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Fire Roasted Corn and Chorizo Dip

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Ingredients

Adjust Servings:
Onion - 1 small; peeled and sliced into rings
Garlic - 3 Cloves, minced
Sunshine Sweet Corn - 3-4 Ears
Cream Cheese - 8 Ounce package, softened
Red Bell Pepper - 1
Cheese - 1/2 Pound, spicy like pepper-jack or habanero cheddar
Chorizo - 1 Cup, cooked
Green Onion - 1/4 Cup, chopped

Nutritional information

228kcal
Calories
11 g
Protein
16 g
Fat
8 g
Carbohydrates

Fire Roasted Corn and Chorizo Dip

Cuisine:
  • 35 mins
  • Serves 6
  • Medium

Ingredients

Directions

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Deliciously easy Fire Roasted Corn and Chorizo Dip is the perfect summer appetizer recipe!

Steps

1
Done

Preheat the oven to 400 degrees F. Preheat the grill to high heat. Remove the cornhusks and corn silk, and place the fresh Florida Sweet Corn, onion slices, and red bell pepper on the grill. Grill the corn and bell pepper for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the onion slices for approximately 3 minutes per side.

2
Done

When the veggies are cool enough to handle, cut the corn off the cob. Then chop the onions and pepper, removing the pepper seeds.

3
Done

In an 8 X 8-inch baking dish or one-quart soufflé dish, mix all the ingredients together until well combined. Bake for 10-15 minutes until the edges are bubbly.

4
Done

Serve warm with tortilla chips

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Easy instant pot sausage and potatoes
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Best homemade pie crust
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Easy instant pot sausage and potatoes
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Best homemade pie crust

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