Dinner

Buffalo Chicken Corn Dip Recipe

ByCleo Brixton October 27, 2025October 27, 2025

Introduction

This Buffalo Chicken Corn Dip is a creamy, spicy crowd-pleaser that’s perfect for game day or any gathering. Packed with shredded chicken, cheddar cheese, and a kick of buffalo sauce, it’s sure to be your new favorite appetizer. Serve it warm with crunchy pretzels for the ultimate flavor combo.

A deep pan filled with a thick, golden-orange baked cheese layer that is bubbly and slightly browned on top. Scattered on the cheese are bright yellow corn kernels adding texture, while several dark brown pretzels with a glossy finish rest on the surface. In the center is a fresh, vibrant green layer of mixed leafy herbs and sliced green onions, adding contrast and freshness to the dish. The pan sits on a white marbled texture, with the surrounding area showing more pretzels and glasses of amber-colored drink. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, at room temperature
2 cups cooked shredded chicken
2 cups fresh or frozen corn
3/4–1 cup buffalo sauce
1/2 cup fresh cilantro, chopped
1/4 cup chopped green onions
1/2 cup ranch dressing
1/3 cup crumbled blue cheese (optional)
1 cup shredded cheddar cheese
1 cup shredded pepper or Colby Jack cheese
Hard pretzel twists, for serving

Instructions

Step 1: Preheat the oven to 400°F. Butter a 10-inch skillet or baking dish to prevent sticking.
Step 2: In a large bowl, combine the cream cheese, shredded chicken, corn, buffalo sauce, cilantro, and green onions. Add the blue cheese (if using) and ranch dressing. Season with black pepper to taste and mix until creamy and well combined.
Step 3: Spoon the dip mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar and pepper or Colby Jack cheese over the top.
Step 4: Bake for 20 minutes, until the cheese is melted and bubbly. Remove from the oven and garnish with extra fresh herbs if desired.
Step 5: Serve warm with hard pretzel twists for dipping. Enjoy the delicious combination of creamy, spicy, and cheesy flavors!

Tips & Variations

For extra heat, add a few dashes of hot sauce or chopped jalapeños to the dip mixture.
Use rotisserie chicken to save time and add extra flavor.
If you don’t have fresh cilantro, substitute with parsley or omit entirely.
Swap the buffalo sauce for BBQ sauce for a milder, smoky twist.
Blue cheese is optional but adds a nice tangy punch; feel free to leave it out if you prefer.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals until warm, or bake in a 350°F oven until heated through and bubbly. The dip tastes best served warm.

How to Serve

A round cast iron pan filled with a warm, bubbly orange and light brown cheese layer covering the base, with yellow corn kernels scattered on top. Fresh green herbs and leafy greens like cilantro and basil form a thick cluster in the center. There are several dark brown salted pretzels placed on the cheese, some partially submerged. The pan sits on a white marbled surface with a few scattered coarse salt grains and green herb leaves around. Nearby, glasses of amber-colored beer and a white plate with more pretzels are partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and store it covered in the refrigerator. When ready to serve, add the cheese topping and bake as directed.

What can I use if I don’t have buffalo sauce?

If buffalo sauce isn’t available, you can use a combination of hot sauce and melted butter as a substitute, or use spicy BBQ sauce for a different but delicious flavor.