in a freezer-safe dish, wrap tightly, freeze up to 3 months. Thaw overnight or bake from frozen, adding 10 to 20 minutes. Heat to 165°F.
Make Ahead: Assemble, cover, and refrigerate up to 24 hours. Bake, adding about 10 extra minutes until 165°F
