1 1/4 cups buffalo sauce
1 onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cloves garlic, crushed
1 teaspoon paprika
1 1/4 cups smoked whole kernel corn
1 1/2 cups shredded Cheddar cheese
Place shredded cheese in a small skillet and add water to cover. Cook, stirring, until cheese is melted and slightly browned. Discard any sticks of butter or margarine.
Stir in buffalo sauce, thyme, oregano, sage, salt, pepper and garlic. Continue stirring until sauce has turned into a thick, thicken consistency. Stir in the corn and cheese. Refrigerate 30 minutes or overnight if possible before serving.