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This simple one skillet Creamy White Chicken Chili Corn Dip incorporates all the flavors of my favorite white chicken chili into the creamiest, cheesiest corn-filled dip. Perfect for late summer parties and fall game-day festivities. Made with poblano peppers, sweet corn, beans, shredded chicken, and of course, with cheese on top. It’s spicy, creamy, and so delicious. Serve this up dip-style with fresh toppings and tortilla chips on the side for scooping.
We’ve got one last extra cheesy corn recipe for these early September days. It’s crazy that tomorrow is September first. But with September now here, both the start of fall and the beginning of football season are upon us.
Of course, we still have plenty of warm days left. But September is always so exciting with everything we have to look forward to. Game days with friends cheering on our favorite teams. Crisp fall days, apple picking, and enjoying cider doughnuts. Then on to Halloween fun, and, of course, the holiday season.
I love fall so much. And I love this recipe. It’s the perfect transitional recipe. Great for end-of-summer days and perfect for fall entertaining.
I adapted the recipe based on my white chicken chili I made last season. Over the last year, that chili has become a staple. It’s my favorite chili recipe and most of my family’s too.
The details
To put it simply, this is white chili minus any broth and made with the addition of cream cheese, sour cream, and cheese. It’s all made and baked in one skillet in less than an hour’s time.
Cook the onion and vegetables until they smell fragrant. Then turn off the heat and add the creamy things – cream cheese, and sour cream. Mix in sweet corn, beans, salsa verde, and a handful of shredded chicken.
At this point, you can bake the dip in the skillet, assuming it’s oven safe. I love to use my Staub cast iron skillet for this.
If you don’t have an oven-safe dish, transfer the dip to a baking dish. I did end up transferring my dip to a baking dish, but only for photo purposes. Otherwise, I would have kept the dip in my skillet!
Now top with cheese and bake until the cheese is melty and the dip is bubbling up the sides.
I always top this with chunks of avocado, fresh cilantro, and green onions. Then a couple of dollops of plain yogurt on top are pretty delicious too. Oh, and tortillas chips are a must for scooping. A must.
That’s pretty much it. Simple as can be, but every scoop of creamy, cheesy dip is so delicious. Think a little spicy, very creamy, filled with lots of sweet corn, topped cheese, and then all those toppings. I love a simple appetizer that shocks people with its deliciousness.
We’re ready for game days ahead!
Looking for other appetizers with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Honey Whipped Feta with Garlic Herb Roasted Olives
Whipped Goat Cheese with Warm Candied Bacon and Dates
Healthy Chipotle Chicken Sweet Potato Skins
Lastly, if you make this Easy White Chicken Chili 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!
Easy White Chicken Chili Corn Dip
Servings: 10
Calories Per Serving: 393 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 2 poblano peppers, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 3 cups fresh corn
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1-2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack
- 1/2 cup chopped cilantro, green onions, avocado, and lime, for serving
Instructions
- 1. Preheat the oven 400° F. 2. Heat the olive oil in an oven safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. 3. Remove from the heat. Mix in the cream cheese, sour cream, corn, beans, salsa verde, and chicken until combined. Scatter both cheese over the dish. 4. Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired, with yogurt/sour cream, cilantro, onions, and jalapeño. Serve with tortilla chips.
This recipe looks amazing. Can I use regular salsa instead of salsa verde? I made my own salsa, so was hoping it could be a substitute. Thanks in advance!
Hi Doris,
Totally, that would work well for you! I hope you love this dish, please let me know if you give it a try! xx
I’m also wondering about the 3 cups fresh corn. Approximately how many ears of corn is that and do you scrape it off the cob uncooked?
Hi Jennifer,
It’s about 3-4 ears of corn and yes you will leave it uncooked. Please let me know if you have any other questions! xx
How long will this keep in the fridge?
Hi Kendra,
I would say it’s good in the fridge for 3-4 days. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Am thinking this would be excellent for super bowl! Have you made this w frozen or canned corn? Doubt I’ll find fresh in February ?
Hey Jenni,
I haven’t but I am sure either of those would be totally fine for you to use! I hope you love this recipe, please let me know if you give it a try! xx
I used frozen roasted corn from Trader Joe’s as it’s what I had in the house and it was delicious!
Oh yum! Can’t wait to make this for the first NFL football game!!
Do you have a recipe for the homemade chips? They look tasty ?
Hey Dana,
Thanks so much!! You can follow this recipe for the chips. Salty Lime Chips: heat 1/4 cup avocado oil or olive oil in a medium skillet set over medium heat. When the oil shimmers, add corn tortilla chips. Fry 1 minute, then toss and fry another 30 seconds to 1 minute. Drain on a paper towel lined plate. Sprinkle with lime zest and flaky sea salt. Repeat with more tortillas. I hope you love the recipe!! xTieghan
This looks delicious! Any tips for making ahead of time and cooking later?
Hi Courtney,
Thanks so much! Sure, just make through step 3 and then bake when you are ready to serve. I hope you love the recipe! xTieghan
Love this recipe! Could I use Greek yogurt instead of sour cream?
Hey Caroline,
Totally, greek yogurt would be great to use! Please let me know if you have any other questions! xTieghan
Are the chips homemade? If so, is there a link to the recipe for homemade chips?
Hi Michelle,
Yes, the chips are homemade. Salty Lime Chips: heat 1/4 cup avocado oil or olive oil in a medium skillet set over medium heat. When the oil shimmers, add corn tortilla chips. Fry 1 minute, then toss and fry another 30 seconds to 1 minute. Drain on a paper towel lined plate. Sprinkle with lime zest and flaky sea salt. Repeat with more tortillas. I hope you love the recipe!! xTieghan
If you wanted to make this vegetarian, what would you use in place of the chicken? Or would it be fine to just be left out?
Thank you!
I’m curious about substituting ground turkey or beef instead of chicken. I may just try doing that this weekend.
Hi Cathy,
Either of those would work for you! Please let me know if you give the recipe a try, I hope you love it! xx
Hey Leah,
You could just leave the chicken out or just try this recipe:
https://www.halfbakedharvest.com/street-corn-dip/
Please let me know if you have any other questions! xx
This looks amazing, can it be frozen?
Hi Lyn,
Thanks so much! Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xx
Looks Delicious! Curious what size skillet was used?
Thank you.
Thanks so much Naomi!! I used a 10 inch skillet. Please let me know if you have any other questions! xx
Do you cook the corn before adding?
No
Hi Tiffany,
No need to cook the corn first, it will cook in the dish. Please let me know if you give this recipe a try, I hope you love it!! xx
There’s both cilantro and basil in the photo. Either or both would be great! This looks fantastic. 🙂
Thanks so much Aline!!
I was wondering the same thing! This is basil. Maybe the wrong herb was accidentally plucked??
Looks amazing!!! From the title I hadn’t planned to save this one, since I don’t eat meat, then I read it. Even without the chicken this sounds SO good! Can’t wait to try it!!! Always excited to add another HBH recipe to my rotation!
Thanks so much Linda!! Let me know if you give the recipe a try, I hope you love it! xx
Hey there,
I used both, I had both and like the flavors, but totally up to you!! xx
Did you use cilantro or basil sprinkled on top? It looks like basil….but I don’t see that listed. Looks delicious!
Hey there,
I used both cilantro and basil, any herbs you like will work! I hope you love the recipe, please let me know if you give it a try! xx