Fire Roasted Corn and Chorizo Dip Recipe

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.

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.

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

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Fire Roasted Corn and Chorizo Dip Recipe

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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.