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Extreme macro close-up of Street Corn Chicken Casserole showing blistered Monterey Jack cheese and charred corn kernels.

Street Corn Chicken Casserole: The Easiest Creamy Mexican Bake

This Street Corn Chicken Casserole features shredded chicken, charred corn, and a creamy elote-style sauce topped with melted Monterey Jack and crumbly Cotija cheese for a 30-minute flavor explosion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs (680g) Chicken Breast Cooked and shredded
  • 3 cups (450g) Sweet Corn Fresh or frozen fire-roasted
  • 2 cups (225g) Monterey Jack Cheese Shredded
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1/2 cup (120ml) Sour Cream Full fat recommended
  • 1/2 cup (120ml) Mayonnaise High quality
  • 1 tbsp (15ml) Lime Juice Freshly squeezed
  • 1 tsp (5g) Chili Powder
  • 1 tsp (5g) Smoked Paprika
  • 1/4 cup (10g) Fresh Cilantro Chopped for garnish

Equipment

  • 1 9x13 inch baking dish Ceramic or glass
  • 1 Large Mixing Bowl
  • 1 Cast Iron Skillet For charring the corn

Method
 

Prep and Mix
  1. Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, and smoked paprika until smooth.
  3. In a skillet over high heat, sear the corn kernels for 3-5 minutes until they are blistered and charred.
Assemble and Bake
  1. Fold the shredded chicken and charred corn into the cream sauce until evenly coated.
  2. Spread the mixture into the prepared baking dish and top with Monterey Jack cheese.
  3. Bake for 20 minutes. Optional: Broil for 2-3 minutes until the cheese is bubbling and golden-brown.
  4. Top with crumbled Cotija cheese and fresh cilantro before serving.

Notes

Use a rotisserie chicken to save time.
Ensure the corn is well-drained to prevent a watery sauce.