Easy and flavorful Baked Mexican Street Corn Chicken Casserole combines tender chicken with creamy, spicy elote-style corn topping for a bold weeknight dinner!
Why You’ll Love This Recipe
- 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
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)
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.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: Approx. 492 kcal per serving
Variations
- 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
Storage/Reheating
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
Can I use frozen or fresh corn instead of canned?
Yes, either works well—just make sure to thaw and drain frozen corn.
Can I prep this casserole ahead of time?
Yes, you can assemble the dish ahead and refrigerate it, then bake just before serving.
What can I substitute for queso fresco?
Feta or cotija cheese are great alternatives with a similar salty, crumbly texture.
Is this dish spicy?
It’s mild as written, but you can adjust heat with more cayenne or add hot sauce.
What sides go well with this casserole?
Try rice, black beans, or a fresh avocado salad for a complete meal.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well—just adjust cooking time as needed.
Can I grill the corn for extra flavor?
Definitely! Grilled corn adds a delicious smoky depth to the dish.
Is this good for meal prep?
Yes, it reheats well and can be portioned out for lunches or quick dinners.
How do I keep the chicken from drying out?
Use thinner cuts, don’t overbake, and make sure it’s well coated with the corn topping.
Can I make this dairy-free?
Yes—use vegan mayo, dairy-free sour cream, and skip or replace the cheese with a plant-based option.
Conclusion
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.
Print
Baked Mexican Street Corn Chicken Casserole
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Easy and flavorful Baked Mexican Street Corn Chicken Casserole combines tender chicken with creamy, spicy elote-style topping for a bold weeknight meal!
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: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American