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Overhead smartphone photo of a rectangular white ceramic baking dish containing Street Corn Chicken Casserole with melted mozzarella and charred corn.

Street Corn Chicken Casserole: The Ultimate Creamy Elote-Inspired Bake

This Street Corn Chicken Casserole features tender shredded chicken in a creamy ivory sauce, topped with bubbly mozzarella, smoky charred corn, tangy cotija, and fresh cilantro. A perfect weeknight dinner inspired by authentic Mexican elote flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 1.5 lbs Boneless Skinless Chicken Breasts Poached and shredded (680g)
  • 8 oz Cream Cheese Softened (225g)
  • 1 cup Sour Cream (240ml)
  • 2 cups Yellow Corn Kernels Fresh or frozen, charred (300g)
  • 1.5 cups Mozzarella Cheese Shredded (170g)
  • 1/2 cup Cotija Cheese Crumbled (60g)
  • 1 tsp Red Chili Powder (2.5g)
  • 1/4 cup Fresh Cilantro Chopped (10g)

Equipment

  • 1 9x13 Rectangular White Ceramic Baking Dish Ceramic provides even heat distribution.
  • 1 Cast Iron Skillet Essential for charring the corn kernels.

Method
 

Preparation
  1. Poach chicken breasts until 165°F (74°C) is reached, then shred into a mix of fine and chunky pieces.
  2. In a hot cast iron skillet with oil, sear corn kernels undisturbed for 2-3 minutes until dark brown char marks appear.
Assembly & Baking
  1. Whisk cream cheese and sour cream until an opaque ivory sauce forms. Fold in shredded chicken and half the charred corn.
  2. Layer mixture in a ceramic dish, top with mozzarella, and bake at 375°F (190°C) for 20 minutes.
  3. Broil for 2-3 minutes until the mozzarella is bubbly and golden-brown.
Garnish
  1. Top with remaining charred corn, cotija, chili powder, and fresh cilantro before serving.

Notes

Ensure corn is dry before charring to get the best visual results.
Use room temperature cream cheese for a smooth ivory sauce.