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 Fire Roasted Corn Dip 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 Fire Roasted 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 Fire Roasted Corn Dip. Every bite seems like the first.
I think I hear Foreigner playing in the distance…
My 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.
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 ounce package cream cheese, softened
- ½ pound 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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