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Fire Roasted Corn and Chorizo Dip

Servings 10

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 package cream cheese, softened 8-ounces
  • 1/2 pound spicy pepper cheese like pepper-jack or habanero cheddar
  • 1/4 cup chopped green onions

Instructions

  • Preheat oven to 400°F and preheat grill to high heat.
  • Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
  • Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes 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. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
  • Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.
Course: Appetizer, Side Dish, Snack
Keyword: Cinco de Mayo, holiday, spring, summer