Buffalo Maple Chicken Chili Corn Dip
Bring a fresh, sweet-and-spicy twist to fall menus and game days. This chicken corn dip is shareable and fun, delivering the flavors of classic chicken chili, a bit of sweet heat with chicken and corn roasted in Buffalo Maple Seasoning, and a little bit of gooey, cheesy stretch. We put the Buffalo Maple Seasoning everywhere we could, because we really wanted the flavor to permeate this dish, and to give the ingredients plenty of pizzazz. You can, of course, roast the chicken and corn up to three days in advance before making this dish. Or use a rotisserie chicken or leftover chicken that’s picked clean and tossed with Buffalo Maple Seasoning. You can bake or saute the chicken with the seasoning so they get to meld a bit before putting into the dip.
This can be made in a large pan or serving dish for large parties, or broken down into small pans or appetizer dishes that are suitable for parties of four. Remember to serve this with plenty of options; it great on corn chips, but this is also terrific scooped onto vegetables like red bell peppers or large slices of carrot.
5-6 Tablespoons Buffalo Maple Seasoning, divided
1 1/2 pounds bone in chicken breast
4 ears (three cups) fresh corn, shucked and cleaned
2 Tablespoons olive oil, divided
1 medium yellow onion, chopped fine
1 teaspoon California Roasted Minced Garlic
1, 7-ounce can roasted green chiles, undrained
8 ounces cream cheese
1 cup sour cream
1 can white beans (cannellini or navy are best), drained
2 cups (or more to taste) shredded Monterey Jack or cheddar cheese, or a combination
Chopped green onions, cilantro, lime, pickled jalapenos to garnish
1. Preheat oven to 425°F.
2. Toss chicken breast with 2 Tablespoons Buffalo Maple Seasoning and place in a baking dish. Put corn on individual squares of aluminum foil. Lightly drizzle with 1 Tablespoon olive oil, divided among the four pieces of corn. Then toss with 1 Tablespoon Buffalo Maple Seasoning, divided among the corn. Wrap foil tightly around the corn. Place corn and chicken in the oven. Roast corn for about 20 minutes and chicken for 35-45 minutes, turning once. Remove from heat and let cool.
3. When chicken and corn are cool enough to handle, pull all the flesh from the chicken bones; discard bones. Cut corn kernels from the cob, then use a spoon to run down the length of the cob and collect corn and corn milk that may be attached to the cob. Discard cobs.
4. Drop heat to 400°F, or preheat oven to 400°F if you’re returning to this at a later time.
5. Heat a medium-sized frying pan over medium-high heat. Add chopped onion and cook for 1-2 minutes, then stir in California Roasted Minced Garlic. Cook for 5 more minutes, until very fragrant.
6. When onions and garlic are soft, stir in 1 Tablespoon Buffalo Maple Seasoning. Cook together for one more minute, then stir in roasted green chiles.
7. In a large bowl, mix together the onion mixture, cream cheese, sour cream, white beans, and roasted chicken and corn. Add about half the cheese and stir together. Scoop dip mixture into one large oven-proof dish or several smaller dishes. Top with cheese and bake for 15 minutes.
8. After 15 minutes sprinkle the tops of the dip with additional Buffalo Maple Seasoning. Return to the oven and bake for five more minutes, until dip is bubbling along the sides and the seasoning has started to caramelize. Remove from heat.
9. Serve with jalapeno slices, cilantro, green onions, and corn or tortilla chips and dippable vegetables like red peppers or celery.
