Preparation
Step 1: Prepare the Chicken Base
In a large mixing bowl, add the shredded or cubed cooked chicken. Make sure your chicken is bite-sized so it blends evenly into the casserole. Leftover rotisserie chicken works perfectly and gives deeper flavor.
Step 2: Mix the Creamy Street Corn Sauce
In another bowl, combine the sour cream, mayonnaise, cream cheese, lime juice, and lime zest. Whisk until the mixture is smooth, creamy, and lump-free. This creates the signature elote-style base that holds the casserole together.
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Step 3: Add Elote Seasonings
Add the chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne (if using). Mix well so the spices are evenly distributed. The sauce should smell fragrant and slightly smoky—this is where the Mexican street corn flavor shines.
Step 4: Add Corn, Cheese & Veggies
Fold in the corn, Rotel (drained), half of the cheddar, half of the Monterey Jack, cilantro, and green onions. Mix everything thoroughly until evenly coated in the creamy sauce.
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Step 5: Combine & Bake
Pour the mixture over the chicken and stir to combine. Transfer everything into a greased baking dish. Top with the remaining shredded cheeses.
Optional Crunchy Topping:
Mix crushed tortilla chips with 1 tablespoon melted butter and sprinkle on top.
Bake at 350°F (175°C) for 25–30 minutes or until bubbling and golden around the edges.
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