Go Back
–+ servings
Fire Roasted Corn and Chorizo Dip

Fire Roasted Corn and Chorizo Dip

This Fire Roasted Corn and Chorizo Dip is a must-have for summer parties, blending smoky grilled flavors with creamy textures.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 cups sweet corn fresh, frozen, or canned
  • 1 medium onion sliced into rings
  • 1 medium red bell pepper chopped
  • 1 cup cooked chorizo spice level to preference
  • 2 cloves garlic minced
  • 8 oz cream cheese softened
  • 1 cup spicy pepper jack cheese shredded
  • 1/4 cup chopped green onions for garnish

Equipment

  • Grill
  • Baking Dish
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F and your grill to high heat, ensuring grill grates are clean.
  2. Remove husks and silk from the sweet corn, slice the onion into rings, and chop the red bell pepper.
  3. Grill the corn, onion rings, and bell pepper for 8-10 minutes, turning occasionally until charred.
  4. Cool the grilled veggies, then cut corn kernels off the cob and chop the onion and pepper.
  5. In a baking dish, mix the corn, onion, pepper, chorizo, minced garlic, cream cheese, and pepper jack until well combined.
  6. Bake in the oven for 10-15 minutes until bubbly and cheese is melted.
  7. Allow to cool slightly, then serve warm with tortilla chips and garnish with green onions.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This dip can be made ahead of time and refrigerated for up to a day before baking. You can also substitute the chorizo with bacon or add jalapeños for heat.

Tried this recipe?

Let us know how it was!