Super Bowl Sunday is all about two things: the game and the snacks. This Buffalo Chicken Street Corn Dip brings both the heat and the hype to your coffee table. It’s cheesy, spicy, a little sweet from the corn, and baked until it’s bubbling and golden on top—basically, everything you want in a game‑day dip.

The best part? You can mix the sauce in your BLENDi so there’s less mess and way less hassle. No stand mixer, no giant food processor—just blend the base, stir it together, and bake.

Why You’ll Love This Dip

• Big buffalo wing flavor without the pile of sticky bones.

• Sweet corn adds crunch and sweetness that balances the spice.

• Easy to prep ahead: assemble, chill, and bake right before kickoff.

• Perfect for scooping with tortilla chips, pita chips, or sliced baguette.

If you already bring BLENDi mocktails and smoothies to parties, this is your “oh wow, you made that with that little blender?” moment.

Ingredients

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1 cup corn kernels (frozen and thawed, or canned and drained)

• 8 oz cream cheese, softened

• ½ cup ranch or blue cheese dressing

• ⅓–½ cup buffalo hot sauce (to taste)

• 1 cup shredded cheddar or Monterey Jack cheese, plus extra for topping

• 2 tablespoons melted butter (optional, for extra richness)

• 2–3 green onions, thinly sliced

• ¼ cup crumbled cotija or feta (for that street‑corn vibe)

• Optional seasonings: pinch of garlic powder and smoked paprika

How to Make Buffalo Chicken Street Corn Dip with BLENDi

1. Add cream cheese, ranch or blue cheese dressing, buffalo sauce, melted butter (if using), and seasonings to your BLENDi. Blend until completely smooth and creamy.

2. In a mixing bowl, combine shredded chicken, corn, shredded cheese, and the blended sauce. Stir until everything is evenly coated.

3. Spread the mixture into a greased 8×8 baking dish (or similar), sprinkle extra cheese on top, and bake at 375°F for 15–20 minutes, until hot and bubbly and lightly browned around the edges.

4. Top with green onions and cotija/feta. Serve right away with tortilla chips, pita chips, or sliced baguette.

Make‑Ahead and Serving Tips

• Assemble the dip up to a day in advance, cover, and refrigerate; bake just before guests arrive so it hits the table hot.

• If you like it extra spicy, drizzle more buffalo sauce over the top after baking or add a pinch of cayenne to the sauce.

• Leftovers reheat well in the oven or microwave—if there are any.

Pair this with a couple of your favorite BLENDi game‑day drinks and you’ve got a spread that will get more compliments than some of the commercials.