Name: Street Corn Chicken Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups cooked chicken, shredded; 1 cup corn kernels ((fresh, frozen, or canned)); 1 cup diced bell peppers ((red, yellow, or green)); 1 cup creamy cheese ((such as sour cream or cream cheese)); 1 tablespoon chili powder; 1 teaspoon garlic powder; 2 cups cooked rice ((white or brown)); 1 cup shredded cheese ((such as cheddar or Monterey Jack)); 1/2 cup green onions, chopped; Salt and pepper (to taste)

Jump to Recipe

Are you craving a creamy, cheesy, and flavor-packed dinner that’s as fun to make as it is to eat? Let me introduce you to Street Corn Chicken Casserole, the ultimate comfort dish that brings the bold, zesty vibes of Mexican street corn straight to your kitchen—all in a single easy bake! Imagine juicy shreds of chicken, sweet corn kernels, and colorful bell peppers mingling together beneath a blanket of melty cheese and a punch of spices. The first time I served this casserole at a family gathering, it disappeared in minutes—everyone kept going back for “just one more scoop.” What makes this recipe truly special is how it transforms simple pantry staples into a dish bursting with personality, color, and comfort. Best of all, it’s quick to whip up, taking just about 10 minutes to assemble before baking. If you loved my Creamy Chicken Enchilada Bake, you’ll want to add this one to your weekly rotation! Get ready to dish up happiness with every forkful.

What is Street Corn Chicken Casserole?

So, what exactly is Street Corn Chicken Casserole? Let’s break down the name—because “street corn” and “chicken” don’t usually stroll down the street together! This delightful dish borrows the beloved flavors of Mexican elote—corn slathered in creamy, tangy, cheesy goodness—and layers them up with hearty chicken and rice for a crowd-pleasing bake. Why do they call it Street Corn Chicken Casserole? Well, when you marry two classic favorites, you create a dinner that wins hearts—and as the old saying goes, “the way to a man’s heart is through his stomach” (although, let’s be honest, everyone falls for this one!). Ready to spice up your weeknights? Let’s get cooking!

Why You’ll Love This

There’s so much to adore about this Street Corn Chicken Casserole! First, the main highlight—the casserole is irresistibly creamy thanks to a blend of luscious cheese and sour cream, but what truly sets it apart is the medley of flavors from sweet corn, juicy chicken, and punchy spices. It’s like a fiesta in every bite! Making this at home doesn’t just save you money; you’ll also skip the takeout line and enjoy a nourishing meal that’s friendlier on your wallet and full of familiar, cozy flavors. The toppings—like vibrant green onions and gooey melted cheese—add both color and irresistible texture. If you’ve enjoyed my Southwest Chicken Bake, you’ll notice the same crowd-pleasing comfort but with that signature street corn flair. Give it a try tonight—your tastebuds (and your family) will thank you!

How to Make

Quick Overview

This Street Corn Chicken Casserole is perfect for busy nights—simple ingredients, minimal prep, and big flavor payoffs. Everything comes together in just one bowl and bakes up golden and bubbly in about half an hour. The best part? The creamy, cheesy sauce wraps every grain of rice and bit of corn in cozy, satisfying flavor. With a prep time of just 10 minutes, you’ll have dinner on the table in under 45 minutes.

Ingredients

2 cups cooked chicken, shredded
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced bell peppers (red, yellow, or green)
1 cup creamy cheese (such as sour cream or cream cheese)
1 tablespoon chili powder
1 teaspoon garlic powder
2 cups cooked rice (white or brown)
1 cup shredded cheese (such as cheddar or Monterey Jack)
1/2 cup green onions, chopped
Salt and pepper to taste

Directions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, corn kernels, diced bell peppers, cooked rice, and creamy cheese (sour cream or cream cheese). Mix until everything is evenly blended.
Sprinkle in the chili powder, garlic powder, salt, and pepper. Stir well to ensure the seasonings are distributed throughout the mixture.
Grease a 9×13 inch casserole dish lightly with oil or non-stick spray. Spoon the chicken and corn mixture evenly into the dish.
Top with the shredded cheese, spreading it out so the entire surface is covered.
Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and has a light golden tint.
Remove from the oven and let the casserole cool for a few minutes to set.
Sprinkle with fresh chopped green onions before slicing and serving.
Serve hot. Enjoy the comforting flavors and creamy texture!

What to Serve With

To round out your meal, pair your Street Corn Chicken Casserole with crisp tortilla chips or a side of guacamole for that classic Tex-Mex vibe. A zesty side salad with lime vinaigrette helps balance the richness of the casserole. For drinks, try a pitcher of iced tea or sparkling lime agua fresca. If you want to bulk out the meal further, black beans or charro beans are a savory, protein-packed option. For a special treat, finish dinner with a simple tres leches cake or fresh seasonal fruit.

Top Tips for Perfecting

For extra creaminess, add a few tablespoons of mayonnaise or Greek yogurt along with the sour cream or cream cheese.
Short on time? Use rotisserie chicken for added flavor and speedy prep.
Adjust the spice by swapping in smoked paprika or cayenne pepper, or stir in chopped jalapeños for heat.
You can substitute quinoa or cauliflower rice for regular rice to make the dish low-carb.
Want extra texture on top? Try crushed tortilla chips or jalapeño-flavored corn chips during the last 10 minutes of baking.
Avoid overmixing the filling—gently fold to keep the chicken shreds and corn kernels intact.
If using frozen corn or peppers, thaw and drain them first to avoid excess moisture in your casserole.

Storing and Reheating Tips

Leftovers? No problem! Cool the casserole to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. To reheat, simply microwave slices on medium power until heated through, or warm in a 350°F oven, covered with foil, for 15-20 minutes. If frozen, thaw overnight in the fridge before reheating. The cheese stays gooey and the flavors stay bold—nearly as good as fresh!

FAQs

Can I make this Street Corn Chicken Casserole ahead of time?
Yes! You can assemble the casserole a day in advance and bake it when ready to eat. Store covered in the refrigerator until baking.

Can I use rotisserie chicken instead of cooked chicken?
Absolutely! Rotisserie chicken adds even more flavor and makes prep a breeze.

Can I freeze this casserole?
Yes. Freeze leftovers (or the whole unbaked casserole) for up to 2 months. Thaw overnight before reheating or baking.

What can I substitute for sour cream or cream cheese?
You can use plain Greek yogurt for a lighter touch or ricotta for extra richness.

Is this recipe gluten free?
As written, yes! Just make sure your seasonings and cheese are labeled gluten free.

Conclusion

Street Corn Chicken Casserole is the recipe you never knew your weeknight needed—cozy, colorful, and full of fiesta flavor. Quick to prep and even quicker to disappear from the dinner table, it’s a satisfying shortcut to a family-favorite meal. Whether you’re a casserole connoisseur or a cooking newbie, you’ll find this dish simple, forgiving, and endlessly adaptable. Ready to put a fresh spin on comfort food classics? Gather your ingredients and enjoy a taste of street corn magic, right at home. Don’t forget to check out my other easy dinner recipes for more delicious inspiration!