This looks like a creamy cheesy street-corn chicken casserole with sweet corn, tender shredded chicken, melted cheese, lime, cilantro, and a lightly browned top. Similar versions use chicken, corn, cream cheese/sour cream, chili spices, lime, and cotija or Monterey Jack cheese.
 Ingredients
For the casserole:
- 3 cups cooked shredded chicken
- 4 cups sweet corn, fresh or frozen
- 8 oz (225 g) cream cheese, softened
- ½ cup sour cream
- â…“ cup mayonnaise
- 1 cup shredded Monterey Jack or mozzarella cheese
- ½ cup crumbled cotija or feta cheese
- 1 jalapeño, finely chopped (optional)
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For topping:
- ½ cup shredded cheese
- 2–3 tbsp cotija/feta
- Fresh cilantro
- Lime wedges
- A little paprika or chili powder
 Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the corn:
If using frozen corn, thaw and drain it well. For extra flavor, sauté it in a dry skillet for 4–6 minutes until lightly golden. Charred corn gives the casserole a deeper street-corn flavor. - Make the creamy mixture:
In a large bowl, mix softened cream cheese, sour cream, mayonnaise, lime juice, chili powder, paprika, cumin, garlic powder, salt, and black pepper until smooth. - Add the filling:
Fold in the shredded chicken, corn, jalapeño, cilantro, 1 cup shredded cheese, and half of the cotija/feta. - Transfer to dish:
Spread everything evenly into the baking dish. - Add the topping:
Sprinkle the remaining shredded cheese and cotija/feta over the top. Add a light dusting of paprika or chili powder. - Bake:
Bake uncovered for 25–30 minutes, until hot, bubbling, and golden brown on top. Similar street-corn chicken casseroles use about 25–35 minutes at 375°F. - Finish:
Let it rest for 5–10 minutes. Garnish generously with fresh cilantro and serve with lime wedges.
 Quick Details
- Prep: 15–20 minutes
- Cook: 25–30 minutes
- Total: About 45–50 minutes
- Servings: 6–8
- Cuisine: Mexican-inspired
- Difficulty: Easy
 Approximate Nutrition
Per serving, assuming 8 servings:
- Calories: ~450–500 kcal
- Protein: ~28–32 g
- Carbohydrates: ~25–30 g
- Fat: ~27–31 g
- Saturated Fat: ~12–15 g
- Fiber: ~3–4 g
- Sugar: ~5–7 g
- Sodium: ~650–800 mg
Nutrition varies depending on the chicken, cheese, mayonnaise, and portion size. Published versions of similar casseroles range from roughly 425 to 563 calories per serving.
 Q&A
Q: Can I use canned corn?
Yes. Drain it very well before adding it.
Q: Can I use frozen corn?
Absolutely. Thaw and pat it dry first.
Q: Can I make it without chicken?
Yes. Simply leave out the chicken for a creamy cheesy corn casserole.
Q: What can replace cotija cheese?
Feta is an excellent substitute.
Q: How can I make it spicier?
Add jalapeño, cayenne pepper, chili flakes, or your favorite hot sauce.
Q: Can I prepare it ahead of time?
Yes. Assemble it, cover, and refrigerate before baking. Let it sit briefly at room temperature before putting it in the oven.
Q: How long do leftovers last?
Store covered in the refrigerator for about 3–4 days and reheat until hot.
Q: Can I freeze it?
Yes, although the creamy texture may change slightly after thawing. Some versions recommend freezing for up to about 3 months.
 Best Tip
For the golden, restaurant-style top shown in the picture, use a combination of shredded Monterey Jack/mozzarella and crumbled cotija/feta, then broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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