Street Corn Chicken Casserole is your new favorite weeknight dinner. This mouthwatering one-pan meal brings all the bold, smoky, and creamy flavors of Mexican street corn together with tender chicken and melty cheese. Ready in under an hour, it saves you time while packing in flavor. Whether you serve it straight from the baking dish or spoon it into warm tortillas for easy tacos, this casserole is a guaranteed hit. Perfect for busy families, potlucks, or meal prepping, this recipe is delicious, satisfying, and super simple to make. Let’s dive in!
Why You’ll Love This Street Corn Chicken Casserole
This casserole delivers everything you crave in a hearty dinner: it’s rich, creamy, cheesy, and brimming with colorful textures from bell peppers, onions, and well-seasoned chicken. The magic comes from the Mexican street corn dip, which blends mayo, cheese, and spices into a tangy, creamy base. It’s quick to prepare, uses just one dish for minimal cleanup, and is completely customizable with your favorite toppings. Whether you’re a busy parent or just love comfort food, this casserole brings flavor and ease to your dinner table.
Ingredients
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 1/2 pounds boneless, skinless chicken breasts, sliced
- 1 (10-ounce) container store-bought Mexican street corn dip
- 4 cloves garlic, minced
- 1 1/2 tablespoons fajita or taco seasoning blend
- Kosher salt and pepper, to taste
- 1 cup shredded cheese of choice (Mexican blend recommended)
- Optional toppings: fresh cilantro, cotija cheese crumbles, additional fajita or taco seasoning, hot sauce, pickled red onions, warm tortillas
Step-by-Step: How to Make Street Corn Chicken Casserole
- Preheat the Oven: Set your oven to 400°F (200°C).
- Combine Ingredients: In a 9×13-inch casserole dish, add the sliced onion, green and red bell peppers, sliced chicken, street corn dip, minced garlic, fajita or taco seasoning, kosher salt, and pepper.
- Mix Well: Toss everything together in the dish until evenly combined. Using your hands is a great way to ensure everything is well coated.
- First Bake: Cover the dish with foil and place it in the oven. Bake for 30 minutes.
- Add Cheese and Finish Baking: After 30 minutes, remove the foil, give the mixture a good stir, and sprinkle shredded cheese over the top. Return to the oven uncovered for another 10 to 15 minutes, until the cheese is melted and bubbly.
- Serve and Garnish: Serve hot, topped with your favorite garnishes like cilantro, cotija cheese, extra seasoning, or pickled red onions. You can also serve with warm tortillas to make quick and easy tacos.
Helpful Tips
- Cut Evenly: Slice the chicken and vegetables evenly so they cook at the same rate.
- Use Pre-Cooked Chicken: For an even faster version, use shredded rotisserie chicken and reduce bake time slightly.
- Spice It Up: Add chopped jalapeños or a dash of cayenne for more heat.
- Check Doneness: Make sure chicken is fully cooked through (internal temp of 165°F).
Substitutions And Variations
- Meat Options: Substitute chicken with ground beef, turkey, or even shrimp.
- Vegetarian Version: Omit the chicken and add black beans or roasted cauliflower.
- Cheese Choices: Swap Mexican blend with Monterey Jack, Pepper Jack, or cheddar.
- Street Corn Dip: If you can’t find store-bought dip, mix mayo, sour cream, lime juice, cotija cheese, chili powder, and frozen corn.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled casserole in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave or bake covered at 350°F until heated through.
Nutritional Information
Each serving (1/6 of casserole) provides approximately:
- Calories: 565
- Protein: 36g
- Carbohydrates: 18g
- Fat: 38g
- Fiber: 3g
- Sugar: 5g
- Sodium: 780mg
Please note: These values are approximate and may vary based on the specific ingredients and toppings you use.
Serving Suggestions
- With Tortillas: Serve with warm flour or corn tortillas for taco-style enjoyment.
- Side Salad: A crisp green salad with lime vinaigrette pairs perfectly.
- Rice or Quinoa: Serve over rice or quinoa for a heartier meal.
- Topping Bar: Set up a DIY topping bar with cilantro, onions, cheese, hot sauce, and lime wedges.
Frequently Asked Questions About Street Corn Chicken Casserole
Can I make this casserole ahead of time?
Absolutely! You can assemble it up to a day in advance and store it in the refrigerator. When you’re ready to bake, add a few extra minutes to the initial cook time to ensure it heats through properly.
What if I can’t find Mexican street corn dip?
No worries! Mix 1 cup of mayonnaise, 1/2 cup sour cream, 1 cup corn kernels, 1/4 cup cotija cheese, 1 teaspoon chili powder, and juice from half a lime as a homemade substitute.
Is this recipe spicy?
Not by default, but it can be spiced up easily with jalapeños, hot sauce, or spicy taco seasoning.
Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid extra moisture in the casserole.
How do I know when it’s done?
The chicken should be fully cooked (internal temperature of 165°F), and the cheese should be bubbly and golden.
Final Thoughts
Thank you for trying out this Street Corn Chicken Casserole! It’s one of my go-to weeknight dinners because it’s so easy, flavorful, and satisfying. I love how it brings comfort food and bold flavors together in one delicious dish. Whether you’re feeding your family or prepping meals for the week, this casserole makes it simple to enjoy a homemade dinner with minimal fuss. I hope you love every bite as much as I do. Happy cooking, and thanks for being part of this food-loving community!
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Street Corn Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
treet Corn Chicken Casserole is a creamy, cheesy, and flavor-packed one-pan dinner inspired by Mexican street corn. Loaded with seasoned chicken, colorful peppers, and melty cheese, this easy recipe is perfect for busy weeknights. Customize with your favorite toppings and serve with tortillas for a quick and satisfying meal.
Ingredients
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 pounds boneless, skinless chicken breasts, sliced
1 (10-ounce) container store-bought Mexican street corn dip
4 cloves garlic, minced
1 1/2 tablespoons fajita or taco seasoning
Kosher salt and pepper, to taste
1 cup shredded cheese (Mexican blend recommended)
Optional toppings: fresh cilantro, cotija cheese, extra seasoning, hot sauce, pickled red onions, warm tortillas
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Combine Ingredients: In a 9×13-inch casserole dish, add the sliced onion, green and red bell peppers, sliced chicken, street corn dip, minced garlic, fajita or taco seasoning, kosher salt, and pepper.
- Mix Well: Toss everything together in the dish until evenly combined. Using your hands is a great way to ensure everything is well coated.
- First Bake: Cover the dish with foil and place it in the oven. Bake for 30 minutes.
- Add Cheese and Finish Baking: After 30 minutes, remove the foil, give the mixture a good stir, and sprinkle shredded cheese over the top. Return to the oven uncovered for another 10 to 15 minutes, until the cheese is melted and bubbly.
- Serve and Garnish: Serve hot, topped with your favorite garnishes like cilantro, cotija cheese, extra seasoning, or pickled red onions. You can also serve with warm tortillas to make quick and easy tacos.
Notes
Use rotisserie chicken for faster prep.
Add jalapeños or hot sauce for extra heat.
Homemade street corn dip can be subbed if store-bought is unavailable.
Great for meal prep and freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 565 kcal
- Sugar: 5 g
- Carbohydrates: 18g
- Protein: 36g