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If you love street corn and crave something cozy, cheesy, and packed with protein—this High-Protein Street Corn Chicken Casserole will be your new go-to. Inspired by classic Mexican street corn (Elote), this recipe combines tender shredded chicken, juicy corn, zesty lime, and bold spices into one satisfying bake.

We’ve swapped out a few ingredients to pump up the protein—like using Greek yogurt instead of mayo, and adding cottage cheese for extra creaminess and nutritional value. Don’t worry, it still delivers that signature smoky-sweet flavor combo thanks to fire-roasted corn and chili-lime seasoning.

This dish is weeknight-easy, family-approved, and perfect for meal prep. You get that indulgent feel with a much better nutritional profile—win-win!

Street Corn Chicken Casserole Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4–6
Equipment Needed: Mixing bowl, 9×13-inch casserole dish, oven

Ingredients:

2 1/2 cups cooked, shredded chicken breast
1 can (15 oz) no-salt-added corn kernels, drained
1/2 cup frozen fire-roasted corn (optional, for extra depth)
1/2 cup plain Greek yogurt (2% or full fat)
1/3 cup low-fat cottage cheese
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Juice of 1 lime
1/4 cup chopped fresh cilantro (plus extra for garnish)
1/2 cup crumbled cotija cheese (or feta)
1 cup reduced-fat shredded Monterey Jack or cheddar
Salt and pepper, to taste
1/2 cup crushed high-protein tortilla chips (or baked tortilla chips)

Directions:

Preheat the Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
Mix the Filling: In a large mixing bowl, stir together the shredded chicken, both types of corn, Greek yogurt, cottage cheese, chili powder, cumin, garlic powder, lime juice, cilantro, cotija cheese, and half of the shredded Monterey Jack. Add salt and pepper to taste.
Assemble the Casserole: Pour the mixture into the prepared dish and smooth it out evenly.
Top with Cheese: Sprinkle remaining shredded cheese evenly over the top.
Bake: Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
Add Crunch: Remove from oven, sprinkle with crushed tortilla chips, and return to bake for 5 more minutes until chips are slightly toasted.
Garnish and Serve: Top with extra cilantro, more cotija if desired, and lime wedges. Serve hot!

Pro Tips:

Swap in shredded rotisserie chicken breast to save time.
Mix a little smoked paprika with your chili powder for a deeper flavor.
Want more greens? Stir in 1/2 cup chopped baby spinach before baking.
If you like heat, add a dash of hot sauce or chopped jalapeño to the mix.
Use a broiler for the last 1–2 minutes to make the cheese extra golden and bubbly.

Street Corn Chicken Casserole

Print Recipe

Total Time: 40 minutes
Yield: 6 servings 1x

Instructions

Preheat the Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
Mix the Filling: In a large mixing bowl, stir together the shredded chicken, both types of corn, Greek yogurt, cottage cheese, chili powder, cumin, garlic powder, lime juice, cilantro, cotija cheese, and half of the shredded Monterey Jack. Add salt and pepper to taste.
Assemble the Casserole: Pour the mixture into the prepared dish and smooth it out evenly.
Top with Cheese: Sprinkle remaining shredded cheese evenly over the top.
Bake: Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
Add Crunch: Remove from oven, sprinkle with crushed tortilla chips, and return to bake for 5 more minutes until chips are slightly toasted.
Garnish and Serve: Top with extra cilantro, more cotija if desired, and lime wedges. Serve hot!

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 serving
Calories: 244 kcal
Sugar: 3.2 g
Fat: 10.6 g
Carbohydrates: 16.5 g
Fiber: 1.7 g
Protein: 20.2 g