Keto Mexican Street Corn Chicken Casserole That Slaps

Street corn flavor without the street (or the carbs)? Yes, please. This Keto Mexican Street Corn Chicken Casserole brings all the elote vibes—creamy, tangy, a little spicy—minus the corn bomb. You’ll get juicy chicken, smoky chili, bright lime, and a crunchy, cheesy topping that makes everyone ask for seconds. Basically, it’s your new weeknight flex.

Why This Casserole Slaps (And Stays Keto)

You want big flavor with little effort, right? This casserole nails it because you toss everything in one dish, bake, and boom—dinner that tastes like a street cart party. We skip the corn (sorry, corn lovers) and still hit the same sweet-crunchy-creamy profile with smart swaps.
Core idea: Build elote flavor with keto-friendly ingredients—roasted peppers, green onion, cotija or feta, mayo, sour cream, lime, and chili powders—then marry it with shredded chicken and gooey cheese. No sad diet food here.

The “No Corn, Still Corn-y” Trick

Corn tastes sweet and toasty. We fake that by:

• Roasted yellow bell pepper for sweetness and color
• Chopped zucchini for juicy bite and bulk
• Green onion and cilantro for fresh street corn vibes
• Smoky spices + lime for that elote zing

What You’ll Need

Save

Keep it simple. You probably have most of this already. IMO, the toppings make it sing, so don’t skimp there.

• 3 cups cooked shredded chicken (rotisserie works)
• 1 medium yellow bell pepper, diced and roasted
• 1 small zucchini, diced
• 1/3 cup sliced green onions
• 1/4 cup chopped cilantro (plus more for garnish)
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack or pepper jack
• 1/3 cup crumbled cotija (or feta if you can’t find cotija)
• 2 tbsp fresh lime juice + zest of 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp chipotle powder or cayenne (to taste)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Optional: 1 jalapeño, minced; 1 tbsp butter for roasting veg

Step-by-Step: Easy, Fast, Ridiculously Good

1. Roast the veg: Toss diced bell pepper and zucchini with a little oil, salt, and pepper. Roast on a sheet pan at 425°F (220°C) for 12–15 minutes until lightly blistered. Let cool slightly.
2. Mix the elote sauce: In a big bowl, whisk mayo, sour cream, lime juice, lime zest, chili powder, smoked paprika, chipotle/cayenne, garlic powder, and a pinch of salt and pepper. Taste. Adjust heat and tang as you like.
3. Build the casserole: Stir in shredded chicken, roasted veg, green onion, and half the cilantro. Fold in half the Monterey Jack.
4. Top it: Spread into a greased 9×13-inch baking dish. Sprinkle remaining Monterey Jack and the cotija over the top.
5. Bake: 375°F (190°C) for 18–22 minutes, until bubbly and golden at the edges.
6. Finish: Let rest 5 minutes. Shower with remaining cilantro. Add extra lime wedges because you’re fancy.

Make-Ahead Tip

Assemble up to Step 4, cover, and refrigerate for 24 hours. Bake straight from the fridge at 350°F for 25–30 minutes. FYI, leftovers reheat like a dream.

Elote Flavor, Keto Brain

Save

Let’s talk macros without the math headache. We keep it low-carb by:

• No corn, but roasted peppers and zucchini give sweetness and texture
• High-fat dairy (mayo, sour cream, cheese) for creaminess and satiety
• Protein-forward with shredded chicken

Want it richer? Use more cotija. Want it lighter? Sub half the mayo with Greek yogurt (not strictly keto for everyone, but workable).

Customization Station

Make it your own without breaking the carb bank.

• Spice level: Add jalapeño or swap chipotle powder for ground ancho for a milder, smoky vibe.
• Cheese swap: Try Oaxaca or mozzarella if you want extra pull.
• Crunch factor: Sprinkle crushed pork rinds on top before baking for a faux “elote corn crunch.”
• Extra veg: Stir in a handful of riced cauliflower for bulk. It disappears into the sauce—sneaky but effective.
• Saucy twist: Drizzle with hot sauce or a little sugar-free Tajín-style seasoning before serving.

How to Serve It (Besides Eating It Immediately)

Save

You can absolutely eat this straight from the baking dish while standing in your kitchen. But if you want to be civilized:

• Bowl it: Over shredded lettuce with avocado and extra lime.
• Low-carb tacos: Spoon into lettuce cups or almond flour tortillas.
• Breakfast remix: Top a scoop with a fried egg. Brunch flex unlocked.

Estimated Nutrition Facts

Serving size used for calculations: 1/8 of the 9×13-inch casserole (recipe makes 8 servings)
Ingredients included in estimate:
– 3 cups cooked shredded chicken (about 420 g)
– 1 medium yellow bell pepper (120 g)
– 1 small zucchini (180 g)
– 1/3 cup green onion (25 g)
– 1/4 cup cilantro (15 g)
– 3/4 cup mayonnaise (170 g)
– 1/2 cup sour cream (120 g)
– 1 cup shredded Monterey Jack (113 g)
– 1/3 cup crumbled cotija (40 g)
– 2 tbsp lime juice + zest
– Spices and salt (negligible calories)
Per serving (1/8 of casserole), approximately:
– Calories: 345
– Total Fat: 25 g
– Total Carbohydrates: 6 g
– Dietary Fiber: 1.5 g
– Net Carbs: 4.5 g
– Protein: 23 g
Disclaimer: Nutrition values are estimates based on standard USDA data and typical brands. Actual values vary by product, portions, and cooking methods.

FAQs

Can I use canned corn and still call it keto?

Short answer: not really. Corn runs high in carbs and will spike the net carbs fast. If you’re low-carb but not strict keto, you could add a small amount, but IMO the roasted pepper/zucchini combo scratches the itch without blowing your goals.

Is Greek yogurt a good swap for sour cream?

Yes—if you’re flexible keto. It adds tang and protein with slightly fewer fats and slightly more carbs. Replace up to half the sour cream with full-fat Greek yogurt for a lighter texture.

How do I make it spicier without ruining the flavor?

Use minced jalapeño (including seeds), chipotle powder, or a spoon of canned chipotles in adobo. Add in stages and taste as you go. You want heat, not regret.

What chicken works best?

Rotisserie chicken wins for speed and flavor. Otherwise, poach or bake chicken breasts/thighs and shred. Thighs give richer flavor if you want extra juiciness.

Can I freeze this casserole?

Yes. Bake, cool completely, and freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat at 325°F until hot. Add a fresh squeeze of lime and cilantro after reheating to wake it up.

How do I keep it from getting watery?

Roast the veggies first to drive off moisture. Don’t overdo the lime juice. Let the casserole rest 5–10 minutes before serving so it sets. Easy fix, big difference.

Conclusion

This Keto Mexican Street Corn Chicken Casserole crushes cravings without the carb crash. It’s creamy, smoky, zesty, and weeknight-easy—basically the comfort food you deserve. Grab a lime, preheat the oven, and make dinner that tastes like a fiesta, FYI.