Description
Street Corn Chicken Cobbler is a creamy, comforting casserole inspired by Mexican street corn. Tender chicken, sweet corn, peppers, and a rich cheesy sauce are baked beneath a fluffy cornbread topping, creating a hearty one-pan dinner packed with bold flavor.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 3 cups sweet corn kernels (fresh, frozen, or canned, drained)
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cotija cheese
- 1 box (8.5 oz) cornbread mix
- 1 large egg
- 1/3 cup milk
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat.
- Add onion and bell peppers and cook for 4-5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- In a large bowl, combine chicken, corn, sautéed vegetables, cream of chicken soup, sour cream, mayonnaise, chili powder, paprika, cumin, salt, pepper, cheddar cheese, cotija cheese, and lime juice.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, prepare the cornbread mix according to package directions using the egg and milk.
- Spoon the cornbread batter evenly over the chicken mixture.
- Bake for 35-40 minutes until the cornbread is golden brown and cooked through.
- Allow the casserole to rest for 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Rotisserie chicken works well for a quick version.
- Cotija cheese provides authentic street corn flavor, but feta may be substituted.
- Add diced jalapeños for extra heat.
- Do not overmix the cornbread batter to keep it tender.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American