Mexican Street Corn & Chicken Casserole 🌽🍗

This dish combines the smoky, creamy flavors of Elote (Mexican Street Corn 🌽) with the heartiness of a chicken bake. It's a great way to explore how different textures—like crunchy corn, tender chicken, and creamy sauce—work together to create a balanced meal.

I'll ask guiding questions along the way to help you build this recipe. To get started, let's look at the three main components of the dish:

Mexican Street Corn & Chicken Casserole 🌽🍗

This recipe brings the vibrant flavors of Elote (Mexican Street Corn) into a comforting, one-pan dinner. It features tender chicken, smoky charred corn, and a creamy, tangy sauce topped with salty Cotija cheese.

🕒 Overview

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Servings: 6

🛒 Ingredients

The Base

Chicken: 4 cups cooked chicken, shredded (about 1 rotisserie chicken).

Corn: 4 cups corn kernels (frozen, canned, or fresh).

Aromatics: 1 small red onion (diced) and 3 cloves garlic (minced).

Green Chiles: 1 can (4 oz) diced mild green chiles.

The Elote Sauce

Creamy Base: 1/2 cup mayonnaise and 1/2 cup sour cream (or Mexican Crema).

Citrus: Juice of 1 large lime.

Spice Blend: 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne (optional).

Seasoning: Salt and black pepper to taste.

The Toppings

Cheese: 1/2 cup Cotija cheese, crumbled (or Feta as a substitute).

Herbs: 1/4 cup fresh cilantro, chopped.

Crunch: 1 cup crushed tortilla chips or corn chips.

Garnish: Extra lime wedges and a dusting of Tajín or chili powder.

👩‍🍳 Instructions

1. Char the Corn (Crucial Step)

For that authentic street corn flavor, heat a large skillet over medium-high heat with a drizzle of oil. Add the corn and let it sit undisturbed for 2-3 minutes until it starts to brown/char. Stir and repeat for another 2 minutes. Remove from heat.

2. Prepare the Sauce

In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and garlic.

3. Assemble the Casserole

Preheat your oven to 375°F (190°C).

In a large 9x13 inch baking dish, combine the shredded chicken, charred corn, diced red onion, and green chiles.

Pour the creamy sauce over the mixture and toss until everything is evenly coated.

Spread the mixture into an even layer.

4. Bake

Top the casserole with the crumbled Cotija cheese and the crushed chips.

Bake for 20–25 minutes, or until the sauce is bubbly and the top is golden brown.

5. Serve

Garnish generously with fresh cilantro and extra lime wedges. Sprinkle a little extra chili powder or Tajín over the top before serving.