Fire Roasted Corn and Chorizo Dip

Fire Roasted Corn and Chorizo Dip

Serving Size: 4 to 12

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°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 souffle dish, mix all ingredients together until well combined.
  8. Bake for 10 to 15 minutes until edges are bubbly.
  9. Serve warm with tortilla chips.

Notes

Source: www.sunshinesweetcorn.com

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http://eatingnaturallymag.com/fire-roasted-corn-chorizo-dip/

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