If you’re planning a party or Cinco de Mayo celebration, this fun, cheesy dip loaded with Mexican flavors will be a perfect addition to your fiesta. It takes a touch more prep because you’ll be doing some easy grilling, but the little bit of char you get on the corn, pepper, and onion add phenomenal early summer flavor to this hearty dip. It’s worth the time to grill the veggies–trust me. the flavor is fantastic! If you’re looking to reduce the heat provided by spicy chorizo, just substitute cooked Italian sausage and it will be super kid-friendly. Add lots of tortilla chips to the mix and you’re set for a party of any size. Ole!
Roasted Corn & Chorizo Dip
Serves: 8 to 12
- 3 to 4 ears sweet corn
- 1 small onion, peeled and sliced into rings
- 1 small red bell pepper
- 1 cup cooked chorizo (can also substitute cooked sweet Italian sausage to reduce heat)
- 3 cloves garlic, minced
- 1 (8-ounce) package cream cheese, softened and cubed
- 1/2 pound shredded pepper-jack cheese (you can also substitute cheddar or regular Monterey Jack cheese)
- 1/4 cup chopped green onions
Preheat oven to 400-degrees and preheat grill to medium-high heat. Remove cornhusks and corn silk, and place fresh corn, onion slices and red bell pepper on grill. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes or so until all sides are slightly charred. Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Chop onions and pepper, removing pepper seeds. Combine all ingredients together in an 8″ x 8″ baking dish until well combined. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.
Recipe courtesy of Sunshine Sweet Corn
Click here for more easy family recipes.