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A handheld smartphone photo of Street Corn Chicken Casserole with melted mozzarella and toasted spots in a white dish.

Street Corn Chicken Casserole: The Ultimate Creamy Elote-Style Bake

This Street Corn Chicken Casserole features tender shredded chicken breast and sweet yellow corn in a creamy spiced sauce, topped with bubbly mozzarella, salty cotija cheese, and fresh cilantro for the ultimate Mexican-inspired comfort dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups (600g) Cooked Chicken Breast Shredded
  • 3 cups (450g) Sweet Yellow Corn Frozen, thawed and patted dry
  • 1 cup (240ml) Sour Cream
  • 1/2 cup (120ml) Mayonnaise
  • 1 tbsp (15ml) Lime Juice Freshly squeezed
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (5g) Garlic Powder
  • 1/2 tsp (2.5g) Cumin
  • 1 cup (115g) Mozzarella Cheese Shredded
  • 1/2 cup (55g) Monterey Jack Cheese Shredded
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1 tbsp (8g) Ground Chili Powder
  • 1/4 cup (10g) Fresh Cilantro Chopped

Equipment

  • 1 White ceramic baking dish (9x13) Essential for even heat and visual presentation.
  • 1 Large Mixing Bowl

Method
 

Casserole Preparation
  1. In a large bowl, whisk sour cream, mayonnaise, lime juice, and spices until creamy.
  2. Fold in the shredded chicken and corn until thoroughly coated.
  3. Spread the mixture into a white ceramic baking dish and top with mozzarella and monterey jack.
  4. Bake at 375°F (190°C) for 20 minutes, then broil for 3 minutes to get toasted cheese spots.
  5. Finish with cotija, chili powder, and cilantro before serving.

Notes

Tip 1: Pat the corn dry to ensure the sauce remains thick.
Tip 2: Use a broiler to get those distinct golden spots on the mozzarella.