Irresistible 7-Ingredient Street Corn Chicken Casserole

If a summer street fair and a cozy winter casserole had a baby, it would be this Street Corn Chicken Casserole. Creamy, smoky, a little tangy, and with just the right amount of heat—it’s everything you love about Mexican street corn (a.k.a. elote) baked into a hearty, cheesy dish.

The best part? It’s a total crowd-pleaser. Whether you’re feeding your family on a Tuesday or bringing a dish to the neighborhood potluck, this casserole shows up ready to impress. Bonus points: it works with fresh, frozen, or canned corn, so you can make it all year long.

And just between us, this casserole might be even better the next day—if you’re lucky enough to have leftovers.

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Why You’ll Love This Street Corn Chicken Casserole

• Bold, smoky flavor in every bite
• Perfectly creamy with just the right kick of spice
• Works as a main dish or a side
• Easy to make ahead for parties or busy weeknights
• Uses simple, everyday ingredients

If you love casseroles with personality, try our Cheesy Chicken Enchilada Bake next—it’s another Tex-Mex-inspired hit.

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Ingredients

• 2 cups cooked, shredded chicken (rotisserie preferred)
• 4 cups corn kernels (fresh, frozen, or drained canned)
• 8 oz cream cheese, softened
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Juice of 1 lime
• ¼ cup chopped fresh cilantro (plus extra for garnish)
• 1 jalapeño, finely diced (optional, for heat)
• 1 tbsp butter (for greasing the baking dish)

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Instructions

1. Preheat and prep – Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. Mix the creamy base – In a large mixing bowl, beat cream cheese and mayonnaise until smooth.
3. Add flavor – Stir in chili powder, smoked paprika, garlic powder, and lime juice. Adjust seasoning to taste.
4. Fold in the filling – Add chicken, corn, cheddar, pepper jack, cilantro, and jalapeño (if using). Stir until well combined.
5. Assemble – Spread mixture evenly into baking dish, smoothing the top.
6. Bake – Bake uncovered for 25–30 minutes until bubbling and fully melted.
7. Serve – Garnish with extra cilantro and a squeeze of lime juice. Serve hot with tortilla chips, over rice, or in warm tortillas.

For more tips on getting that irresistible charred corn flavor, check out Bon Appétit’s guide to cooking corn.

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Melania’s Tips for Perfect Street Corn Chicken Casserole

• Fire-roasted corn adds smoky depth.
• Extra cheese on top before baking makes it ultra-gooey.
• A dusting of Tajín before serving adds a tangy, chili-lime kick.

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Bake It With the Littles

Have the kids help sprinkle cheese and cilantro—it’s simple, safe, and makes them more excited to eat dinner. For more family kitchen fun, check out Allrecipes’ kid-friendly cooking ideas.

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Meal-Prep Magic

• Assemble up to a day ahead, refrigerate, and bake when ready.
• Freeze unbaked casserole for up to 2 months—thaw in fridge overnight before baking.

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Healthier Swaps Without Losing the Magic

• Use Greek yogurt instead of mayonnaise.
• Swap part-skim cheese for full-fat.
• Add diced bell peppers for extra veggies.

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Leftover Remix

• Casserole Quesadillas – Spread leftovers between tortillas, cook until crispy.
• Street Corn Dip – Reheat and serve with tortilla chips for a party appetizer.

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Gift It Like a Pro

Pack in a foil pan with a bag of tortilla chips on the side, plus a lime wedge or two. Attach a note: “Best enjoyed with friends (or just Netflix).”

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FAQs

Can I make this vegetarian?
Yes—just skip the chicken and double the corn, or add black beans for protein.

Is it too spicy for kids?
Leave out the jalapeño and use mild cheddar for a kid-friendly version.

Can I use frozen corn straight from the bag?
Yes—no need to thaw, just add a few extra baking minutes.

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Final Thought

This Ultimate Street Corn Chicken Casserole is creamy, zesty, and loaded with flavor. Whether you serve it straight from the dish with a spoon or tucked into tortillas, it’s a guaranteed crowd favorite. Keep this recipe in your back pocket—it’s the kind of comfort food that makes people ask for seconds and the recipe

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