Mexican Street Corn Casserole with Chicken
This Mexican Street Corn Casserole is the ultimate comfort food. All the creamy, tangy, smoky flavors of classic Mexican street corn (elote) combine with tender, juicy chicken and hearty black beans, all baked into one irresistible, cheesy casserole.
It’s a crowd-pleasing dinner that comes together quickly and delivers a fiesta of flavors in every single bite. Perfect for busy weeknights or festive gatherings, this casserole is a complete meal in one dish.
What is street corn casserole?
This Mexican-inspired casserole is a hearty and satisfying main course that boasts the flavors of Mexican street corn (creamy, tangy, slightly spicy, and loaded with cheese). It incorporates sweet corn, black beans, and shredded or diced chicken in a rich, creamy base made from Greek yogurt (or sour cream) and mayonnaise, seasoned with chili powder and garlic.
Topped with more crumbly cotija cheese and baked until bubbly and golden, this casserole is finished with a bright squeeze of lime and fresh cilantro. It’s a delicious, all-in-one meal that’s perfect for serving with tortillas, chips, or over rice.
Why you’ll love this Mexican street corn casserole
- Enjoy all the creamy, tangy, smoky goodness of Mexican street corn, loaded with tender chicken and black beans.
- This casserole comes together in just 15 minutes of prep. Perfect for those busy weeknights, thanks to pre-cooked chicken and pantry staples.
- The ideal way to feed a hungry family, loved by adults and kids alike.
Ingredients needed
- Greek yogurt: Provides a tangy, creamy base for the casserole. Use whole Greek yogurt or full-fat sour cream for the best flavor and texture. Low-fat versions tend to separate during baking.
- Mayonnaise: Adds richness and helps bind the creamy sauce together for a smooth, cohesive texture.
- Chili powder: Brings a warm, smoky depth and a touch of heat. It’s divided between the creamy sauce and the final topping.
- Garlic powder: Adds a savory, aromatic backbone to the dish.
- Kosher salt: Enhances and balances all the other flavors.
- Corn: The star of the dish! Use fresh corn kernels or frozen corn that has been fully defrosted and very well drained. For extra flavor, look for charred frozen corn.
- Black beans: Adds a boost of protein, fiber, and hearty texture. Make sure to drain and rinse them well.
- Cooked chicken: Use shredded or diced cooked chicken. Rotisserie chicken works beautifully for a super quick option.
- Cotija cheese: A crumbly, salty Mexican cheese that adds the perfect finishing touch. It’s divided, with some mixed into the filling and the rest sprinkled on top. If you can’t find cotija, you can substitute with feta cheese.
- Fresh cilantro: Brings a fresh, herbaceous note that brightens the finished dish.
- Fresh lime juice: Added at the very end, it provides a sharp, clean acidity that cuts through the richness and elevates all the flavors.
How do you make Mexican street corn casserole
Assemble the casserole:
- Preheat your oven to 375°F and spray a 9×13-inch ceramic baking dish with cooking spray.
- In a large bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, 1 teaspoon of chili powder, garlic powder, and salt until the mixture is smooth and well combined.
- Add the corn, black beans, cooked chicken, and ⅔ cup of the crumbled cotija cheese to the bowl. Stir until all the ingredients are evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining ⅓ cup of cotija cheese and the remaining ½ teaspoon of chili powder evenly over the top.
Bake and serve:
- Cover the baking dish with a lid or aluminum foil and bake for 30 minutes.
- Remove the cover and continue baking for an additional 10-15 minutes, or until the casserole is browned and bubbling around the edges.
- Allow the casserole to cool for 10 minutes. Just before serving, squeeze the fresh lime juice over the top and sprinkle with the chopped cilantro.
- Serve with small tortillas or sturdy chips for scooping.
PRO TIP: Covering the baking dish with foil for the first 30 minutes helps to cook the casserole through without the top of the casserole overbrowning.
Serving
This Mexican street corn casserole is a versatile dish that’s perfect for any occasion. Serve it as a hearty main course alongside a simple green salad or over lime rice.
For a fun, casual meal, set out a basket of warm flour or corn tortillas with salsa, or a bowl of sturdy tortilla chips, so everyone can scoop up the creamy, cheesy goodness.
Pair it with a refreshing margarita or a cold Mexican beer for the ultimate experience. Leftovers (if there are any!) are just as delicious the next day.
Sandy’s tips and substitutions:
- Storage: Leftovers can be stored for 3-4 days in an airtight container in the fridge.
- Don’t use low-fat dairy: For the creamiest, most stable sauce, stick with whole Greek yogurt or full-fat sour cream. Low-fat or fat-free versions have a tendency to separate and become watery during baking.
- Drain your corn well: If using frozen corn, it’s crucial to defrost it completely and drain it very well. Excess water will make the casserole watery instead of creamy. Patting it dry with a paper towel can help. Charred frozen corn adds an extra layer of smoky flavor.
- Rotisserie chicken shortcut: To save time, use a store-bought rotisserie chicken. Simply shred or dice the meat and you’re ready to go!
- Make ahead: You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake as directed when ready to serve (you may need to add 5-10 minutes to the baking time since it’s starting from cold).
Variations:
- Make it vegetarian: Simply omit the chicken and add an extra can of beans (like pinto or kidney beans) or some sautéed mushrooms and zucchini for a hearty vegetarian version.
- Spicy kick: For extra heat, add a finely diced jalapeño (with or without seeds) to the filling mixture, or stir in a pinch of cayenne pepper.
- Add some veggies: Feel free to add a diced red bell pepper or some sautéed onions to the filling for extra flavor and texture.
- Cheese substitutions: If you can’t find cotija cheese, crumbled feta or even shredded Monterey Jack cheese can be used as a substitute, though they will change the flavor profile slightly.
For more delicious and easy casserole recipes, try our Meatloaf Casserole, Chicken Broccoli Potato Casserole, or Ground Beef and Zucchini Casserole.
Other Mexican-inspired recipes you may want to try:
Get the Recipe:
Mexican Street Corn Casserole with Chicken
Ingredients
- 1 cup whole milk Greek yogurt, or sour cream
- ⅓ cup mayonnaise
- 1 ½ teaspoons chili powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 ½ cups corn, fresh or frozen-defrosted, see notes
- ½ cup black beans, drained
- 3 cups cooked chicken, diced or shredded (use Rotisserie)
- 8 ounces cotija cheese, crumbled and divided, see notes
- 3 tablespoons chopped fresh cilantro
- small tortillas, either corn or flour or sturdy chips
- 2 teaspoons fresh lime juice
Equipment
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, 1 teaspoon of chili powder, garlic powder, and salt until the mixture is smooth and well combined.
- Add the corn, black beans, cooked chicken, and ⅔ cup of the crumbled cotija cheese to the bowl. Stir until all the ingredients are evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining ⅓ cup of cotija cheese and the remaining ½ teaspoon of chili powder evenly over the top.
- Cover the baking dish with a lid or aluminum foil and bake for 30 minutes.
- Remove the cover and continue baking for an additional 10-15 minutes, or until the casserole is browned and bubbling around the edges.
- Allow the casserole to cool for 10 minutes. Just before serving, squeeze the fresh lime juice over the top and sprinkle with the chopped cilantro.
- Serve with small tortillas or sturdy chips for scooping.
Notes
Sandy’s tips:
- Storage: Leftovers can be stored for 3-4 days in an airtight container in the fridge.
- Don’t use low-fat dairy: For the creamiest, most stable sauce, stick with whole Greek yogurt or full-fat sour cream. Low-fat or fat-free versions have a tendency to separate and become watery during baking.
- Drain your corn well: If using frozen corn, it’s crucial to defrost it completely and drain it very well. Excess water will make the casserole watery instead of creamy. Patting it dry with a paper towel can help. Charred frozen corn adds an extra layer of smoky flavor.
- Rotisserie chicken shortcut: To save time, use a store-bought rotisserie chicken. Simply shred or dice the meat and you’re ready to go!
- Make ahead: You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake as directed when ready to serve (you may need to add 5-10 minutes to the baking time since it’s starting from cold).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
