Frank's Red Hot Buffalo Street Corn Dip

How to Make Frank's Red Hot Buffalo Street Corn Dip

1. 1

   Step 1: Char the corn

   Heat the vegetable oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until kernels are blistered and charred in spots, about 8–10 minutes (you can also char the corn on a hot grill for a smokier flavor). Remove from heat and let cool slightly.

   For this step

   • 2 cupsfresh or frozen corn kernels
   • 1 tbspvegetable oil
   
2. 2

   Step 2: Preheat oven and prep dish

   Preheat the oven to 375°F (190°C). Lightly grease a 1-quart (about 1 L) oven-safe baking dish or a small cast-iron skillet for melting and baking the dip.
3. 3

   Step 3: Make the creamy base

   In a medium bowl, beat the softened cream cheese until smooth, then stir in the sour cream and mayonnaise until fully combined and creamy. Season lightly with salt and a pinch of black pepper.

   For this step

   • 8 ozcream cheese, softened
   • 1/2 cupsour cream
   • 1/2 cupmayonnaise
   
4. 4

   Step 4: Fold in corn, cheese, and Franks Red Hot

   Add the charred corn, Franks Red Hot, crumbled cotija, lime juice, half the green onions, and the chopped cilantro to the cream cheese mixture. Fold gently until everything is evenly distributed and the dip has an even orange hue from the Franks Red Hot.

   For this step

   • 3 tbspFranks Red Hot
   • 1 tbspfresh lime juice
   • 2 tbspgreen onions, thinly sliced
   • 2 tbspfresh cilantro, chopped (optional)
   
5. 5

   Step 5: Bake until bubbly

   Transfer the mixture to the prepared baking dish and spread into an even layer. Bake at 375°F (190°C) for 10 minutes, then switch the oven to broil and broil 1–2 minutes (watch closely) until the top is golden and bubbling.
   
6. 6

   Step 6: Garnish and serve

   Remove from oven and let rest 3 minutes. Sprinkle with the remaining green onions and extra crumbled cotija, and, if you like more heat, drizzle a little extra Franks Red Hot on top. Serve warm with tortilla chips, crackers, or sliced veggies.

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until kernels are blistered and charred in spots, about 8–10 minutes (you can also char the corn on a hot grill for a smokier flavor). Remove from heat and let cool slightly.
2. Preheat the oven to 375°F (190°C). Lightly grease a 1-quart (about 1 L) oven-safe baking dish or a small cast-iron skillet for melting and baking the dip.
3. In a medium bowl, beat the softened cream cheese until smooth, then stir in the sour cream and mayonnaise until fully combined and creamy. Season lightly with salt and a pinch of black pepper.
4. Add the charred corn, Franks Red Hot, crumbled cotija, lime juice, half the green onions, and the chopped cilantro to the cream cheese mixture. Fold gently until everything is evenly distributed and the dip has an even orange hue from the Franks Red Hot.
5. Transfer the mixture to the prepared baking dish and spread into an even layer. Bake at 375°F (190°C) for 10 minutes, then switch the oven to broil and broil 1–2 minutes (watch closely) until the top is golden and bubbling.
6. Remove from oven and let rest 3 minutes. Sprinkle with the remaining green onions and extra crumbled cotija, and, if you like more heat, drizzle a little extra Franks Red Hot on top. Serve warm with tortilla chips, crackers, or sliced veggies.