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Street Corn Chicken Casserole

Comforting and cheesy casserole with shredded chicken, sweet corn, and a creamy, zesty blend of chili powder and garlic—perfect for cozy family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded or cubed chicken leftover or rotisserie chicken works well
  • 2 cups corn fresh, frozen, or canned
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup mayonnaise
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • chopped cilantro optional, for garnish
  • lime wedges optional, for garnish

Equipment

  • Large bowl
  • 9x13-inch Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large bowl, combine sour cream, mayonnaise, chili powder, garlic powder, salt, and pepper; stir until smooth and well blended.
  3. Step 3: Add cooked chicken and corn to the bowl; mix gently until everything is evenly coated.
  4. Step 4: Fold in half of the shredded cheddar cheese, saving the other half for topping.
  5. Step 5: Grease a 9x13-inch baking dish and spread the mixture evenly inside.
  6. Step 6: Sprinkle the remaining cheddar cheese on top to create a golden, melty crust.
  7. Step 7: Bake for 25–30 minutes until bubbly and cheese is golden brown.
  8. Step 8: Let cool for a few minutes before serving to help set the casserole.
  9. Step 9: Garnish with chopped cilantro and lime wedges if desired; serve warm.

Notes

Use rotisserie chicken for convenience. Substitute pepper jack cheese for a spicier kick. Add diced bell peppers or jalapeños for extra color and flavor. Store leftovers covered in the fridge up to 3–4 days or freeze for up to 2 months.