Matt Keating Matt Keating

Tailgate Wednesday: Buffalo Texan Corn Dip

Week 12: Buffalo Bills @ Houston Texans

Want the full season of recipe’s? Check out the Nickel City Eats Tailgate Cookbook - now available in our shop!

Everything’s bigger in Texas — just not as big as Josh Allen’s arm. The Buffalo Cowboy Corn Dip brings both worlds together in one bubbling crockpot: creamy, smoky, and a little spicy. It’s packed with roasted corn, black beans, shredded chicken, and that unmistakable kick of Buffalo sauce. The kind of dip that disappears faster than C.J. Stroud behind that offensive line.

Ingredients:

  • 2 cups shredded cooked chicken (rotisserie or grilled)

  • 1 can (15 oz) corn, drained

  • 1 can (15 oz) black beans, rinsed and drained

  • 8 oz cream cheese, softened

  • 1 cup sour cream

  • 1 cup shredded sharp cheddar cheese

  • ½ cup Monterey Jack cheese

  • ¼ cup Frank’s RedHot Buffalo Ranch

  • 1 small red bell pepper, diced

  • 1 tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt and pepper, to taste

  • Chopped green onions, for topping

Instructions:

  1. Preheat oven to 375°F (or set crockpot to low).

  2. In a large mixing bowl, combine cream cheese, sour cream, Buffalo Ranch, paprika, garlic powder, and onion powder until smooth.

  3. Stir in chicken, corn, black beans, diced pepper, and cheeses. Mix until evenly coated.

  4. Transfer mixture to a greased baking dish or slow cooker.

  5. Bake for 25–30 minutes (or cook on low 2–3 hours) until bubbling and golden around the edges.

  6. Garnish with green onions and serve warm with Fritos Scoops or toasted baguette slices.

Nickel City Notes:

  • For extra kick, swap the Buffalo Ranch with Frank’s RedHot Original and add a splash of Hidden Valley Ranch.

  • If tailgating, make it the night before — reheat in the crockpot on low for 30–45 minutes before kickoff.

  • Local Love: try corn from Eden Valley Produce or any late-season WNY farmer’s market for peak flavor.

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