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Fire Roasted Corn and Chorizo Dip


  • 3-4 ears sweet corn
  • 1 small onion, peeled and sliced into rings
  • 1 small red bell pepper
  • 1 cup cooked chorizo
  • 3 cloves garlic, minced
  • 8 oz package cream cheese, softened
  • 1/2 lb spicy pepper jack cheese
  • 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 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.