This Cheesy Buffalo Corn Dip combines elements of Mexican street corn with everyone’s favorite buffalo dip. Sweet corn, tangy hot sauce, and 3 kinds of cheese make it irresistibly decadent. This is the end-of-summer crowd-pleaser that you’ll make over and over again. If you’re feeling adventurous, throw some blue cheese on top or even mixed in! This dip reheats well and is perfect for feeding a crowd. If you don’t like too much spice, simply omit half the pepper sauce.
Total Time
30min
5.0
1 Rating
Author: Lauren Holdcroft at SideChef
Servings:
8
Ingredients
•
1
cup
Cream Cheese
•
1
Tbsp
Olive Oil
•
4
Tbsp
Mayonnaise
•
2
cans
Corn
, drained
•
1/2
cup
Cayenne Hot Sauce
•
2
cups
Shredded Cheddar Cheese
•
1
Medium
Onion
, finely diced
•
1
Green Bell Pepper
, finely diced
•
4
cloves
Garlic
, minced
Optional Garnish
•
to taste
Queso Fresco
or Blue Cheese
(optional)
•
to taste
Fresh Cilantro
•
to taste
Paprika
For Serving
•
to taste
Carrots
•
to taste
Celery
•
to taste
Tortilla Chips
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
In a skillet over medium-high heat, heat the Olive Oil (1 Tbsp). Add the Corn (2 cans) and fry until beginning to brown, 3-4 minutes.
3.
Add the Onion (1), Green Bell Pepper (1), and Garlic (4 cloves) and cook until softened, 4-5 minutes.
4.
Reduce heat to medium and add Cream Cheese (1 cup), Cayenne Hot Sauce (1/2 cup), and Mayonnaise (4 Tbsp). Reduce the heat and stir until cream cheese has melted.
5.
Stir in half the Shredded Cheddar Cheese (1 cup) until just combined.
6.
Pour into a casserole dish. Cover with the remaining Shredded Cheddar Cheese (1 cup) and bake for 10-15 minutes, until golden and bubbling.
7.
Let cool for 5 minutes. Top the buffalo corn dip with Fresh Cilantro (to taste), Queso Fresco (to taste), and Paprika (to taste) if desired. Serve with Tortilla Chips (to taste), Carrots (to taste), and Celery (to taste).
Nutrition Per Serving
CALORIES
383
FAT
28.1 g
PROTEIN
12.2 g
CARBS
25.0 g
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