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Fire Roasted Corn and Chorizo Dip Recipe

January 22, 2020 by Mommy Evolution 14 Comments

When it comes to Mexican food, I like mine smoky, which is why my mouth waters just thinking about this fire roasted corn and chorizo dip.

Honestly, in my house, this could just be dinner!

But, of course, this makes a kick-a$$ side dish for any backyard BBQ, game day gathering or Mexican dinner feast.

Fire Roasted Corn and Chorizo Dip Recipe - Perfect for a backyard BBQ, game day gathering or Mexican feast.

We have a weekly get together in my neighborhood with all of the kids and parents.

We all bring dishes to share on a Friday night, enjoy some beers and the warm summer weather.

(Hey, we’re in Chicago! The moment it gets warm, we find any excuse to get outside.)

I can’t wait to make this for one of our Friday night neighborhood get togethers!

Fire Roasted Corn and Chorizo Dip

Ingredients:

  • 3 to 4 ears Sunshine Sweet Corn
  • 1 small onion, peeled and sliced into rings
  • 1 small red bell pepper
  • 1 cup cooked chorizo
  • 3 cloves garlic, minced
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
  • 1/4 cup chopped green onions

Directions:

Step 1: Preheat oven to 400 degrees F and preheat grill to high heat.

Step 2: Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.

Step 3: Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.

Step 4: Grill onion slices for approximately 3 minutes per side.

Step 5: When veggies are cool enough to handle, cut corn off cob.

Step 6: Then chop onions and pepper, removing pepper seeds.

Step 7: In 8-by-8-inch baking dish or one-quart soufflé dish, mix all ingredients together until well combined.

Step 8: Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.

Fire Roasted Corn and Chorizo Dip Recipe

Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.

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Yield: 8-12

Fire Roasted Corn and Chorizo Dip Recipe

Fire Roasted Corn and Chorizo Dip Recipe

Perfect side dish for any backyard BBQ, game day gathering or Mexican dinner feast!

Ingredients

  • 3 to 4 ears Sunshine Sweet Corn
  • 1 small onion, peeled and sliced into rings
  • 1 small red bell pepper
  • 1 cup cooked chorizo
  • 3 cloves garlic, minced
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
  • 1/4 cup chopped green onions

Instructions

  1. Preheat oven to 400 degrees F and preheat grill to high heat.
  2. Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
  3. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
  4. Grill onion slices for approximately 3 minutes per side.
  5. When veggies are cool enough to handle, cut corn off cob.
  6. Then chop onions and pepper, removing pepper seeds.
  7. In 8-by-8-inch baking dish or one-quart soufflé dish, mix all ingredients together until well combined.
  8. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.
© Mommy Evolution
Cuisine: Mexican

 

Related

Filed Under: Appetizers, Recipes Tagged With: appetizer, chorizo, corn, dip, mexican

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Comments

  1. Herchel A Scruggs says

    May 1, 2016 at 8:22 am

    ooh yum! I love chorizo. I might have to make this one asap.

    Reply
    • Monica @HappyandBlessedHome.com says

      May 18, 2017 at 11:40 pm

      Looks so good! Featuring at Family Fun Friday! http://www.happyandblessedhome.com/6-must-try-family-recipes/

      Reply
  2. Doris Harvey says

    May 1, 2016 at 8:51 am

    Yummo

    Reply
  3. Angela @marathonsandmotivation.com says

    May 8, 2016 at 4:40 pm

    This looks outstanding, I absolutely love chorizo! I would love for you to share this at the Sunday Food & Fitness Link-Up at: http://www.marathonsandmotivation.com

    Reply
  4. Chris Macheal says

    May 11, 2016 at 4:06 am

    yummm, Looks good! Will try it. Thanks for sharing

    Reply
  5. Audrey says

    May 14, 2016 at 1:05 pm

    I love when I have the ingredients for a delicious looking recipe like this in the house. Thanks for sharing on Creative K Kids Tasty Tuesdays.

    Reply
  6. Julie says

    May 14, 2016 at 5:08 pm

    Totally lovin this!

    Reply
  7. Frugal Hausfrau says

    May 17, 2016 at 11:30 pm

    I love this dip and I haven’t even tasted it!! Thanks for sharing on Throwback Thursday!

    Mollie

    Reply
  8. Karyl Henry says

    May 18, 2016 at 7:04 am

    Jenny thanks so much for sharing this great dish on Oh My Heartsie Girl Wonderful Wednesday Linky Party. I selected this recipe to be featured at this week’s party!! I’d love you to stop by my blog, http://karylskulinarykrusade.com/, and I hope you will stop by again, and link up another wonderful recipe.

    Reply
    • The Jenny Evolution says

      May 18, 2016 at 7:19 am

      Fabulous! Thanks for the feature 😀

      Reply
  9. karyld2016 says

    May 8, 2017 at 3:48 pm

    I just saw that I commented on this recipe a year ago, but it looks so good I’ll comment again 🙂 I always have corn in the house in the summer, and this looks like such a great way to use it

    Reply
  10. Susan @ Culinary Envy says

    May 12, 2017 at 7:34 am

    This looks and sounds amazing! Can’t wait to try it. Pinned

    Reply
  11. Miz Helen says

    May 16, 2017 at 1:34 pm

    I just pinned your awesome dip! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
    Miz Helen

    Reply
  12. Monica @HappyandBlessedHome.com says

    May 18, 2017 at 9:57 pm

    Looks ahhh–mahh-zing! Featuring this at Family Fun Friday and totally pinning!

    Reply

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