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Chunks of juicy chicken with corn bring out the best in cheesy flavor, all finished with a crunchy chip layer. I love making this super-satisfying street corn chicken bake when I want something fun but filling—nobody leaves the table hungry.
This one popped up after hosting a summer cookout and now I make it any night I want a no-fuss crowd pleaser. That golden chip cover is super satisfying, and the blend of spices makes everyone come back for seconds.
Delicious Ingredients
- Shredded rotisserie chicken: The easy, juicy foundation Grab a rotisserie from the store—it’s tasty and cuts your work
- Sweet corn kernels: Adds that touch of sweetness and bright color Fresh from the cob is awesome if it’s around but frozen or canned gets the job done too
- Cream cheese: Brings a silky, creamy touch For best results, pick the full-fat block and let it sit out so it stirs in easily
- Mayonnaise: Boosts moisture and adds some depth Go for a rich, real mayo
- Sour cream: Extra creaminess and a bit of tang Look for thicker styles so your mix isn’t runny
- Shredded Monterey Jack: Melts into the mix and gives a gooey bite Try a Mexican blend if you want more oomph Grate it fresh for best flavor
- Cotija cheese crumbles: Gives salty and bright Mexican notes If you’re out, feta works in a pinch
- Crushed tortilla chips: For a crispy, salty top layer Use sturdy chips that stay crisp in the oven
- More Monterey Jack: Toss with the chips for a cheesy crust
- Fresh cilantro (optional plus extra for the end): Brings a herby, fresh note Chop it just before you toss it in
- Lime juice: Squeezes in sharp, fresh brightness Always go for fresh if possible
- Chili powder: Lays down classic street corn spice Choose one that’s not too hot unless you like heat
- Ground cumin: Gives a toasty, earthy base Boost it by grinding from whole if you’re up for it
- Garlic powder: Subtle garlicky boost Make sure it smells sharp and fresh
- Salt and black pepper: Season as you like, freshly cracked pepper has a kick
- Lime wedges, cilantro, and your favorite hot sauce to finish: Great for topping and personal flair
Simple Steps
- Get the Oven and Pan Ready
- Crank your oven to 375 Fahrenheit before you start. Coat a 9x13 baking pan so nothing sticks later.
- Put Together the Filling
- In a big mixing bowl, toss in chicken, corn, cream cheese, mayo, sour cream, and Monterey Jack. Sprinkle in chili powder, cumin, garlic powder, salt, and pepper. Add in half your cotija and some cilantro, then pour in the lime juice. Stir so everything’s totally combined—no streaks or lumps.
- Spread and Sprinkle
- Use a spoon to spread the chicken blend across your pan. Scatter the last bit of cotija cheese everywhere for extra salty hits.
- Prep the Crispy Top
- In another bowl, mix chips and the leftover Monterey Jack. Spread this mix evenly over your casserole so you get that perfect crisp-cheesy layer.
- Bake until Melty and Golden
- Slide it in uncovered. Bake for 25–30 minutes, watching for bubbling edges and a golden, crunchy top.
- Let It Rest and Serve Up
- Sit tight for about 5–10 minutes after pulling it out so the casserole firms up for tidy slices. Toss on extra cilantro, some lime wedges, and a dash of hot sauce if you’re feeling it.
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The fresh lime squeeze at the very end is my favorite part It wakes up every bite At family taco nights I’d see the whole crew crowd around to pile their plates and nobody skips the lime
How to Store
Let things cool off all the way, then move leftovers to a sealed container. You can keep it in the fridge for up to three days. Freezing? Portion it first and it’ll last two months. Oven reheating keeps things crisp, but you can microwave if you’re short on time.
Swap Options
Can’t find cotija? Feta’s crumbly with a similar salty edge. If you want sharper or spicier flavors, try cheddar or pepper jack instead of Monterey Jack. Light cream cheese or sour cream can work, just watch out for extra liquid. Cut back on salt if your cheese has less sodium.
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How to Serve
This meal totally stands on its own but it’s even better with a simple green salad or warm sautéed veggies. Warm up flour tortillas and set them out so everyone can fill their own for street-style tacos. Top with creamy avocado or sliced fresh jalapeños to make it party-ready.
Origins and Flavor Notes
Elote is classic Mexican street corn, usually grilled and slathered with cheese, lime, chili, and mayo. This dish puts all those big flavors into a baked, scoopable comfort meal the family will finish fast. You get creamy, zesty, and crispy in every bite—it’s a true celebration of bold taste.
Recipe FAQs
- → Can I swap rotisserie chicken into the meal?
Sure, pre-cooked rotisserie chicken works great and saves prep time, staying juicy and delicious.
- → Should I use fresh, frozen, or canned corn?
They all work, but for the best taste and texture, go with fresh or frozen. Canned is a handy backup.
- → What’s the key to a crunchy top layer?
Mix shredded cheese and tortilla chips before baking—they’ll crisp up golden and delicious in the oven.
- → What’s a good stand-in for cotija cheese?
If you’re out of cotija, feta cheese is a salty, crumbly substitute that works well.
- → Can I prep this meal early?
Definitely. Build it, cover it, and pop it in the fridge—just wait to add the topping and bake when ready to serve.
- → How can I turn up the spice level?
Spice it up with chopped jalapeños, extra chili powder, or a splash of hot sauce at the table.