Name: Street Corn Chicken Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 1 cup whole Greek yogurt or sour cream; ⅓ cup mayonnaise; 1½ teaspoons chili powder, divided; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 3 cups corn (fresh or frozen, thawed and drained if frozen); 3 cups cooked chicken, diced or shredded; 8 ounces cotija cheese, crumbled and divided; 3 tablespoons chopped fresh cilantro; Optional: 2 teaspoons fresh lime juice, for garnish

Jump to Recipe·Leave a Review

This Street Corn Chicken Casserole is a warm, cheesy, flavor-packed meal that blends the zest of Mexican street corn with the comfort of a baked chicken dish. I find it perfect for weeknight dinners, potlucks, or when I want something bold and satisfying with minimal effort.

Why I’ll Love This Recipe

I love how this casserole delivers big flavor with such little work. The creamy base, sweet corn, smoky chili powder, and salty cotija cheese come together beautifully. It’s hearty enough to stand alone as a full meal, and I appreciate how easy it is to prepare ahead or use up leftover chicken. The best part? It bakes up hot and bubbly with almost no prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup whole Greek yogurt or sour cream
⅓ cup mayonnaise
1½ teaspoons chili powder, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
3 cups corn (fresh or frozen, thawed and drained if frozen)
3 cups cooked chicken, diced or shredded
8 ounces cotija cheese, crumbled and divided
3 tablespoons chopped fresh cilantro
Optional: 2 teaspoons fresh lime juice, for garnish

Directions

Preheat the oven to 375°F.
In a large mixing bowl, I whisk together the yogurt, mayonnaise, 1 teaspoon chili powder, garlic powder, and salt until smooth.
I stir in the corn, chicken, and about two-thirds of the cotija cheese.
I spray a 9×13-inch baking dish with cooking spray and spread the mixture evenly into the dish.
I top it with the remaining cotija cheese and the rest of the chili powder.
I cover the dish with foil and bake for 30 minutes, then uncover it and bake for another 10 to 15 minutes, until it’s hot and slightly golden on top.
Before serving, I let it sit for 10 minutes, then finish it with lime juice and chopped cilantro.

Servings and Timing

Servings: 10
Prep Time: 5 minutes
Cook Time: 40–45 minutes
Total Time: 50 minutes

Variations

I like how flexible this recipe is. When I want to switch things up, I try these tweaks:

Swap cotija with feta or queso fresco for a different salty kick.
Mix in black beans or diced jalapeños for extra heartiness or heat.
Use light sour cream or yogurt to lighten it up without losing creaminess.
Add cooked rice to the mix to stretch it further for larger groups.
Sprinkle crushed tortilla chips on top before baking for crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the microwave for single servings or pop the whole dish back in the oven at 350°F until warmed through.
If I freeze it (either unbaked or baked), I make sure it’s tightly wrapped and add about 10 extra minutes to the bake time when heating from frozen.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day or even the night before, then bake it when I’m ready to serve. It holds up really well.

Can I use rotisserie chicken?

Absolutely. I love using rotisserie chicken for this—it saves time and adds flavor.

What if I only have frozen corn?

That works fine. I just make sure it’s thawed and well-drained so the casserole doesn’t get watery.

What other cheese can I use if I don’t have cotija?

Feta is a good substitute—it has that same salty bite. Queso fresco works too but is a bit milder.

How can I make it spicier?

I like to add a pinch of cayenne or chopped jalapeños. Even hot sauce stirred into the mixture can do the trick.

Conclusion

Street Corn Chicken Casserole has become one of my favorite easy meals. I love how it brings together bold Mexican flavors in a creamy, cozy bake. It’s fast, flavorful, and flexible—perfect for busy nights or sharing with friends. I keep coming back to it again and again, and I bet you will too.