Street Corn Chicken Casserole (Creamy Elote Bake)

A golden, bubbly casserole that tastes like your favorite elote stand met cozy weeknight comfort. Juicy chicken, sweet corn, creamy-lime sauce, and melty cheese bake together, then get finished with tangy cotija, cilantro, and a squeeze of lime for that unmistakable street-corn snap. It’s perfect for busy nights, potlucks, game day spreads, or using up leftover chicken without feeling “leftover.”

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Why you’ll love this recipe

• Big flavor, low effort: pantry spices, rotisserie chicken, and frozen corn keep it simple.
• Comforting and crowd-pleasing: creamy, cheesy, slightly smoky, and bright with lime.
• Flexible: swap proteins, adjust heat, or add veggies/beans without fuss.
• Make-ahead friendly: assemble earlier, bake later; reheats like a dream.
• Shareable: great as a hearty dinner or scooped as a party dip with tortilla chips.

Recipe details

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes (plus 2–3 minutes broil)
• Total Time: 45–50 minutes
• Servings: 6–8

Ingredients

• 3 cups cooked shredded chicken (rotisserie works great; leftover grilled or turkey also good)
• 4 cups corn kernels (fresh cut from 4–5 ears, or 1 lb frozen thawed, or 2 cans drained; char if you can)
• 8 oz cream cheese, softened (light works; dairy-free cream cheese also works)
• 1 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise (or replace with more yogurt for lighter)
• 1 (4 oz) can diced green chiles, undrained (or 1 fresh jalapeño, seeded and minced)
• 2 cups shredded Monterey Jack or Pepper Jack, divided (cheddar or Oaxaca also work)
• 1/2 cup crumbled cotija (or feta; Parmesan in a pinch)
• Zest of 1 lime + 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder (optional)
• 1/2–1 tsp kosher salt, to taste
• 1/4 tsp black pepper
• 1/3 cup chopped cilantro, divided
• 3 green onions, thinly sliced, divided
• 1/4 cup finely diced red onion (optional, for pop and crunch)
• Optional crunchy topping: 1 tbsp melted butter + 1/2 cup crushed tortilla chips or panko
• Optional mix-ins: 1 cup black beans (drained), 1 red bell pepper (diced), 4 slices smoked meet (crumbled)
• Optional heat boosters: 1–2 tsp minced chipotle in adobo, 1/2 tsp cayenne, or a dash of hot sauce
• To finish: extra lime wedges and a sprinkle of Tajín or chili-lime seasoning

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Char the corn (flavor boost): Heat a large skillet over medium-high. Add a drizzle of oil and the corn. Cook 5–7 minutes, stirring occasionally, until some kernels blister and caramelize. Season with a pinch of salt. (If you’re rushed, you can skip this step.)
3. Make the creamy base: In a large bowl, beat softened cream cheese until smooth. Stir in sour cream, mayonnaise, lime zest and juice, chili powder, cumin, smoked paprika, garlic powder, onion powder (if using), salt, pepper, and the green chiles or jalapeño.
4. Combine: Fold in the shredded chicken, 1.5 cups of the shredded Jack cheese, half the charred corn, half the cilantro, half the green onions, and any optional mix-ins (beans, bell pepper, smoked meet).
5. Assemble: Spread the mixture evenly in the baking dish. Top with the remaining corn and the remaining 1/2 cup Jack cheese. If using a crunchy topping, mix crushed tortilla chips or panko with melted butter and sprinkle over the top.
6. Bake: Bake 25–30 minutes until bubbling at the edges and heated through. For a street-corn style char, switch to broil for 2–3 minutes, watching closely.
7. Finish and serve: Let rest 5–10 minutes to set. Sprinkle with cotija, the remaining cilantro and green onions, a pinch of Tajín or chili-lime seasoning, and an extra squeeze of lime. Serve warm.

Prep tips

• Rotisserie chicken: Remove skin, then shred while warm for best texture. Dark-and-white meat mix gives great flavor.
• Soften cream cheese quickly: Cut into cubes and microwave 10–15 seconds, or leave at room temp for 20–30 minutes.
• Fresh corn: If you have cobs, pan-sear kernels or grill the cobs first for smoky sweetness.
• Make-ahead: Assemble up to Step 5, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time.

Serving suggestions

• Spoon into warm tortillas or serve with tortilla chips for dipping.
• Pile over cilantro-lime rice or Spanish rice for a burrito-bowl vibe.
• Stuff baked potatoes or sweet potatoes for a hearty twist.
• Add freshness with a simple side salad, sliced avocado, or pico de gallo.
• Garnish with lime wedges, sliced radishes, pickled jalapeños, extra cotija, or a drizzle of crema.

Optional add-ons and spice swaps

• Extra heat: Add jalapeño, serrano, chipotle in adobo, or cayenne to taste.
• Smoky-sweet: Fold in roasted red peppers or a touch of honey with smoked paprika.
• More veg: Stir in zucchini, corn-off-the-cob plus bell peppers, or a handful of spinach.
• Protein swap: Use cooked shredded turkey, leftover grilled steak, or a plant-based chicken alternative.
• Lighter: Use Greek yogurt instead of sour cream/mayo and part-skim cheeses.

Storage, freezing, reheating

• Refrigerate: Cool completely, then store airtight for 3–4 days.
• Reheat: Cover and warm at 350°F (175°C) for 15–20 minutes, or microwave portions 1–2 minutes. Add a splash of milk or cream if it thickened, then re-broil briefly for a fresh top.
• Freeze (unbaked or baked): Wrap tightly and freeze up to 2–3 months. Thaw overnight in the fridge. If baking from chilled, add 10–15 minutes; from frozen, add 20–25 minutes, covering if browning too fast. Add fresh garnishes after reheating.

A note on street corn (elote)

Elote is a beloved Mexican street food: grilled corn on the cob slathered with creamy mayo or crema, rolled in cotija cheese, sprinkled with chili and lime, and often finished with cilantro. A popular off-the-cob variation is esquites, served in cups with similar trimmings.

This casserole takes inspiration from those flavors-the sweet corn, tangy lime, creamy base, chili warmth, and salty cotija, reimagining them in a cozy, shareable bake that nods to the original while remaining a practical, weeknight-friendly option for home cooks.

Next up: Street Corn Chicken Rice Bowl for a fresh, zesty spin