Mexican Street Corn Casseroles Meal Prep

5 from 2 votes

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This Mexican inspired meal prep recipe is always a big hit when I share it. If you’re looking for a fun new chicken bake to try, give these Mexican Street Corn Casseroles a try! They come together so quickly and are packed with flavor. If prepping these for the full week, these Mexican Street Corn Casseroles are sure to keep you satisfied all week long!

Mexican Street Corn Casserole Meal Prep in glass bowls. Rice with corn and cilantro.


  1. It’s so quick and easy to throw together!
  2. It’s packed with flavor! If you’re a Mexican street corn fan, you’ll love this spin on the chicken bake meal prep!
  3. It’s high in protein! Each bowl is over 33 grams of protein!
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  • Boneless, skinless chicken breast or tenders
  • Uncooked rice (I use basmati)
  • Water
  • Whole sweet corn
  • Red onion
  • Light mayo
  • Crema Mexicana (or light sour cream)
  • Queso cotija
  • Lime
  • Chili powder
  • Paprika
  • Salt & pepper
Mexican Street Corn Casserole Meal Prep in glass bowls. Rice with corn and cilantro. Step by step images.


  1. Keep the rice on the bottom -Try to make sure most of the rice is submerged in the liquid beneath the chicken before baking. This will help insure the rice cooks fully.
  2. Don’t over cook! -Don’t cook longer than 40 minutes or your chicken will be overdone and dry.



Chicken thighs are a great substitution for chicken breasts in this one. Just remember if tracking your macros that each serving will be about 3 grams of fat more. You could do ground turkey in this one or even shrimp! I would suggest cooking the ground turkey or shrimp separately and adding them to your cooked rice and street corn last.


I use uncooked basmati rice or jasmine rice for my bowls and it cooks perfectly. If you have trouble getting your rice to cook, see the troubleshooting section below. If you’re trying to reduce the carbs in these Mexican Street Corn Casseroles, you can always use riced cauliflower. Just leave out the chicken broth broth and cook as usual. Quinoa also works great in place of rice and can be simply swapped in without any other alterations.


The mayo in this one is can be swapped out for Greek yogurt, but just keep in mind you would lose a lot of that traditional street corn flavor. I find the Crema Mexican at my local Walmart near the refrigerated cheeses. If you don’t have luck finding, just use lite sour cream. The macros are the same, it’s just a slightly different consistency.


I used canned for this one, but you can use frozen corn or even fresh off the cob. You’ll need 2 & 1/3 cups of corn for this one!

Mexican Street Corn Casserole Meal Prep in glass bowls. Rice with corn and cilantro.

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Makes 5 servings
Serving size: 1 bowl
381 cal / 33.7p / 37.7c / 9.1f


Search the food database in either app for, Stay Fit Mom Mexican Street Corn Casseroles MP.

Mexican Street Corn Casserole Meal Prep in glass bowls. Rice with corn and cilantro.


4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.

Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can of course use a full size sheet pan but your bowls will slide around. I wish I could find a link for my cute white sheet pan in the images and video but I can’t. I bought it at Home Goods a few years ago.


If you have trouble getting your rice to cook you’re not alone. Unfortunately not all ovens work the same.  Here are some suggestions for making these bakes work for you. Finding a solution is worth the effort!

  1. Try rinsing and soaking your rice 1-2 hours before cooking.
  2. Cover your bowls with foil when baking. 
  3. Parboil your rice or purchase and use parboiled or quick rice.
  4. Cook rice separately and add after baking the chicken. 
  5. Cook your chicken  bake all in one dish, covered, then divide into 5 servings. 


These bowls can easily be reheated right in the microwave for 2-3 minutes. If you prefer, reheat the oven and warm them back up for about 10 minutes.


Easily freeze these Mexican Street Corn Casseroles. Let them cool, cover with the lid, and store for up to a month in the freezer. Make sure you always let the bowls defrost some before putting them in the microwave so they don’t crack.


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Mexican Street Corn Casseroles in glass bowls with visible corn and rice.
5 from 2 votes

Mexican Street Corn Casseroles

This Mexican inspired meal prep recipe is sure to be a favorite!
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 5
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  • 25 ounces boneless, skinless chicken breast or tenders, diced
  • 10 tablespoons uncooked rice, (120g)
  • 1.25 cups water
  • 2 cans whole sweet corn, drained, 15.25oz cans or 2 & 1/3 cups fresh or frozen corn
  • 62 g red onion, diced
  • 50 g light mayo
  • 50 g crema mexicana
  • 75 g queso cotija
  • juice of 1/2 large lime
  • 1 teaspoons chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt


  • Preheat the oven to 350 degrees and arrange oven safe containers on a cookie sheet.
  • Put 2 tablespoons rice + 1/4 cup water in the bottom of each container. Add 1/4 teaspoon salt to each one and stir gently.
  • Layer 5 ounces of raw chicken breasts in each container. Sprinkle them with a pinch salt and pepper.
  • In a mixing bowl combine all remaining ingredients (set aside 5 teaspoons queso cotija). Layer 1/5 of the corn mixture over the top of the chicken (about 1/2 cup each container). Sprinkle with remaining queso cotija.
  • Bake for about 45 minutes or until the internal temp reaches 165 degrees.
  • Let cool before covering with lids and placing In the refrigerator up to 5 days.


Search Myfitnesspal or the Macrosfirst food databases for Stay Fit Mom Mexican Street Corn Casseroles MP to log in your food diary.
Bulk these meals up with extra diced veggies! 
Swap out the rice for riced cauliflower or do both!


Serving: 1bowl, Calories: 381kcal, Carbohydrates: 37.7g, Protein: 33.7g, Fat: 9.1g
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  1. Hi hi! This looks delicious, I’m so excited to make it this week. However, I anticipate making this as one big casserole all together for my family to dig into. Any insight for recommended serving size/making all in one casserole dish?

  2. Hello! I’m not able to have dairy, and am curious if it’s possible to just omit the crema and cheese? Or would you by chance have any other dairy free substitution alternatives? I’m excited to try this! Thank you!!

    1. Hi Jennifer! Yes you could just omit them. The flavor will be a little different but still good I think.

  3. Hi there! I’ve had bariatric surgery, so my portion sizes need to be reduced. Do you think splitting the recipe between 1 cup or 2 cup glass bowls instead of 4 cup glass bowls would change the cook time? All your recipes look great for my nutrition needs post-surgery, especially protein which is hard for me to fit in because I typically hate cooking meat and always dry it out. I love all your prep videos!

    1. Hi Holly! I’m willing to bet they would cook just fine in the 2 cup bowls. I would just use a meat thermometer to make sure the chicken gets to temp (165).

  4. Hey Krista! If I’m using frozen corn, about how many cups or oz is equal to 2 cans? I’ve read it’s about 1 pound of corn or 3 cups.

    1. Hi! Great question, I’ll have to update the recipe to show the can size and frozen corn amount, thank you! I used two 15.25oz cans of corn which is 2 and 1/3 cups of corn drained.

  5. 5 stars
    This. Rocked. My. Socks. Off!
    Kids(4 and 6) approved and hubby too! Will be in our rotation for sure! Thank you!
    I did make substitutions, Greek yogurt, mayo and parm cheese for us as I wanted to try this and didn’t have time to go to the store! Still amazing!