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Hot corn dip is chock full of sweet corn, tender chicken, crispy, smoky bacon, hatch chiles, and green onions in a bubbling, creamy, ranch cheese sauce.

Hot Corn Dip

Hot corn dip is chock full of sweet corn, tender chicken, crispy, smoky bacon, hatch chiles, and green onions in a bubbling, creamy, ranch cheese sauce.

Course Appetizer, Snack
Cuisine American, party
Keyword chicken bacon ranch, hot corn dip
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 368 kcal
Author Rebecca Lindamood

Ingredients

  • 2 bags frozen sweet corn 1 pound each, thawed
  • 2 cups cooked, leftover chicken cut into 1/2-inch cubes or shredded
  • 8 ounces cream cheese grated
  • 8 ounces Cheddar cheese grated
  • 8 ounces Monterey Jack cheese grated
  • 3/4 cup sour cream
  • 1 can hatch chiles 4 ounces
  • 3 garlic cloves peeled and minced or pressed through a garlic press
  • 3 tablespoons ranch dressing mix
  • 1 teaspoon kosher salt
  • 1/2 teaspoon of freshly ground black pepper
  • 8 strips crispy bacon
  • 6 green onions green parts only thinly sliced, then minced

Instructions

To Make Hot Corn Dip in the Oven

  1. Preheat oven to 375°F. Grease an 8-inch square baking dish.

  2. Stir together the corn, cream cheese, Monterey Jack cheese, sour cream, hatch chiles, garlic, ranch dressing mix, salt, and pepper together in a microwave safe bowl. Cover and microwave for 4 minutes, or until the cheese has mostly melted.

  3. Reserve 1 tablespoon of the chopped bacon and 1 teaspoon of the minced green onion for garnish and stir the rest into the corn mixture. Transfer the corn mixture to the prepared pan, place on a rimmed sheet pan to catch drips, and bake for 35-40 minutes, or until the cheese sauce is bubbly and golden brown around the edges and on top.

  4. Garnish with reserved bacon and green onion. Serve hot or warm.

To Make Hot Corn Dip in a Slow-Cooker

  1. Lightly spritz the crock of a slow-cooker with non-stick cooking spray or lightly grease it with oil. Stir together the sweet corn, cream cheese, Monterey Jack cheese, sour cream, hatch chiles, garlic, salt, and pepper. Put the lid on the slow-cooker and set the cooker to LOW.
  2. Cook for 2-3 hours, or until the contents are uniformly hot, the cheese is melted, and the corn and hatch chiles are coated with a creamy sauce. While the mixture is cooking, finely chop the crispy bacon and reserve 1 tablespoon of the chopped bacon along with 1 teaspoon of the minced green onion. Stir the remaining bacon and green onion into the hot dip then scoop the dip into a serving dish. Sprinkle the reserved bacon and green onion over the top and serve with chips or as a side dish.

To Store and Reheat Leftovers

  1. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 5 days. Reheat covered but vented in a microwave on HIGH until hot all the way through.

Nutrition Facts
Hot Corn Dip
Amount Per Serving
Calories 368 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g75%
Cholesterol 92mg31%
Sodium 918mg38%
Potassium 188mg5%
Carbohydrates 5g2%
Sugar 1g1%
Protein 18g36%
Vitamin A 775IU16%
Vitamin C 4.7mg6%
Calcium 323mg32%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.