If you’re looking for something delicious and easy, this Corn Chicken Casserole with Elote is just the ticket. It’s got all those fun flavors from street corn, and you can whip it up in no time!
This dish fixes weeknight dinner bottlenecks with simple prep, creamy corn flavor, cost-friendly ingredients, kid-friendly appeal, and leftovers that reheat well.
I always find myself in a bind when dinner rolls around. I want something that’s both filling and tasty, but I also don’t have hours to spend in the kitchen. This casserole solves that problem. With rotisserie chicken and a few simple ingredients, it’s a lifesaver for busy nights!
This recipe really shines because it takes just about 10 minutes to prep and 40 minutes to bake. It ends up being a creamy, cheesy dish that’ll please everyone at the table. Plus, it’s a great way to use up leftovers if you have any rotisserie chicken lying around.
If you need a fun treat to go along with it, try making some cupcakes! If you like baking, this cupcake recipe is sure to brighten your day!
Why You Will Love This Recipe
- Cheesy Goodness : This casserole is loaded with cream cheese and pepper jack, giving it a creamy, spicy flavor that you’ll crave time and again.
- Quick Prep : Using rotisserie chicken really speeds things up, making it an easy meal to whip up on a busy weeknight.
- Great Leftovers : It stores well in the fridge for up to five days, and you can freeze it for later, so it’s always there when you need a quick meal.
- Bright Flavors : With smoky elote-inspired ingredients and a zesty lime kick, this dish packs in plenty of flavor that keeps every bite interesting.
Creamy Mexican Street Corn Casserole
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
A delicious and hearty casserole inspired by Mexican street corn and packed with flavors.
Ingredients
- 4 cups shredded cooked chicken
- 3 cups thawed frozen corn
- 1 (4-ounce) can diced green chiles
- 8 ounces softened cream cheese
- 1 cup shredded pepper jack cheese
- ⅓ cup sour cream
- 3 tablespoons diced red onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon Tajin
- ½1/2 teaspoon garlic powder
- ½1/2 teaspoon onion powder
- ½1/2 teaspoon Chile powder
- ½1/2 teaspoon salt
- ¼1/2 teaspoon ground black pepper
- 1 cup crumbled cotija cheese
Instructions
- Cook the Chicken: Start by heating some oil in a skillet over medium heat. Once it is hot and shimmering, add the shredded chicken and cook until it is nicely browned and cooked through. Check that it is no longer pink in the center. Space the pieces adequately so they sear instead of steam.
- Mix the Sauce: In a bowl, whisk together the sour cream, lime juice, and spices including garlic powder, onion powder, Chile powder, salt, and black pepper. The mixture should be creamy and tangy, with a zesty aroma. Taste as you go to adjust the seasoning to your liking.
- Combine with Elote: In a large mixing bowl, toss the cooked chicken with the corn, diced green chiles, and the sauce. Mix thoroughly until well-combined, ensuring there are no lumps of sauce or corn for even cooking.
- Layer in Casserole Dish: Spread half of the chicken mixture into the greased casserole dish evenly, covering the bottom fully to create the foundation for the casserole.
- Add Cheese and More: Sprinkle a generous layer of shredded pepper jack cheese over the mixture, then top with the remaining chicken mixture. Finish with a layer of crumbled cotija cheese on top, pressing gently to ensure a good combination.
- Bake and Enjoy the Aroma: Bake your casserole in a preheated oven until it is bubbling and the top is golden brown. Keep an eye on it; if the top is browning too fast, cover it loosely with foil to prevent burning while the center heats through.
- Let it Rest: Once you pull the casserole from the oven, let it sit for about 10 minutes before serving. This allows the layers to settle and makes serving easier.
Notes
- Storage Tips: Store leftover casserole airtight in the fridge at temperatures between 32-40 degrees F for up to 5 days. For freezing, assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months.
- Expert Tips: If the casserole comes out too dry, mix in a splash of broth before reheating to restore moisture. Should you notice the top browning too quickly, loosely covering it with foil while cooking will prevent further burning. Stir halfway through reheating to ensure everything is warmed evenly. For a spicier flavor, add cayenne pepper to the mixture. For creamier results, consider substituting sour cream with mayonnaise or Greek yogurt.
- Reheating Instructions: Reheat the casserole in an oven at 350 degrees F for 20-25 minutes, stirring halfway through to ensure even heating without cold spots.
- Serving Suggestions: Serve this casserole with a simple salad or rice, and consider pairing it with tortilla chips for snacking or spooning it into warm tortillas for tacos.
- Recipe Variations: You can substitute the shredded chicken with shredded turkey or beef for variation. Adding black beans can increase protein and fiber. You may also mix in diced bell peppers for extra vegetables.
- Ingredient Notes: For best results, ensure the chicken is fully cooked and shredded, and the corn is thawed beforehand. If cotija cheese is not available, substitutes like queso fresco, crumbled feta, or grated parmesan can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 354
- Sugar: 5g
- Sodium: 441mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 99mg
Recipe Tips
- If the casserole comes out too dry, a little broth mixed in before reheating can really help restore moisture.
- When the top starts to brown too quickly, covering the dish with foil can prevent burning while the center cooks through.
- For even heating, stirring halfway through reheating ensures every bite is warm and delicious without cold spots.
- If you prefer a zesty kick, a sprinkle of cayenne pepper in the mixture adds great flavor and spice.
- For even creamier results, consider blending in a bit of mayonnaise or Greek yogurt if sour cream isn’t available.
Serving Suggestions
Pair this casserole with a simple salad or rice for a satisfying meal. Tortilla chips make a great snack alongside this dish for extra crunch.
This casserole can fill warm tortillas to create flavorful tacos. Use it as a stuffing for enchiladas or mix it into a savory burrito bowl.
Spoon fresh salsa over the casserole for a zesty kick. A drizzle of lime juice adds brightness and complements the flavors well.
Recipe variations
- You can use shredded turkey or beef in place of shredded cooked chicken for a different protein option.
- Add 1 teaspoon of cumin and 1 teaspoon of smoked paprika for extra depth of flavor.
- Either mix in black beans for added protein and fiber or incorporate diced bell peppers for extra veggies.
- If you’re making this for a larger group, scale up the ingredients to 6 cups of chicken and 4 cups of corn.
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How to Store?
To keep your Creamy Mexican Street Corn Casserole fresh, follow these storage tips:
Refrigeration: Store casserole in an airtight container in the fridge for up to 5 days. It stays fresh and tasty.
Freezing: Assemble in a freezer-safe dish and wrap tightly in plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat individual portions in the microwave or oven until warmed through for best results. Enjoy every bite!
Other Recipes You’ll Love
- Roasted Asparagus and Brussels Sprouts
- Roasted Asparagus with Orange Glaze
- Smoked Paprika Honey and Cumin Roasted Carrots
- Miso Maple Glazed Sweet Potatoes
If you enjoyed this Corn Chicken Casserole with Elote or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
