Archive for April 2026

This Mexican Street Corn Chicken Casserole takes everything you love about elote, tangy lime, smoky Tajin, sweet corn, and creamy cotija, and turns it into one bubbly, cheesy weeknight dinner the whole family will devour!

Trust Me, You’ll Love This One

Elote vibes, no grill required: All those yummy street corn flavors, zesty, smoky, creamy, baked into one easy dish.
Super Simple: Mix, spread, bake… done. It’s the kind of dinner that feels special without much effort.
Family Favorite! Cheesy, cozy, and impossible to resist, don’t expect leftovers!

Mexican Street Corn Chicken Casserole Ingredients

Shredded Chicken: I recommend using rotisserie chicken to make this as easy as possible!
Corn: You can use frozen (thawed), fresh, or canned corn, whatever you have on hand. Just be sure to drain canned corn well.
Cheese Swaps: Cotija adds the classic flavor, but queso fresco, crumbled feta, or even grated parmesan all work great.
Want more heat? Add a pinch of cayenne pepper to kick things up a notch.
Add a Smoky Twist: Swap in smoked paprika for a smoky taste.
Using fresh corn? Grill the corn first for extra flavor, then cut the kernels off the cob and add to the mix.
Substitutions: You can use mayonnaise, or greek yogurt in place of the sour cream.

How to Make Mexican Street Corn Chicken Casserole

Making this Mexican Street Corn Casserole could not be easier! Everything comes together in one dish for bold, creamy, flavor packed results. And if you love these flavors, try my Mexican street corn soup and dip too!

Mix: Preheat the oven to 350°F, then lightly grease a 9×13-inch baking dish. In a large bowl, mix together the cream cheese, shredded cheese, sour cream, red onion, cilantro, lime juice, Tajin, garlic powder, onion powder, chili powder, salt, and pepper until smooth.
Combine: Stir in the shredded chicken, corn, and green chiles until everything is well combined.
Bake: Transfer the mixture to the prepared baking dish, then spread the mixture out evenly. Bake uncovered for 35–40 minutes, until hot and lightly golden on top.
Serve: Remove from the oven and top with crumbled cotija cheese, extra Tajin, and fresh cilantro if desired. Serve Mexican street corn chicken casserole warm.

All of the sauce ingredients added to a bowl.

Corn and chicken added to the mixed up sauce ingredients.

Alyssa’s Serving Tip

How to Serve: We love this served as a full meal with a simple salad, rice, or refried beans! It’s also great served with tortilla chips as a fun dip style snack or game day appetizer. Or spoon it into warm tortillas for easy tacos!

Mexican Street Corn Chicken Casserole

This Mexican street corn chicken casserole combines juicy chicken, sweet corn, lime, and a creamy sauce for an easy family dinner.

Course Dinner, entree, main, Main Course, main dish

Cuisine Mexican, Mexican American

Keyword alfredo ravioli casserole, crockpot mexican street corn, Easy Casserole, elote chicken casserole, mexican street corn casserole, mexican street corn chicken casserole, mexican street corn chicken casserole recipe, street corn casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 354kcal

Author Alyssa Rivers

Equipment

1 9 x 13-inch casserole dish or 3-quart baking dish

Ingredients

4 cups shredded cooked chicken
3 cups thawed frozen corn
1 (4-ounce) can diced green chiles
8 ounces softened cream cheese
1 cup shredded pepper jack cheese
⅓ cup sour cream
3 tablespoons diced red onion
¼ cup chopped fresh cilantro additional for topping, if desired
2 tablespoons fresh lime juice about 1-2 limes
1 tablespoon Tajin additional for topping, if desired
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Chile powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup crumbled cotija cheese, or queso fresco more or less for topping as desired

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
Combine 8 ounces softened cream cheese, 1 cup shredded pepper jack cheese, ⅓ cup sour cream, 3 tablespoons diced red onion, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon Tajin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Chile powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a large bowl until smooth.
Stir in 4 cups shredded cooked chicken, 3 cups thawed frozen corn, and 1 (4-ounce) can diced green chiles.
Transfer to the prepared baking dish. Bake uncovered for 35-40 minutes, until lightly browned and bubbling.
Top with 1 cup crumbled cotija cheese, or queso fresco, and additional Tajin and fresh cilantro if desired, and serve.

Notes

Leftover and Make Ahead Instructions

Fridge: Store airtight up to 5 days. Reheat in 30-second bursts or bake at 350°F for 15 to 20 minutes until hot (165°F).
Freezer: Assemble in a freezer-safe dish, wrap tightly, freeze up to 3 months. Thaw overnight or bake from frozen, adding 10 to 20 minutes. Heat to 165°F.
Make Ahead: Assemble, cover, and refrigerate up to 24 hours. Bake, adding about 10 extra minutes until 165°F

Nutrition

Serving of the Mexican street corn chicken casserole in a bowl with a gold fork.

More Easy Chicken Casseroles to Try

Can’t get enough easy chicken casseroles? Here are a few more cozy, no-fuss recipes you’ll want to try next!

Dinner

Lemon Chicken Casserole

45 minutes

Dinner

Chicken Tetrazzini Casserole

40 minutes

Dinner

Million Dollar Chicken Casserole

35 minutes

Dinner

Neiman Marcus Chicken Casserole

55 minutes

from The Recipe Critic https://ift.tt/EevX5bq

You have to make this New Orleans BBQ shrimp! The shrimp are tender and swimming in a rich, buttery garlic sauce. Grab a bib, lick your fingers, and sop up every last drop with crusty bread.

Why You’ll Be Tempted to Lick the Plate

It’s true New Orleans Style! My version is buttery, garlicky, and of course has plenty of fresh lemon juice and Worcestershire!
It’s simple but done right! The ingredients are simple, and every step matters, so you get big flavor without being complicated.
To Die For Sauce! You’ll have plenty for dipping crusty bread and soaking up every last drop, which is the whole point of this dish!

New Orleans BBQ Shrimp Ingredients

Shrimp: Larger shrimp are better–XL or jumbo. You can leave the head and shell on, or remove them if you prefer.
Like it Hot? Adjust the heat with Cajun or Creole seasoning, or add hot sauce, cayenne, or red pepper flakes for extra spice.
Low Sodium: Control the salt by choosing a low-sodium Creole or Cajun seasoning and adjusting the added salt.
Worcestershire: This recipe lives and dies by the Worcestershire. Don’t skip it.

How to Make New Orleans BBQ Shrimp

This easy New Orleans BBQ shrimp recipe is all about the delicious sauce and buttery shrimp. I wanted to drink it straight from the bowl! Make a side of grits and hush puppies for a complete southern meal.

Season Shrimp: Combine the shrimp in a large bowl with garlic, Cajun seasoning, paprika, dried thyme, pepper, salt, and cayenne pepper.
Start Shrimp: Heat a large 14-inch skillet over medium heat, then add the butter and melt it. Add the shrimp and cook for 1-2 minutes, until they start to turn pink and opaque but aren’t fully cooked.
Add & Simmer: Add the Worcestershire sauce, lemon juice, and fresh lemon slices; stir, then simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. Garnish with green onions and serve with crusty bread.

Raw shrimp covered in seasonings in a mixing bowl.

Seasoned shrimp in a skillet with melted butter.

How to Cook it in the Oven

Prep: Preheat the oven to 350°F.
Season: Toss the shrimp with garlic, seasonings, Worcestershire, and lemon juice.
Add: Transfer to a 3-quart or 9×13-inch baking dish, then top with lemon slices and dot with butter.
Bake: Bake for 15–18 minutes, stirring halfway. Cook until the shrimp are pink and opaque. Garnish with green onions and serve with crusty bread.

New Orleans BBQ Shrimp

This New Orleans BBQ shrimp is buttery, garlicky, and swimming in a bold sauce that begs for crusty bread.

Course Appetizer, Dinner, entree, Main Course, main dish

Cuisine cajun, creole, New Orleans, Southern

Keyword 15 minute Garlic Shrimp Stir Fry, air fryer coconut shrimp recipe, baked BBQ shrimp, BBQ shrimp, mardi gras, new orleans barbeque shrimp, new orleans barbeque shrimp recipe, new orleans BBQ shrimp, new orleans BBQ shrimp recipe, new orleans-style bbq shrimp

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 392kcal

Author Alyssa Rivers

Equipment

1 14-inch skillet

Ingredients

2 pounds extra-large or jumbo shrimp divined, but with tails and shells still on
1 tablespoon minced garlic sbout 3-4 large cloves
2 teaspoons Cajun seasoning
½ teaspoon paprika
½ teaspoon salt more or less to taste
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup unsalted butter
¼ cup Worcestershire sauce
2 tablespoons fresh lemon juice
4-5 slices fresh lemon 1 whole lemon
⅓ cup sliced green onions

Instructions

Combine 2 pounds extra-large or jumbo shrimp in a large bowl with 1 tablespoon minced garlic, 2 teaspoons Cajun seasoning, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon salt, and ¼ teaspoon cayenne pepper.
Heat a large 14-inch skillet over medium heat, then add ½ cup unsalted butter and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren't fully cooked.
Add ¼ cup Worcestershire sauce, 2 tablespoons fresh lemon juice, and 4-5 slices fresh lemon. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat.
Top with ⅓ cup sliced green onions and serve immediately.

Notes

Storage, Reheating, & Make Ahead Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat for 2–3 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.
Freezer: If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.
Make Ahead: Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.