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Mexican Street Corn Chicken Bake with Cheese and Cilantro

Mexican Street Corn Chicken Bake

A creamy, cheesy casserole inspired by Mexican street corn flavors—tender chicken, corn, spices, and zesty crema bake together for an easy, family-friendly main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: Mexican, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken shredded or diced (rotisserie works)
  • 2 cups corn kernels fresh, frozen (thawed), or canned (drained)
  • 1 cup black beans rinsed and drained
  • 1 cup fresh cilantro chopped
  • 1 cup Monterey Jack cheese shredded
Sauce & Seasoning
  • 1/2 cup mayonnaise or Mexican crema
  • 1/2 cup sour cream
  • 1 tbsp lime juice fresh
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
Toppings
  • 1/4 cup crumbled cotija or feta cheese
  • 2 tbsp extra cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Baking dish (9×13 in)
  • Mixing bowl
  • Whisk or spoon
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
  2. In a bowl, whisk mayo or crema, sour cream, lime juice, chili powder, cumin, garlic powder, and salt.
  3. Stir in chicken, corn, black beans, cilantro, and ½ cup shredded Monterey Jack cheese until everything is coated.
  4. Transfer mixture to baking dish and sprinkle remaining cheese on top.
  5. Bake 25–30 minutes until bubbly and cheese is melted/golden.
  6. Remove and let rest 5 minutes, then sprinkle with cotija, extra cilantro, and serve with lime wedges.
  7. Serve warm with tortilla chips, rice, or salad.

Notes

Make‑ahead: Assemble ahead and refrigerate; bake just before serving. Add diced peppers, jalapeños, or sub rotisserie chicken to save time. For heat, stir in chopped chipotles or hot sauce.