Baked Mexican Street Corn Chicken Casserole—creamy, cheesy, and loaded with bold flavor, an easy family dinner everyone will crave!
Why this one earns a spot
- Combines two comfort food favorites: baked chicken and street corn
- Simple, one-dish prep with minimal cleanup
- Bold, tangy, and creamy flavors with a spicy option
- Great for busy weeknights and family dinners
- Naturally gluten-free and easily customizable
What you need
- 2 lbs boneless, skinless chicken breasts (4–6 thin pieces)
- 3 cups sweet corn (2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tablespoon lime juice
- 1½ teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup queso fresco, crumbled (for topping)
- 1/4 cup cilantro, chopped (for garnish)
Directions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together the corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne (if using).
- Place chicken breasts in a baking dish and season with additional salt and pepper if desired.
- Spread the corn mixture evenly over the chicken.
- Bake uncovered for 30–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and sprinkle with crumbled queso fresco and chopped cilantro. Serve hot.
How much it makes
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: Approx. 492 kcal per serving
Mix it up
- Cheesier: Mix shredded pepper jack or cheddar into the corn topping before baking
- Creamier: Add a couple tablespoons of cream cheese to the sauce mix
- Spicier: Increase cayenne or add chopped jalapeños
- Low-carb: Replace corn with chopped zucchini or cauliflower for a lower-carb version
- Grilled Twist: Use grilled chicken instead of baked for a smoky flavor
Will it keep?
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating:
Reheat in a 350°F oven until warmed through, or microwave in 1–2 minute intervals.
Freezing:
Freeze cooked and cooled casserole in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
How long does Baked Mexican Street Corn Chicken Casserole last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This casserole also freezes well for up to 2 months. To reheat, warm in a 350°F oven until warmed through, or microwave in 1–2 minute intervals.
Can I substitute cream cheese in this recipe?
I’ve found that for extra creaminess, Greek yogurt offers a tangier, lighter profile. Mascarpone provides a richer, more decadent texture. Blended cottage cheese can also add creaminess with a protein boost, though it might be slightly less smooth than cream cheese.
What internal temperature should chicken reach?
Chicken should always reach an internal temperature of 165°F measured with a meat thermometer, per USDA FSIS guidelines. For best results, let the chicken rest after baking. This allows the juices to redistribute, keeping it moist and flavorful.
What goes well with Baked Mexican Street Corn Chicken Casserole?
In my experience, this casserole pairs wonderfully with simple sides. A fresh green salad with a light lime vinaigrette would be perfect to cut through the richness. Consider serving it alongside fluffy cilantro-lime rice or warm tortillas for scooping up every delicious bite. Black beans are another great, easy option.
Is Baked Mexican Street Corn Chicken Casserole gluten-free?
This Baked Mexican Street Corn Chicken Casserole is naturally gluten-free, as stated in the recipe content. All listed ingredients, including chicken, corn, mayonnaise, sour cream, and spices, are typically gluten-free. Therefore, no specific ingredient swaps are needed to make this delicious casserole suitable for a gluten-free diet.
Worth knowing
This Baked Mexican Street Corn Chicken Casserole brings all the vibrant flavor of elote to your dinner table in a simple, satisfying, and comforting way. Creamy, tangy, and spiced just right, it’s a weeknight winner that’s easy to throw together and guaranteed to please everyone at the table.
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Baked Mexican Street Corn Chicken Casserole
- Total Time: PT40M
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Baked Mexican Street Corn Chicken Casserole—creamy, cheesy, and loaded with bold flavor, an easy family dinner everyone will crave!
Ingredients
2 lbs boneless, skinless chicken breasts (4–6 thin pieces)
3 cups sweet corn (2 cans, drained)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tablespoon lime juice
1½ teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/4 cup queso fresco, crumbled (for topping)
1/4 cup cilantro, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix corn, mayo, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne.
Place chicken breasts in a baking dish. Season lightly if desired.
Spread corn mixture evenly over the chicken.
Bake uncovered for 30–40 minutes, until chicken reaches 165°F (74°C).
Remove, then top with queso fresco and cilantro before serving.
Notes
- Use frozen corn (thawed) if preferred.
- For extra cheese, add shredded pepper jack before baking.
- Great with rice, tortillas, or salad on the side.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American