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Corn Chorizo Dip
ears of corn
Greek yogurt also works
Mexican blend, plus extra for topping
high quality blue cheese
jalapeños with seeds
Husk the corn and either grill or boil. Cut off the cob.
Cook the chorizo and press into small pieces.
In a small sauce pan, combine sour cream, shredded cheese, and blue cheese. Cook on low heat, stirring until cheese is melted, then remove from heat.
Mix in the corn and chopped jalapeños (optional), and stir them into the cheese mixture.
Place the dip in an oven safe dish. Add the meat on top, and then sprinkle with cheese.
When ready to serve, place under a broiler and broil until bubbly – about 3 minutes. Serve with your favorite chips!
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Reluctant Entertainer - Corn Chorizo Dip