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A cheesy street corn chicken casserole topped with golden-browned melted cheese, sweet corn, tender shredded chicken, and fresh herbs, served hot and bubbling from the baking dish.

Cheesy Corn Chicken Casserole

Easy Cheesy Corn Chicken Casserole with shredded chicken, sweet corn, a creamy sour-cream-and-mayo base, and golden melted cheese. Comforting, crowd-pleasing, and ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 cups corn fresh, frozen, or canned
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 cups shredded cheese cheddar, Monterey Jack, or a mix, divided
  • 1 can 4 oz diced green chiles (optional)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

Equipment

  • 9×13-inch baking dish

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
  2. Mix sour cream, mayonnaise, garlic powder, cumin, smoked paprika, salt, and pepper until smooth.
  3. Fold in chicken, corn, green chiles (if using), and 1 cup cheese.
  4. Spread in the dish and top with remaining 1 cup cheese.
  5. Bake 25–30 minutes until edges are bubbling and top is golden. Rest 5 minutes, garnish, and serve.

Notes

Use cooked chicken (rotisserie is ideal). Drain corn and chiles well. Rest before serving for cleaner scoops. Excellent with rice or chips. Leftovers reheat well. Pure creamy comfort.