Franks Red Hot
Franks Red Hot
Frank's Red Hot Buffalo Street Corn Dip
A zesty, crowd-pleasing appetizer that combines charred street-corn flavor with Buffalo heat. Franks Red Hot gives this creamy, cheesy dip a bright, tangy kick that makes it perfect for game day, parties, or a spicy snack.
Ingredient Spotlight
cotija cheese, crumbled (plus extra for garnish)
A crumbly, salty Mexican cheese made from cow's milk, commonly used as a finishing cheese on dishes like elote, tacos, and salads. It has a dry, crumbly texture and a bright, salty tang rather than a creamy melt, giving a savory finishing contrast. You can find it at Hispanic/Latin markets or the cheese aisle of most larger supermarkets (often sold pre-crumbled); good substitutes are crumbled feta for similar saltiness and texture or crumbled queso fresco for a milder, less salty option.
Jake's note
"This dip balances smoky charred corn with the signature tang of Franks Red Hot — great warm from the oven or chilled. It shines at casual gatherings and is easy to scale up for a crowd."
Plan your timing
Ingredients
Instructions
Char the corn
For this step
- 2 cupsfresh or frozen corn kernels
- 1 tbspvegetable oil
Preheat oven and prep dish
Make the creamy base
For this step
- 8 ozcream cheese, softened
- 1/2 cupsour cream
- 1/2 cupmayonnaise
Fold in corn, cheese, and Franks Red Hot
For this step
- 3 tbspFranks Red Hot
- 3/4 cupcotija cheese, crumbled (plus extra for garnish)
- 1 tbspfresh lime juice
- 2 tbspgreen onions, thinly sliced
- 2 tbspfresh cilantro, chopped (optional)
Bake until bubbly
Garnish and serve
Frequently asked questions
Can I use canned corn instead of fresh or frozen?
Yes—drain and pat canned corn very dry, then cook it over high heat to get some char; you may need to cook a bit longer to evaporate the added moisture.
My dip is too spicy—how can I tame it?
Stir in more cream cheese or sour cream to dilute the heat, add a squeeze of lime to brighten and distract the palate, or fold in a little extra cotija for salt-driven balance.
Can I assemble this dip ahead of time?
Yes, you can mix everything (except the extra garnish) and refrigerate in the baking dish for up to 24 hours; add a few extra minutes to the bake time if starting cold from the fridge.
Is this dip gluten-free?
The dip itself is naturally gluten-free, but check ingredients on your mayonnaise and Franks bottle and serve with gluten-free chips or veggies if needed.
Can I double the recipe for a crowd?
Absolutely—use a larger baking dish or two skillets and increase bake time by 5–10 minutes depending on depth; broil briefly at the end to get the same golden top.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
See all recipes by Jake →Ratings & Reviews
Did you make this recipe?
Be the first to share your experience.
Ingredients
- fresh or frozen corn kernels2 cups
- vegetable oil1 tbsp
- cream cheese, softened8 oz
- sour cream1/2 cup
- mayonnaise1/2 cup
- Franks Red Hot3 tbsp
- cotija cheese, crumbled (plus extra for garnish)3/4 cup
- fresh lime juice1 tbsp
- green onions, thinly sliced2 tbsp
- fresh cilantro, chopped (optional)2 tbsp
Nutrition Facts
Per serving: about 1/4 cup (60g)
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
Keep Reading
Guides & articles for this recipe
Tips & Techniques
The Ultimate Guide to Blanching
A practical, technique-forward guide to blanching—what it does, why it matters, and when to use it from vegetables to stone fruit like peaches. Includes timing guidelines, troubleshooting cues, and recipe starting points for preserving, peeling, and finishing.
Guides
Grill Science: Char Maillard and Smoke
A kitchen-to-backyard guide that explains the chemistry behind char, the Maillard reaction, caramelization, and smoke—and shows practical heat, fuel, and technique choices to build deeper grilled flavor. Includes simple experiments and recipe references so readers can reproduce richer results on steaks, vegetables, and fruit.
Guides
Essential Knife Skills for Grillmasters
A practical, step-by-step guide to the core knife techniques every outdoor cook should master. Learn blade choices, trimming and butterflying, vegetable prep, sharpening, and safe transport for confident grilling.
More from Appetizers
View all Appetizers recipes →Ask me anything about this recipe — substitutions, scaling, techniques, timing.
Powered by AI · Answers may not always be perfect