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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 was amazing and cooked everything in my cast iron skillet! I didn’t have salsa verde so used a can of green chilis instead and the rotisserie chicken makes it easy! We used leftovers the next day to make quesadillas.
Hey Ellie,
Happy Saturday! I love to hear that this recipe was a winner, thanks so much for trying it out! xT
Wondering if I can make this a day ahead and cook it just before the game starts?
Hey Mary,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
I made this on Tuesday and had leftovers… and used it as enchilada stuffing tonight. This is soooo yummy.
Hi Lauryn,
Awesome!! I love to hear that you enjoyed this recipe and are reusing it tonight for enchiladas, great idea!! Happy Friday! xx
Easy and delicious!! Great as a dip and rolled up in a tomato basil tortilla with maters and lettuce!!
Hi Brennan,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
Made this tonight for a Labor Day BBQ. Since we were having bbq chicken as the main dish I decided to try leaving out the chicken and added more corn and peppers. It was DELICIOUS!!! A huge hit – the pan was scraped clean. Thanks once again Tieghan for another killer recipe!
Hey Jessika,
Thanks for your kind message and making this recipe, I love to hear that it was enjoyed! xx
I have made this recipe twice already! Absolutely Delicious! Rave Reviews all around! Thank you Tieghan!!
Hi Deborah,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it:) xx
This is now going to be my go to dip!!! My god this is delicious
Hi Jessica,
Awesome!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xT
This was a huge hit! So delicious and the avocado and cilantro on top are a must. I put it into a 9×13 pan prior to baking which was perfect to transport it to a friend’s house.
Hi Diane,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
I’m in a time crunch, and don’t have time to cook/shred chicken before Sunday’s gameday. wondering if you think this recipe would work with ground chicken?
Hi Jessica,
Sure, I don’t see why not! You would also just buy a rotisserie chicken to make things easy:) I hope you love the recipe! xx
We made this for a dip this weekend and loved it! It was delicious with the avocado and cilantro on top.
Question: is it possible to turn the leftovers into white chicken chili? Would I just add broth?? Thanks!!!
Hi Brit,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! Sorry, I’ve not tried that with this recipe, but let me know how it goes! xxT
Could I make this in a crock pot? I would like to take it to a party but wouldn’t have access to an oven.
Hi Amy,
Sure, I don’t see why not! I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Insanely good! Love it and a treat for the eyes as well!
Hi Vicki,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
This was a huge hit! I made it in my cast iron pan and everyone loved it. I would definitely make this again!
Hi Judy,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
Next level! A new favorite!! Perfect for SEC football!! More dip recipes please! So excited for more fall recipes!
Thanks so much Leslie!! Love to hear that this recipe was enjoyed! xT
This might be a silly question, but should the corn be raw or cooked? Thank you!
Hi Jenny,
The corn is going to be raw, it will cook in the dip:) Please let me know if you have any other questions! xx
Thank you for asking, I was wondering the same thing!!
I made this today for myself to graze on while I watch college football. Substituted canned corn and already cooked and shredded chicken from Target. Really easy and super delicious!
Hey Brandi,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Another WINNER!! I thought it would be too hot with both peppers but…as always, you know best! We are enjoying as I type, can’t wait to share with friends, THANK YOU!! XO
Hi Jill,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
Making this for our fantasy football draft this afternoon! Will add some homegrown jalapenos to the top too ?
I hope you love the recipe Laura, let me know how it turns out! xx