Fire Roasted Corn Dip
Fire Roasted Corn Dip – Chunky, cheesy, creamy, smoky, corn dip recipe that is slap-you-speechless good! Serve this Fire Roasted Corn Dip at your party this weekend and watch it disappear.
Why We Love This Fire Roasted Corn Dip Recipe
There’s nothing quite like the combination of sweet grilled corn and gooey cheese.
Nothing, folks.
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, an 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. *wink*
I think I hear Foreigner playing in the distance…
Ingredients You Need
This corn dip recipe uses whole ingredients that are easy to find! Here’s what you’ll need:
- Sweet fresh corn
- Small onion – peeled and sliced into rings
- Small red bell pepper
- Cooked chorizo
- Garlic cloves – minced
- Softened cream cheese
- Milk
- Shredded spicy pepper cheese – like habanero cheddar or pepper jack
- Garnish – Chopped green onions
How To Make This Appetizer Corn Dip Recipe
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 habanero 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.
Instructions…
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 kernels off the cob. Then chop the onions and pepper, removing the pepper seeds.
In an 8×8-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 with some salt.
Get the Full (Printable) Fire Roasted Mexican Corn Dip Recipe Below. Enjoy!
Frequently Asked Questions
What If I Don’t Have a Grill?
If you don’t own a grill you can achieve similar results in this corn dip recipe by searing the veggies in a large cast iron skillet over high heat. Make sure the skillet is piping hot before starting.
What Other Chips Can I Use?
This fiesta corn dip is best with tortilla chips, but you can also use Fritos scoops, blue corn chips, or even homemade cheddar cheese crackers.
What If I Don’t Like It Spicy?
You can always change up the cheese to lower the spicy flavor with sharp cheddar cheese, monterey jack cheese, or any other favorite hard cheese. You can also lessen the number of peppers to make this taste just how you like it.
How Long Does This Dip Last?
You can store this dip in the fridge in an airtight container for 3 to 5 days.
Do I Have to Use Fresh Corn?
You can use canned corn, but fire roasting it would be pretty difficult, but you can roast them on a cast iron skillet.
Looking for More Side Dish Recipes? Be Sure to Also Try:
- Stuffed Poblano Peppers with Cotija Cheese
- Green Chiles Mac and Cheese
- Corn Salsa Dip with Bacon
- Slow Cooker Frijoles de Olla
- Crockpot Creamed Corn
- Mexican Street Corn Dip By Family Fresh Meals
Don’t forget to check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Fire Roasted Corn Dip
Ingredients
- 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
Instructions
- 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 8×8-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.
This sounds delicious!
This looks amazing. One quick question – do you recommend using Spanish cured chorizo; sliced or a mexican chorize that you cooked and sliced?
Hi Jill, I used the uncooked Mexican chorizo and browned it in a skillet, but you could definitely chop up the Spanish variety!
Thanks! I’m going to give it a try this weekend.
I’m eating it now. Super Delicious! I actually made it for my son’s teachers but kept a small ramiken for myself. I roasted a couple of jalapenos and chopped them up too. Thank you Sommer.
I made this for my Book Club and it was Amazing! So easy to make, super cheesy and Yummy. Thank you for such a great recipe. :)
Thanks for coming back to tell me Laura! So glad you liked it.