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Overhead view of Street Corn Chicken Casserole highlighting the creamy sauce and golden cheese spots.

Street Corn Chicken Casserole: The Ultimate Cheesy Elote-Style Dinner

This Street Corn Chicken Casserole features shredded chicken and sweet corn in a creamy lime-chili sauce, topped with melted mozzarella, monterey jack, and crumbled cotija cheese for a perfect elote-inspired weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs shredded chicken breast 680g, cooked
  • 3 cups sweet corn kernels 450g, fresh or frozen
  • 1/2 cup sour cream 120ml
  • 1/2 cup mayonnaise 120ml
  • 2 tbsp lime juice 30ml, fresh squeezed
  • 1 tsp chili powder 2g, for the sauce
  • 1 cup mozzarella cheese 113g, shredded
  • 1 cup monterey jack cheese 113g, shredded
  • 1/4 cup cotija cheese 30g, crumbled
  • 2 tbsp fresh cilantro 5g, chopped
  • 1 tsp red chili powder 2g, for dusting

Equipment

  • 1 White rectangular ceramic baking dish 9x13 inch preferred
  • 1 Large Mixing Bowl

Method
 

Prep and Mix
  1. In a large bowl, whisk sour cream, mayo, lime juice, and chili powder until smooth.
  2. Add shredded chicken and corn kernels to the sauce; fold until evenly coated.
Bake
  1. Spread mixture in a white ceramic dish. Top with a blanket of mozzarella and monterey jack.
  2. Bake at 375°F (190°C) for 25 minutes until the cheese shows toasted golden brown spots.
Garnish
  1. Garnish with crumbled cotija, fresh chopped cilantro, and a dusting of red chili powder.

Notes

Use a white dish for the best visual presentation.
Fresh lime juice is essential for the authentic 'street corn' flavor profile.