This spicy chorizo corn dip recipe is a family favorite! It's a fresh side for any dinner, holiday party or ball game at home! You can keep it on hand in your freezer and then heat it just before serving. —Cindy Nerat, Menominee, Michigan
Baked Chorizo Corn Dip
Freezing Baked Chorizo Corn Dip
Freeze unbaked chorizo mixture in freezer containers. To use, partially thaw in refrigerator overnight. Bake as directed, increasing time as necessary.
Baked Chorizo Corn Dip
Prep Time
20 min
Cook Time
30 min
Yield
9 cups
Ingredients
- 1 pound fresh chorizo or spicy bulk pork sausage
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 1/2 cup finely chopped sweet red pepper
- 1 cup finely chopped seeded jalapeno pepper (about 4 peppers)
- 6 green onions, chopped
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1-1/2 teaspoons chili powder
- 1 garlic clove, minced
- 3 cups shredded Monterey Jack cheese
- Tortilla chips
Directions
- Preheat the oven to 350°. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain.
- In a large bowl, combine cooked chorizo and the next 9 ingredients. Transfer to an ungreased 10-in. cast-iron skillet or 13x9-in. baking dish.
- Bake until heated through, 30-35 minutes. Serve warm, with tortilla chips.
Nutrition Facts
1/4 cup: 141 calories, 12g fat (4g saturated fat), 23mg cholesterol, 334mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.
