Street Corn Chicken Casserole Recipe

Introduction

This Street Corn Chicken Casserole combines tender, juicy chicken breasts with a creamy, flavorful Mexican street corn topping. It’s an easy, crowd-pleasing dish that brings vibrant flavors and comfort in every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 cups sweet corn (drained if canned, thawed if frozen)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup cotija cheese, crumbled (for serving)
• 1/4 cup cilantro, chopped (for serving)
• Salt and pepper to taste (for seasoning chicken)
• Oil for browning chicken

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: In a large bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne pepper. Mix well to create the Mexican street corn mixture.
3. Step 3: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
4. Step 4: Heat a little oil in a nonstick skillet over medium heat. Brown the chicken on both sides until nicely golden but not cooked through.
5. Step 5: Arrange the browned chicken breasts in a casserole dish. Evenly spread the prepared corn mixture over the chicken.
6. Step 6: Bake uncovered for 30 to 40 minutes, until the chicken is fully cooked and a meat thermometer inserted into the thickest part reads 165°F.
7. Step 7: Remove from oven and garnish with crumbled cotija cheese and chopped cilantro before serving.

Tips & Variations

• For faster, more even cooking, slice chicken breasts in half horizontally to make them thinner.
• Let the chicken rest for at least five minutes after baking to allow juices to redistribute, keeping it tender.
• If short on time, canned or cooked shredded chicken can be used instead of fresh chicken breasts.
• Adjust the amount of cayenne pepper to vary the heat level according to your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just be sure to thaw it completely and drain any excess moisture before mixing it with the other ingredients.

What can I substitute for cotija cheese?

If cotija cheese is unavailable, feta cheese makes a good substitute as it shares a similar crumbly texture and salty flavor.

Street Corn Chicken Casserole Recipe

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★★★★★

4.5 from 139 reviews

Street Corn Chicken Casserole is a flavorful and hearty main dish that combines tender, browned chicken breasts with a creamy, spicy Mexican street corn mixture. Topped with crumbled cotija cheese and fresh cilantro, this casserole blends the zest of Mexican street corn with the comforting texture of baked chicken, perfect for a satisfying family dinner.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American, Mexican

Ingredients

Scale 1x2x3x

Chicken

• 4 chicken breasts, boneless and skinless

Mexican Street Corn Mixture

• 3 cups sweet corn (if using canned, drain first; if frozen, thaw first)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)

For Serving

• 1/2 cup cotija cheese, crumbled
• 1/4 cup cilantro, chopped

Instructions

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the casserole.
2. Prepare Corn Mixture: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and optional cayenne pepper. Mix well until fully combined.
3. Season Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
4. Brown Chicken: Heat a nonstick skillet over medium heat and add a small amount of oil. Place the chicken breasts in the skillet and brown each side until nicely golden, about 3-4 minutes per side. This step creates flavor and seals in juices.
5. Assemble Casserole: Arrange the browned chicken breasts in a casserole dish in a single layer. Spread the prepared Mexican street corn mixture evenly over the top of the chicken breasts.
6. Bake: Place the casserole dish in the preheated oven and bake uncovered for 30 to 40 minutes, or until the chicken is cooked through and an internal meat thermometer reads 165°F in the thickest part.
7. Garnish and Serve: Remove the casserole from the oven and immediately sprinkle crumbled cotija cheese and chopped fresh cilantro over the top. Allow the chicken to rest for five minutes before serving to let juices settle for tender bites.

Notes

• Letting the chicken rest for at least five minutes before slicing helps retain juices and keeps the chicken tender.
• This recipe works best with thin chicken breasts; slicing them in half horizontally allows faster, more even cooking.
• For a quick alternative, canned chicken breast can be used, though fresh chicken yields better flavor and texture.

Keywords: Street Corn Chicken Casserole, Mexican street corn, chicken casserole, baked chicken dish, cotija cheese