Creamy Fire Roasted Corn Dip Recipe
Print Recipe
5 from 8 votes

Fire Roasted Corn Dip

Chunky, cheesy, creamy, smoky, corn dip that is slap-you-speechless good! Serve this Fire Roasted Corn Dip at your party this weekend and watch it disappear.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: Mexican
Servings: 12
Calories: 228kcal
Author: Sommer Collier


  • 3-4 ears fresh sweet corn
  • 1 small onion, peeled and sliced into rings
  • 1 small red bell pepper
  • 1 cup cooked chorizo
  • 3 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/2 cup milk
  • 1/2  pound shredded spicy pepper cheese, like habanero cheddar or pepperjack
  • 1/4  cup chopped green onions


  • Preheat the oven to 400 degree F. Preheat 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 8x8-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.


Serving: 0.5cup | Calories: 228kcal | Carbohydrates: 8g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 431mg | Potassium: 254mg | Fiber: 0g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 15.5mg | Calcium: 187mg | Iron: 0.7mg