Cheesy Buffalo Corn Dip combines fresh corn kernels with buffalo sauce, sharp cheddar, and blue cheese crumbles for a tangy, creamy dip that works hot or cold. It's a no-bake crowd-pleaser that comes together in under 10 minutes.
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In a large bowl, combine 4 ½ cups raw corn kernels, 4 oz cream cheese, 1 cup cheddar cheese, ¼ cup buffalo sauce, 2 scallions, and ½ tsp garlic powder. Add corn mixture to a Suvie pan, and spread into an even layer. Insert pan in the bottom zone of your Suvie, input settings, and cook now.
Roast at 350°F for 1 hour in bottom zone (Top Zone: None)
After the cook, remove pan from Suvie and stir. Garnish dip with additional scallions and 3 oz blue cheese crumbles. Serve immediately with tortilla chips, radish, cucumber, and bell pepper.
Refrigerate in an airtight container up to 3 days. Stir well before serving; if serving warm, reheat gently in a small saucepan over low heat or in a 300°F oven.
Yes. Mix all ingredients up to 24 hours ahead and chill; stir before serving. The flavors deepen as it sits.
Frozen corn works well—thaw and drain it completely to avoid excess moisture that will water down the dip.
This version is served cold or at room temperature as written. To serve warm, transfer to a baking dish and bake at 350°F for 15–20 minutes until heated through.
Yes. Start with 2 tablespoons buffalo sauce and add more to taste. Blue cheese also adds heat, so reduce it if you prefer mild.
The recipe includes radishes and cucumber slices; celery, bell peppers, and crackers also pair well.
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