Description

This Street Corn Chicken Casserole brings all the flavor of Mexican elote into one creamy, cheesy, slightly spicy bake. Packed with juicy chicken, sweet corn, Cotija cheese, and topped with crunchy chips — it’s weeknight comfort meets street food magic.

Ingredients

Scale

2 cups shredded rotisserie chicken (or 2 cooked chicken breasts)
4 cups fresh or frozen corn kernels (thawed)
1 cup mayo (or Greek yogurt)
1/2 cup Cotija cheese (crumbled feta works too)
1 jalapeño, diced (remove seeds for mild heat)
1 tsp chili powder
1/2 tsp smoked paprika
1/4 cup chopped cilantro (or parsley)
1 lime (zested and juiced)
1 cup crushed tortilla chips

Instructions

Preheat oven to 375°F (190°C). Grab a 9×13 baking dish — no greasing needed.
In a large bowl, mix chicken, corn, mayo, jalapeño, chili powder, paprika, lime zest and juice, and ¾ of the Cotija. Fold gently to combine.
Spread mixture into the baking dish. Sprinkle remaining Cotija and top with crushed tortilla chips.
Bake for 25 minutes. Broil an additional 2–3 minutes for a golden, bubbly top. Watch closely while broiling.
Remove from oven, sprinkle with cilantro, and serve with lime wedges. Enjoy hot!

Notes

Ingredient Highlights: Cotija doesn’t melt, adding great texture. Jalapeño brings subtle heat, and lime juice lifts the richness. For extra heat, leave some jalapeño seeds in or sprinkle with hot sauce before serving.

Prep Time: PT15M
Cook Time: PT35M
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 portion
Calories: 360
Sugar: 5g
Sodium: 390mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 18g
Cholesterol: 65mg

Keywords: street corn casserole, elote bake, chicken corn bake, cheesy mexican casserole