A creamy entertainer you can have on the table in 10 minutes. Everyone loves cob loaf, so shake things up and mix together this chicken and corn version, with no spinach in sight and no baking required!
In This Post You’ll Learn
Why We Love This
There’s nothing better than sharing food with family, and it’s even better when you can enjoy it with them rather than slaving away in the kitchen the whole time.
We love being able to quickly throw this cob together without thinking too much – exactly how we like it!
Related: Cheese & Bacon Cob Loaf / Supreme Pizza Cob Loaf
Use leftover chicken!
If you’ve had chicken and chips or roast chicken the night before, this recipe is perfect for using up all the meat. Just shred it all off the bones and pop it in a container ready to add to your dip!
What is Chicken and Corn Cob Loaf?
A riff on the classic spinach cob loaf, we thought it was time to try it with chicken and corn. They make such a good combo together and pair well with the sour cream and cheese. You’ll usually find a cob loaf at a party, so why not show up to impress with a completely new flavour!
What You’ll Need
- Rotisserie Chicken – We love getting a couple of quarter wing sections from our local chicken shop (approximately 2 chicken breasts worth). You can also just poach your own chicken breasts and shred them or sub the chicken out completely for tuna, and make it a tuna mornay style cob instead.
- Sour Cream – The base that makes a really good cob dip. Start with this, and you’ll be well on your way to amazing, creamy flavour. It’s fine to use light sour cream, or even sub with Greek yoghurt, cottage cheese or ricotta for a lighter finish. For a heavier, cheesier finish, sub with cream cheese.
- Chicken and Corn Soup – We get the condensed cream of chicken and corn soup, if you want a different flavour you can used any “cream of” condensed soup range – mushroom, creamed corn, celery etc. They’ll all taste great and give it a slightly different flavour profile each time.
- Onion and Garlic Powder – Instead of using chicken stock powder, we use these two power houses for a bigger flavour punch!
- Corn – Just a regular ol’ can a corn for this. Sub with frozen or cook your own and strip off the cob to pop in. You could even char it first to make it a little fancy like we did for our Mexican mini cob loaf rolls.
- Chives – Fresh chives work best, and adding a little green just makes it look healthier – ha! Who are we kidding.
- Cheese – Grated cheese melts quicker here, we used tasty cheese but you can also use cheddar or a “cheese melt mix” if it’s easiest. Whatever you prefer!
How to Make Chicken and Corn Cob Loaf
First, gather your ingredients: See recipe card below for measurements.
- Slice around 2 cm / 1 inch off the top of the cob loaf and remove the soft bread inside. Break it up into chunky pieces, and chop up the lid into chunks as well. Place the hollowed out cob loaf on a large serving platter with the bread pieces scattered around the outside.
- Add the cream of chicken and corn soup, sour cream, garlic powder and onion powder into a large saucepan. Stir over low heat until the soup and sour cream have softened and warmed through. Add the tasty cheese and stir until fully melted into the dip.
- Next, add the shredded rotisserie chicken and corn kernels, stirring until evenly mixed through.
- Once warmed through, pour filling into the cob loaf. Garnish with chives and serve.
Wandercook’s Tips
- Heat Slowly – You don’t need super high heat for this dip, you want to gently rise the temperature so you don’t boil the sour cream etc.
- Bread Insides – When hollowing out the bread, tear the inside pieces large enough so you can dip them easily. If they’re too small, you’ll end up with a mess on your hands!
Storage, Freezing & Reheating
Best eaten fresh, but will keep 1-2 days in the fridge. We don’t recommend freezing.
If you can’t get through the whole lot, we recommend covering with aluminium foil, then reheat covered in the foil in either the oven or air-fryer for 5-10 minutes at 200°C / 400°F or until heated up to your liking. Give the dip a quick mix before serving to make sure the heat spreads evenly.
FAQs
You can! As long as it’s nice and crusty on the outside, and soft on the inside (so you can pull the bread out), you should be able to try out different bread types and shapes. We’ve even used regular dinner rolls for individual mini cob loafs before!
We always like to serve it with extra dipping options, thinking a sliced baguette, crackers or even veggie sticks work well.
Serving Ideas & Variations
- Serve alongside other cob loaf recipes if you’re entertaining a large crowd. Also goes well alongside other party food such as spinach and cheese triangles, mini meat pies and sausage rolls!
- Toast It – You can add extra cheese to the top and bake for 3-5 minutes at 200°C / 400°F for a hotter, crispier loaf.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 1 cob loaf
For the filling
- 1 can cream of chicken and corn soup 420 g / 14.81 oz
- 300 g sour cream 10.58 oz
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups tasty cheese 150 g / 5.29 oz, sub cheddar cheese
- 300 g rotisserie chicken 10.58 oz, shredded, sub cooked chicken breast
- 1 can corn drained, 420 g / 14.81 oz
- 2 tbsp chives fresh and chopped, sub dried chives
Instructions
- Slice around 2 cm / 1 inch off the top of the 1 cob loaf and remove the soft bread inside. Break it up into chunky pieces, and chop up the lid into chunks as well. Place the hollowed out cob loaf on a large serving platter with the bread pieces scattered around the outside.
For the filling
- Add the 1 can cream of chicken and corn soup, 300 g sour cream, ½ tsp garlic powder and ½ tsp onion powder into a large saucepan. Stir over low heat until the soup and sour cream have softened and warmed through. Add the 2 cups tasty cheese and stir until fully melted into the dip.
- Next, add the shredded 300 g rotisserie chicken and 1 can corn, stirring until evenly mixed through.
- Once warmed through, pour filling into the cob loaf. Garnish with 2 tbsp chives and serve.
Video
Recipe Notes
- Storage & Reheating – Best eaten fresh, but will keep 1-2 days in the fridge. We don’t recommend freezing. If you can’t get through the whole lot, we recommend covering with aluminium foil, then reheat covered in the foil in either the oven or air-fryer for 5-10 minutes at 200°C / 400°F or until heated up to your liking. Give the dip a quick mix before serving to make sure the heat spreads evenly.
- Serve alongside other cob loaf dips if you’re entertaining a large crowd. Also goes well alongside other party food such as spinach and cheese triangles, mini meat pies and sausage rolls!
- Toast It – You can add extra cheese to the top and bake for 3-5 minutes at 200°C / 400°F for a hotter, crispier loaf.
- Heat Slowly – You don’t need super high heat for this dip, you want to gently rise the temperature so you don’t boil the sour cream etc.
- Bread Insides – When hollowing out the bread, tear the inside pieces large enough so you can dip them easily. If they’re too small, you’ll end up with a mess on your hands!
Nutrition
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