A lot of people relate spring and summer to school being out, warmer weather, going to the beach…but for me, I know it’s getting warmer when I start seeing Sweet Corn in the grocery stores. Fresh corn to me signifies grilling, spending time outside with my family, and getting your hands a little dirty with melted butter smothering it. I have fond memories as a kid of sitting on my back deck with my mom and grandma shucking corn for dinner…carefully pulling off all the corn silk and waiting for it to be cooked up to perfection. And in my own house, fresh corn signifies the same. My kids love it, I love it, and it’s pretty much a warm weather staple in my house. We also enjoy corn in pretty much any dish, which is why today I thought I’d share this Fire Roasted Corn and Chorizo Dip with you PERFECT for your next cookout!
The recipe itself is pretty simple, see the full instructions below. You start by fire roasting your veggies in a skillet or on the grill.
After they are cooked on all sides, you cut the corn off the husk and combine it in an 8×8 pan with the ingredients of your dip.
The dip is colorful, flavorful, and so tasty! It’s the PERFECT summer appetizer idea!
You can serve this dip with tortilla chips and I’m sure all your family and friends will want the recipe too!
Sunshine Sweet Corn, grown in Florida, is available now! You don’t have to wait until summer to enjoy it. It is an easy addition to your spring meals and is your best guarantee for a delicious, sweet tasting corn in April and May. Visit your local Grocer to buy some today.
Fire Roasted Corn and Chorizo Dip
- 3-4 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
- 8-ounce package cream cheese, softened
- 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
- 1/4 cup chopped green onions
- Preheat the oven to 400 degree 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.
- When the veggies are cool enough to handle, cut the corn off the cob. Then chop the onions and pepper, removing the pepper seeds.
- 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.
- Serve warm with tortilla chips
If you don’t own a grill you can achieve similar results by searing the veggies in a large cast iron skillet over high heat. Make sure the skillet is piping hot before starting.
Serve with: Large bag of tortilla chips
Number of servings (yield): Serves 8-12