This Hot Corn Dip with Chorizo feels kind of like two classic, beloved party dips (queso fundido + hot corn dip) met each other at the actual party and just decided to hop in the same dish. If you enjoy envisioning that scenario as much as I do, then we’d be great friends, I’d imagine.
Hot corn dip, if you’re unfamiliar, is honestly just what it sounds like it is: a hot dip made mostly of corn. The fact that the very best implement for dipping and dunking into a hot corn dip is, in fact, corn chips – makes for a very corn-on-corn eating situation … and I am absolutely on board.
My husband has always poked fun at me and my family because we eat a lot of dips (like, a lot). There are many nights when we just stand around the kitchen island, grazing and noshing on dips of various makes and models and call it dinner. So, my point here is – I’d like to think that I’m somewhat of an expert when it comes to things like this.
And this Hot Corn Dip? It’s one of the best of its kind.
KITCHEN LITTLE ESSENTIALS
To make this Hot Corn Dip with Chorizo, you will need:
A baking dish (I use a 3-quart dish)
How to Make the Best Hot Corn Dip
I’ve read a lot of hot corn dip recipes, and honestly? Many of them make more of a to-do out of the process than is necessary. So, in my recipe here, I’ve streamlined things for you, for efficiency’s sake. That’s really what I try to do with everything I share, and it all worked great in the case of this corn dip.
This recipe comes together really fast – all in one big skillet – and it just requires you to chop up an onion, a bell pepper, and some garlic. Pickled jalapenos are already sold diced (easy!) and you can honestly use any corn you like or have – fresh, frozen, or even canned, It’s all good!
The creaminess comes from three sources here, I have to admit, and the dip just isn’t quite the same if you leave one out (I’ve tested this). The combination of sour cream, (for tang), mayo (for the consistency, richness), and cream cheese (holy cow the flavor!) is a really classic one so far as party dips go (remember, I know about these things), and it works beautifully in this fun, flavorful recipe.
A Word on Chorizo
Chorizo is a deliciously spiced Mexican-style sausage and it’s widely available. You’ll find “bulk” chorizo in any grocery store and what I’m calling for in this recipe is the kind that is raw or loose – it’s not cured or dried like a summer sausage or salami would look/feel. Chorizo is often sold both ways.
Hot Corn Dip with Chorizo: Here’s the Step-by-Step
Preheat your oven to 350 degrees F. Adjust the rack to the middle position.
In a large skillet set over medium heat, cook the chorizo for 5 minutes, stirring occasionally (it won’t get crispy). Transfer to a large baking dish (I use a 3-quart dish).
In the same skillet, add the onion and pepper and cook until tender, about 5 minutes. Add the garlic, corn, and diced jalapenos and cook for about 5 minutes more. Transfer to the baking dish and add the cream cheese, mayo, sour cream, and ¾ of the shredded cheese. Stir to mix well and combine everything. Season well with salt and pepper (taste for seasoning).
Top with the rest of the cheese and bake until bubble and golden, about 25 to 30 minutes. Serve warm with tortilla chips and some chopped cilantro sprinkled on top.
Hot Corn Dip with Chorizo
A gooey, melty, cheesy hot corn dip that is packed with extra flavor thanks to the addition of chorizo.
Ingredients
2 tsp olive oil
9-ounces bulk chorizo (not the dried/cured kind)
1 cup diced onion
1 bell pepper, diced (any color)
2 garlic cloves, grated or minced (or 2 tsp.  garlic powder)
12-ounces corn kernels (fresh, frozen, or canned)
½ cup diced pickled jalapenos (optional)
8 oz. cream cheese, at room temperature
2/3 cup mayonnaise
2/3 cup sour cream
Salt and pepper
8-oz. shredded Monterrey Jack cheeseÂ
Tortilla chips and chopped cilantro (optional), for serving
Instructions
- Preheat your oven to 350 degrees F. Adjust the rack to the middle position.
- In a large skillet set over medium heat, cook the chorizo for 5 minutes, stirring occasionally (it won’t get crispy). Transfer to a large baking dish (I use a 3-quart dish).
- In the same skillet, add the onion and pepper and cook until tender, about 5 minutes. Add the garlic, corn, and diced jalapenos and cook for about 5 minutes more. Transfer to the baking dish and add the cream cheese, mayo, sour cream, and ¾ of the shredded cheese. Stir to mix well and combine everything. Season well with salt and pepper (taste for seasoning).Â
- Top with the rest of the cheese and bake until bubbly and golden, about 25 to 30 minutes. Serve warm with tortilla chips and some chopped cilantro sprinkled on top.
Notes
Sometimes I like a combination of shredded cheddar and shredded Monterrey Jack cheese here, or even pepper jack for an extra kick.Â
