Description
A vibrant, creamy, and zesty dish that brings the beloved flavors of Mexican Elote into a hearty, protein-packed bake. Succulent chicken and sweet corn are tossed in a tangy, spiced cream sauce and finished with a golden-brown Cotija cheese crust, fresh lime, and cilantro.
Ingredients
The Creamy Base
- 3 cups cooked chicken, diced or shredded
- 3 cups corn (fresh or frozen-defrosted)
- 1 cup Greek yogurt or sour cream, 1/3 cup mayonnaise
- 1.5 tsp chili powder, 1 tsp garlic powder, 1 tsp salt
The Authentic Toppings
- 8 oz Cotija cheese, crumbled (divided)
- 2 tsp fresh lime juice
- 3 tbsp fresh cilantro, chopped
Instructions
Prep: Preheat oven to 375°F. Grease a 9×13 dish.
Mix: Whisk yogurt, mayo, 1 tsp chili powder, garlic powder, and salt. Fold in chicken, corn, and 2/3 cup Cotija.
Layer: Spread into dish. Top with remaining Cotija and 0.5 tsp chili powder.
Bake: Cover with foil; bake 30 mins. Uncover and bake 10–15 mins more until bubbly and browned.
Finish: Rest 10 mins. Drizzle with lime juice and cilantro before serving.
Notes
Cotija vs. Feta: Feta is the best substitute; it mimics the salty, crumbly texture that doesn’t fully melt.
Dry Your Corn: Pat corn completely dry to prevent excess water from thinning the creamy base.
The ‘Bitterness’ Warning: Add lime juice and cilantro only after baking to avoid bitterness and wilting.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course / Casserole
- Method: Mix-and-Bake
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Generous Scoop
- Calories: 380
- Sugar: 4
- Sodium: 910
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 30
- Cholesterol: 115
Keywords: street corn chicken casserole, elote chicken bake, mexican street corn casserole, easy chicken dinners, cotija cheese recipes