Street Corn Chicken Casserole – Mexican-Style Game Day

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Street Corn Chicken Casserole is one of those dinners that makes the whole house smell like you actually had time to cook, even on a chaotic weeknight. It’s just chicken, corn, a quick creamy sauce, and the oven doing most of the work, but the payoff feels bigger than the effort. You get the charry, chili-lime flavor of Mexican street corn in a cozy, cheesy bake that feeds everyone at once.

I like this recipe because it uses basic, budget-friendly ingredients and turns them into something that tastes like you went out to eat. You stir the corn mixture together in one bowl, pour it over seasoned chicken, and let it bubble away while you deal with backpacks, email, or dishes. It’s a solid option for nights when you want real food, minimal mess, and leftovers that actually get eaten.

Simple Steps to Street Corn Chicken Casserole

Ingredients

• 4 boneless, skinless chicken breasts

Mexican street corn mixture:

• 3 cups sweet corn (canned and drained, or 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 ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)

For serving:

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

The Process

1. Heat the oven. Set your oven to 350°F (175°C). This way it’s ready as soon as the chicken and corn are assembled, and you’re not stuck waiting with everything prepped.
2. Mix the street corn topping. In a large bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne (if using). Stir until the corn is evenly coated and the mixture looks creamy with no dry spots. Scrape the bottom of the bowl so all the spices are fully mixed in.
3. Season the chicken. Pat the chicken breasts dry with paper towels so they brown better. Sprinkle both sides lightly with salt and pepper. Dry chicken sears faster and gives better flavor to the casserole.
4. Brown the chicken on the stove. Set a nonstick or well-oiled skillet over medium heat and add a thin layer of oil. When the oil is hot, add the chicken and cook until both sides are nicely browned, about 3–4 minutes per side. You’re not cooking it through here, just getting color and flavor. Stop once each side has a golden crust.
5. Assemble the casserole. Place the browned chicken breasts in a single layer in a casserole dish (about 9×13 inches works well). Pour the corn mixture over the top and spread it out so all of the chicken is covered. The layer should be even, with no chicken left exposed.
6. Bake until done. Put the dish in the oven and bake uncovered for 30–40 minutes. Start checking around the 30-minute mark. The casserole is done when a meat thermometer in the thickest part of a chicken breast reads 165°F and the corn mixture is hot and bubbling at the edges.
7. Finish and serve. Carefully remove the dish from the oven and let it rest for about 5 minutes so the juices settle. Sprinkle the top with crumbled cotija cheese and chopped cilantro. Serve over rice, with tortilla chips, or alongside a simple salad.

Best Corn Options

If you’re trying to keep this Street Corn Chicken Casserole budget-friendly, use whatever corn you already have. Canned corn works perfectly as long as you drain it very well so the sauce doesn’t get watery. Frozen corn is another solid option; just thaw and pat it dry if it’s very icy. If fresh corn is cheap and in season, cut it off the cob and use it raw — it will cook through in the oven and give a slightly firmer bite. For extra flavor without extra cost, you can quickly toast the corn in a dry skillet until a few kernels get dark spots; that light char makes it taste closer to classic street corn.

Spice Level Swaps

This casserole is easy to adjust for picky eaters or spice lovers without making two separate dinners. For a mild version, skip the cayenne and use just half the chili powder; the dish will still be flavorful from the smoked paprika, garlic, and lime. To add heat without overwhelming kids, keep the base mild and offer hot sauce or crushed red pepper at the table. If your crew likes it spicy, double the cayenne or add a chopped jalapeño (seeds removed for medium heat, seeds left in for more kick) into the corn mixture. You can also swap smoked paprika for hot smoked paprika if you want more warmth without changing the texture.

Checking Chicken Doneness

The easiest way to avoid dry or undercooked chicken is a simple meat thermometer. Insert it into the thickest part of the breast, not touching the pan; when it reads 165°F, you’re done. If you don’t have a thermometer, cut into the thickest piece — the juices should run clear and the center should be opaque, not shiny or pink. Check around the 30-minute mark so you don’t accidentally overbake it; thinner breasts may cook faster. If your chicken pieces are very uneven, consider pounding the thicker ones a bit before cooking so everything bakes at about the same rate and you’re not pulling pieces out at different times.

Make-Ahead and Reheating

For busy nights, you can prep this Street Corn Chicken Casserole ahead and still get good texture. Brown the chicken and mix the corn topping up to 24 hours in advance. Store them separately in the fridge, then assemble right before baking. If you want to assemble the whole casserole ahead, cover it tightly and refrigerate, then add 5–10 extra minutes of bake time since you’re starting from cold. For leftovers, reheat individual portions in the microwave in 30–60 second bursts, or warm a larger amount covered in the oven at 325°F until hot. If the top looks dry, a spoonful of sour cream or a splash of milk stirred into your portion after reheating brings the creaminess back.

Topping and Serving Ideas

This dish is already loaded with flavor, but a few smart toppings can stretch it further and keep it interesting. Besides cotija and cilantro, add sliced green onions, diced tomatoes, or a little extra lime juice right before serving. To make it a full, budget-friendly meal, serve the casserole over rice, quinoa, or even plain pasta to soak up the sauce. You can also spoon the chicken and corn mixture into warm tortillas for quick tacos or burritos. For crunch without buying extra sides, crumble tortilla chips over the top at the table. If you need to feed a crowd, add a can of black beans or extra corn to the mixture to bulk it up without much extra cost.

Continue to Content

Street Corn Chicken Casserole

This oven-baked Street Corn Chicken Casserole pairs seared boneless chicken breasts with a creamy, zesty Mexican-style corn topping and crumbled cotija. It’s a quick, flavor-packed family meal perfect for weeknights, game day, or Cinco de Mayo.

Pin for Later Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Equipment

• Nonstick skillet
• casserole dish

Ingredients

  

Chicken:

• 4 boneless, skinless chicken breasts

Mexican street corn mixture:

• 3 cups sweet corn drained if canned or 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 ground 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

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Instructions

 

• Gather all ingredients and kitchen tools before beginning.

Preheat Oven:

• Preheat the oven to 350°F (175°C) so it reaches temperature while you prepare the rest of the dish.

Make the Corn Mixture:

• In a large bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne (if using). Stir until everything is evenly incorporated.

Prepare the Chicken:

• Pat the chicken breasts dry with paper towels and season both sides lightly with salt and pepper.
• Heat a little oil in a nonstick skillet over medium heat. Add the chicken and sear until both sides are golden-brown, about 3 to 5 minutes per side, to develop color before baking.

Assemble and Bake:

• Arrange the browned chicken breasts in a casserole dish in a single layer. Spread the prepared corn mixture evenly over the top of each breast.
• Bake uncovered in the preheated oven for 30–40 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).

To Serve:

• Remove the casserole from the oven and sprinkle with crumbled cotija and chopped cilantro. Serve warm.