Introduction
Street Corn Chicken Casserole is a flavorful and comforting dish that blends the beloved flavors of Mexican street corn (Elote) with the heartiness of chicken and the richness of a baked casserole. Creamy, cheesy, and mildly spiced, it’s a crowd-pleasing recipe perfect for family dinners, potlucks, or meal prepping.
Origin and Cultural Significance
The inspiration comes from Mexican street corn (Elote), a street food staple often grilled and coated with mayonnaise, cheese, chili powder, and lime. By incorporating these bold flavors into a casserole with chicken and corn, this dish celebrates Mexican culinary traditions while adapting them into a convenient one-pan American-style comfort meal. It highlights the cross-cultural fusion between Mexican street food and the popularity of baked casseroles in the U.S.
Ingredients Quantity
- 3 cups cooked, shredded chicken (rotisserie works well)
- 3 cups frozen or canned corn (drained if canned)
- 1 can (10 oz) diced green chiles
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded Mexican blend cheese (divided)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Juice of 1 lime
- ½ cup chopped cilantro
- Salt and pepper, to taste
Optional Additions
- 1 jalapeño, finely diced (for extra heat)
- 1 cup cooked rice or quinoa (to bulk it up)
- 1 can black beans (for added protein and fiber)
- Crushed tortilla chips or breadcrumbs on top for crunch
- Cotija cheese sprinkled before serving for authentic street corn flavor
Tips for Success
- Use rotisserie chicken for convenience and added flavor.
- Char the corn slightly (either on a skillet or broiler) for an authentic smoky taste.
- Don’t skip the lime juice—it brightens the creamy sauce.
- Bake until the cheese is bubbly and golden to enhance flavor and texture.
- Let it rest for 5–10 minutes before serving to allow it to set.
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix until smooth.
- Stir in shredded chicken, corn, diced green chiles, cilantro, and 1 ½ cups cheese.
- Transfer mixture to a greased 9×13 baking dish. Spread evenly.
- Top with remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and lightly golden on top.
- Garnish with extra cilantro, lime wedges, or cotija cheese before serving.
Description
This casserole is creamy, cheesy, and packed with smoky, zesty flavor. The tender chicken balances the sweetness of corn, while spices and lime create depth and brightness. It delivers the essence of Mexican street corn in a cozy, hearty casserole form.
Nutritional Information (per serving, approx. based on 8 servings)
- Calories: 360
- Protein: 23g
- Carbohydrates: 15g
- Fat: 24g
- Fiber: 2g
- Sodium: 590mg
(Values vary depending on ingredients used.)
Conclusion
Street Corn Chicken Casserole bridges the gap between vibrant street food flavors and homestyle comfort food. Easy to prepare, versatile, and satisfying, it’s a winning dish for weeknight meals or gatherings.
Recommendation
Pair it with a simple side salad, Mexican rice, or tortilla chips for a complete meal. It also reheats well, making it excellent for leftovers.
Embracing Healthful Indulgence
While this dish leans indulgent with its creamy base and cheese, you can make it lighter by swapping Greek yogurt for sour cream, using light mayonnaise, or adding more vegetables like bell peppers or zucchini. This way, you keep the decadent flavors while boosting nutrition and balance.