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Mexican Street Corn Casserole with Chicken

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A creamy, flavor-packed casserole inspired by Mexican street corn, combining sweet corn, tender chicken, tangy yogurt and mayonnaise, chili spices, and crumbly cotija cheese baked into a comforting and hearty dish.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Halal

Ingredients

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

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil.
  2. In a large mixing bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, 1 teaspoon chili powder, garlic powder, and kosher salt until smooth and creamy.
  3. Add the corn kernels, cooked diced or shredded chicken, and about 2/3 cup of the crumbled cotija cheese.
  4. Stir everything together until the ingredients are evenly coated with the creamy mixture.
  5. Transfer the mixture to the prepared baking dish and spread it evenly.
  6. Sprinkle the remaining cotija cheese over the top along with the remaining 1/2 teaspoon chili powder.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and continue baking for another 10–15 minutes until the casserole is bubbling and lightly browned on top.
  9. Let the casserole cool for about 10 minutes after baking.
  10. Finish by squeezing fresh lime juice over the top and sprinkling chopped cilantro before serving.

Notes

  • Frozen corn works well, but make sure it is fully thawed and drained before using.
  • Rotisserie chicken is a convenient option for this recipe.
  • For extra spice, add diced jalapeño or cayenne pepper to the sauce.
  • If cotija cheese is unavailable, feta cheese can be used as a substitute.
  • The casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.

Nutrition

Find it online: https://savorymomskitchen.com/mexican-street-corn-casserole-with-chicken/