Fire Roasted Corn Dip
Here’s a chunky, cheesy, creamy, smoky, corn dip that is slap-you-speechless good! If you’ve got guests coming over this week, this is the party snack to serve.
There’s nothing quite like the combination of sweet grilled corn and gooey cheese.
I’ve been making cheesy Corn Dip for years and every single time I make it, close friends oooh and ahhh over it, as if they’ve never had it before. Even Lt. Dan will say, “Babe, you’ve got to make this again. It’s SO GOOD!”
This statement is always followed by a sigh, eye roll, and the response, “You do realize I’ve made this dip for you about one hundred times.”
He never believes me.
There’s just something special about this corn dip. Every bite seems like the first.
I think I hear Foreigner playing in the distance…
Fire Roasted Corn Dip starts with fresh sweet corn gently charred on the grill.
Followed by grilled onions, grilled red peppers, garlic, green onions and spicy chorizo.
All these goodies are added to a mixture of cream cheese and spicy habenaro cheddar for a little extra kick.
Bake until molten and bubbly and you’ve got hot cheesy corn dip that will knock you right out of your chair.
It’s all that and a bag of chips. Preferably tortilla chips.
So you may be thinking, “Corn? I can’t get good fresh corn this time of year.”
I’ve got good news for you. Florida’s Sunshine Sweet Corn peaks in April and May. It’s grown by a collective of family farmers and naturally bred for the tropical climate in Palm Beach County, Florida.
That means the corn you are seeing at the market right now isn’t too early, it’s just right.
Florida’s fresh sweet corn is just as delicious as the sweet corn you are used to buying midsummer. Plus Sunshine Sweet Corn has a fun Pinterest Competition starting today.
Here’s how to enter…
Sunshine Sweet Corn Pinterest Contest – Livin’ The Sweet Life
Live the Sweet Life and add a little sunshine to your plate with Sunshine Sweet Corn!
Pin any one of the delicious recipes YOU FIND HERE, using the hashtag #LivintheSweetLife and be automatically entered to win a deluxe entertaining package from Williams Sonoma, each specially designed to help you share the sweet flavor of Florida fresh corn with the ones you love.
Prize Packages Include:
Sweet Cinco De Mayo: Corn is essential to Mexican cuisine, making Cinco de Mayo the perfect holiday to celebrate the sweet fresh flavor of Sunshine Sweet Corn. This deluxe package from Williams-Sonoma includes a La Crusette Grill Pan, Margarita Pitcher and Glasses Set, Gourmet Margarita Mix and Salts, Molcajete, and copy of Mexican Everyday by Rick Bayless
Sweet Spring Brunch: Celebrate t fresh spring flavors, like the sweet taste of Sunshine Sweet corn, over brunch – whether you eat in the garden among the blooms or bring spring flowers indoors. This deluxe package from Williams-Sonoma includes a Calphalon Egg Poacher, Cake Stand, Glass Pitcher, Boerum 12-Cup French Press, and Brunch! Cookbook by Gale Gand
Sweet and Smoky: There’s really nothing better or simpler than grilled sweet corn. Warm Spring days were made for getting out and grilling and Sunshine Sweet Corn was made for grilling! This deluxe package from Williams-Sonoma includes a La Cruset grill pan, gourmet grilling spices, corn picks, luxury grill tools, and a Charred & Scruffed Cookbook by Adam Perry Lang
Visit Florida’s Sunshine Sweet Corn Site and start pinning!
Yield: 8-12 servings
Fire Roasted Corn Dip
- 3-4 ears fresh Florida 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
- ½ lb. shredded spicy pepper cheese, like habanero cheddar or pepper-jack
- ¼ 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.
Notes: 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.
Disclosure: This post is sponsored by Florida Sweet Corn. All opinions are my own.
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