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
Scale
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