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Buffalo Chicken Corn Dip — the ultimate appetizer for game days, holiday parties, and nights with friends. It’s creamy, cheesy, spicy, and so addictive. The secret? Sweet corn. Fresh or frozen corn adds an extra layer of flavor that makes this dip even more delicious than the classic. The corn gets mixed with cream cheese, shredded chicken, buffalo sauce, green onions, cilantro, and a touch of ranch (try my Greek yogurt ranch!). Then it’s topped with melty cheese and baked until golden and bubbly. Serve with hard pretzel twists for scooping (my secret, you have to try it!). Promise you’ve got a guaranteed crowd favorite!
This is one of those easy-as-can-be recipes you’ll find yourself making again and again, especially through fall and winter. Honestly, I can’t believe I’ve never shared a buffalo chicken dip before. Over the years I’ve shared pizzas, tacos, sliders, and every kind of game-day food, but somehow not the dip of all dips. Until now.
It’s quick, no-fuss, and takes just minutes to mix up before baking. Truly the perfect appetizer. It even reminds me a little of my family’s go-to appetizer growing up, a simple three-ingredient blue cheese biscuit bake. Both cheesy, both nostalgic, and both require very little effort.
I used the last of my summer corn for this batch, and it turned out beyond delicious. A new favorite that I know you’ll love too!
These are the details
Ingredients
- cream cheese – we think this makes the dip, so don’t skip it
- cooked, shredded chicken
- yellow corn – fresh or frozen
- buffalo sauce – I mix up my own
- fresh cilantro
- green onions
- ranch dressing
- crumbled blue cheese – totally optional if you hate it, but we love it
- melty cheddar cheese
- melty pepper jack or colby jack cheese
- salted hard pretzel twists – for dipping and scooping!
Special Tools
Just a bowl to mix ingredients, and a skillet to bake this up in! Nothing new here!
Steps
Step 1: Mix the buffalo chicken
For the chicken, I like to use cooked chicken breasts or a shredded rotisserie chicken from the store (just like my Nonnie would).
Mix the shredded chicken with cream cheese, sweet yellow corn, buffalo sauce, cilantro, green onions, ranch dressing, and crumbled blue cheese (if you like it). Stir everything together until creamy and well combined.
Step 2: Bake the dip
Spoon the mixture into a baking dish and spread it out evenly. Top with a generous layer of shredded cheese. Bake for about 20 minutes, until the cheese is melted and the dip is hot and bubbly.
Step 3: Serve it up
As soon as the dip comes out of the oven, top with fresh cilantro (or parsley) and green onions. I like to finish with a drizzle of extra buffalo sauce and a pinch of flaky sea salt too.
And for serving: the secret is not crackers or bread, but salted hard pretzel twists. I use thin sourdough twists, and they really make the dip extra special. It reminds me of when I was younger and dipping pretzels into a block of cream cheese. Only this version is spicier, creamier, and so much yummier. And don’t forget that sweet corn, it’s perfect with the spicy buffalo flavor!
Looking for more game day recipes? Here are a few to try:
Sheet Pan Buffalo Chicken Pizza
Spinach and Artichoke Stuffed Soft Pretzels
Fried Buffalo Goat Cheese Balls
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Chipotle Chicken Nachos with Jalapeño Yogurt
Lastly, if you make this Buffalo Chicken Corn Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Buffalo Chicken Corn Dip
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Servings: 8
Calories Per Serving: 403 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 400° F. Butter a 10 inch skillet or baking dish. 2. In a bowl, combine the cream cheese, chicken, corn, buffalo sauce, cilantro, and green onions. Add the blue cheese and the ranch dressing. Season with some black pepper. Mix until creamy. 3. Spoon the dip into your baking dish. Top with the remaining shredded cheese. Bake 20 minutes, until the cheese has melted. Top the dip with extra herbs. Serve with hard pretzels – trust me. SO DELICIOUS!
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