Mexican Street Corn Casserole (with Chicken)

Close-up of a white baking dish with a chicken and corn casserole topped with cilantro. Baking dish is surrounded by a serving of casserole on a plate, cilantro, and a bowl of lime halves.

Mexican Street Corn Casserole (with Chicken)

A dump-and-bake, high-protein, Mexican street corn casserole with chicken, sweet corn, cotija, and a creamy elote-inspired sauce. Just 5-minutes of prep!

Course dinner, Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword casserole, chicken casserole, comfort food, corn casserole, high protein, mexican street corn casserole, quick

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 305

Author Robyn Conley Downs

Equipment

Large Baking Dish

Ingredients

1 cup whole Greek yogurt (or sour cream)
⅓ cup mayonnaise
1 ½ teaspoons chili powder, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
3 cups corn, fresh or frozen-defrosted, see notes
3 cups cooked chicken, diced or shredded
8 ounces cotija cheese, crumbled and divided, see notes
3 tablespoons chopped fresh cilantro

To Add at the End

2 teaspoons fresh lime juice

Instructions

Preheat oven to 375F.
In a large bowl, whisk together the sour cream, mayonnaise, 1 teaspoon chili powder, garlic powder, and salt until smooth.
Add the corn, chicken, and ⅔ cup of the crumbled cotija, stirring to combine.
Spray a 9x13 ceramic baking dish with cooking spray. Add the chicken corn mixture, spreading into an even layer.
Sprinkle with the remaining ⅓ cup cotija and ½ teaspoon chili powder.
Cover and bake for 30 minutes, then uncover and bake an additional 10-15 minutes, until browned and bubbling.
Allow to cool for 10 minutes, then squeeze over the fresh lime juice, sprinkle with cilantro, and serve.

Notes

Low Fat Dairy: I tested this recipe with low fat and fat free sour cream or Greek yogurt for this recipe, and the sauce separated in about half the tests. So sub at your own risk.
Cotija Cheese: If you can’t find Cotija cheese, crumbled feta cheese can be substituted as well as ricotta salata. Note: feta is a lot tangier than cotija, so the final dish will be on the tangy side.
Corn: If using frozen corn, make sure it’s defrosted first and very well drained so it doesn’t add extra water to the mix. Look for charred frozen corn for extra flavor!

Nutrition