# 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. Canonical URL: https://www.topshelf.recipes/recipes/franks-red-hot-buffalo-street ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 23, 2026 Last Updated: September 3, 2026 ## Recipe Information - Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes - Servings: 2 - Difficulty: Easy - Category: Appetizers ## Ingredients ### Char the corn - 2 cups fresh or frozen corn kernels - 1 tbsp vegetable oil ### Make the creamy base - 8 oz cream cheese, softened - 1/2 cup sour cream - 1/2 cup mayonnaise ### Fold in corn, cheese, and Franks Red Hot - 3 tbsp Franks Red Hot - 3/4 cup cotija cheese, crumbled (plus extra for garnish) - 1 tbsp fresh lime juice - 2 tbsp green onions, thinly sliced - 2 tbsp fresh cilantro, chopped (optional) ## Ingredient Guide ### 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. ## Instructions ### 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. ### 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. 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (about 1½ cups): - Calories: 1193 kcal - Protein: 17.3 g - Carbohydrates: 51.3 g - Fat: 107.3 g - Saturated Fat: 42.1 g - Trans Fat: 1.3 g - Fiber: 4.9 g - Sugar: 5.3 g - Added Sugars: 0 g - Cholesterol: 149 mg - Sodium: 939 mg - Potassium: 842 mg - Calcium: 216 mg - Iron: 1.8 mg - Vitamin D: 0.3 mcg ## Notes 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. ## 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. ## Related Recipes and Guides - [Vietnamese Spring Rolls](https://www.topshelf.recipes/recipes/vietnamese-spring-rolls) - [Charred Tomato Bruschetta](https://www.topshelf.recipes/recipes/charred-tomato-bruschetta) - [Cranberry Jalapeno Cream Cheese Dip](https://www.topshelf.recipes/recipes/cranberry-jalapeno-cream-cheese-dip) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)