Cheesy Corn Dip with Chorizo
Hot & Cheesy Mexican Corn Dip! Loaded with meat, veggies, & ooey-gooey, creamy, melted cheese. An epic game-day recipe!
We’re just over a week away from Superbowl Sunday and I already know what you’re making: this creamy, cheesy corn dip!
My son and I came up with this corn dip recipe over the summer and I’ve been holding onto it ever since. It’s perfect game-day grub!
He loves it because it’s ooey-gooey, cheesy and full of robust Mexican flavors.
I love it because it’s also loaded with healthy veggies and protien-rich meat.
Once again, I’m bringing you what looks like junk food but could really make for a relatively balanced meal. Just like I did with that poutine recipe last week, and that homemade pizza recipe, and those sheet pan nachos.
No judgment, ok? It’s not easy being a mom. Kids are picky!
My workaround is to get creative and hide those veggies in with all the hearty flavors they crave.
WHAT IS CORN DIP?
Corn dip is typically served as a snack or appetizer.
It almost always has some kind of a creamy base, and a lot of times it’s got cheese too. Cheese and corn are a perfect pairing!
The add-ins and seasonings can vary, but for what you see here, we took things in a Mexican direction. Who doesn’t love Mexican food, right?
This dish is extra-satisfying because of the addition of chorizo. Chorizo is a full-flavored pork sausage that’s seasoned with garlic, chiles, spices, and vinegar. It’s got a deep, reddish-orange color and it’s spicy without being hot, if that makes sense.
I can buy Mexican chorizo at my regular supermarket, but if you have trouble finding it, just substitute your favorite kind of ground meat + a packet of taco seasoning.
We also added a TON of veggies to this dip. It’s got peppers, tomatoes, onions… plus plenty of sweet corn.
HOW DO YOU MAKE MEXICAN CORN DIP?
This recipe comes together in a snap. You can make it in less than 20 minutes, and you only need to dirty up one pan.
Start by browning the meat in a large skillet.
I like to use cast iron because it really holds onto the heat, even after it’s no longer on the stove. So you can serve your corn dip in the same pan you cooked it in, and it will stay hot and melty for a good long time.
Once the meat is cooked, add some chopped onion. Continue to cook, stirring, until the onion has softened and turned translucent.
Next, add the cream cheese, salsa, diced green chiles, and corn.
I like to use frozen corn kernels, but drained canned corn would probably work just as well.
Use your favorite salsa in whatever level of heat you like best.
And the diced green chiles in a can are perfect. Just the slightest hint of spice, and the liquid they come in adds tons of yummy flavor to the mix.
Stir everything together until the cream cheese is fully incorporated. Then add more cheese!
Add it in a handful at a time, stirring, so it can melt evenly all throughout.
- Mozzarella, for a milder flavor
- Pepper Jack, for more spice
- A Mexican cheese blend
- Oaxaca or Chihuaha for a really authentic flavor
Hold a little bit back to garnish with! And I like to sprinkle the top with chopped scallions or cilantro too.
HOW TO SERVE
This corn dip can be served straight from the skillet!
Surround it with pita wedges, crackers, tortilla chips, or fresh veggies for dipping, and dive in!
IS IT HEALTHY?
You can judge for yourself by looking at the nutritional label in the recipe card below, but overall I feel pretty good about eating this dip and serving it to my kids.
It’s got lots of veggies and protien, and it’s also naturally gluten-free, egg-free, nut-free, and you can even make it vegetarian by using a plant-based meat substitute.
I haven’t tried making it with vegan cheese but that could work well too.
Chorizo and ground beef are probably somewhat higher in fat, so if you want to substitute with ground turkey or chicken, that would probably shave off a few calories as well!
IS IT SPICY?
Chorizo has lots of yummy herbs and spices but it’s not really spicy-hot.
CAN YOU MAKE THIS AHEAD?
You can definitely make this recipe ahead of time if you’re looking to cut down on last-minute prep.
It will keep at room temperature for a few hours, or you can stash it in the fridge for at least a few days.
Reheat it on the stove over low heat, in a 170 degree F oven, or in the microwave in short bursts, stirring frequently.
I’m not sure I’d recommend freezing it, as the freeze/thaw process could turn the cheese grainy.
A FEW MORE OF MY FAVORITE GAME-DAY RECIPES:
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- 1 pound (453.59 g) chorizo, (any ground meat can be substituted*)
- 1/2 (55 g) onion, (medium), chopped
- 8 ounces (226.8 g) cream cheese
- 8 ounces (226.8 g) prepared salsa
- 4 ounces (113.4 g) diced green chiles
- 10 ounces (283.5 g) frozen corn kernels, (or canned corn, drained)
- 8 ounces (226.8 g) shredded cheese, (I prefer sharp cheddar)
- sliced fresh scallions or chopped fresh cilantro, (optional garnish)
- Place the chorizo in a large skillet over medium-low heat and cook (breaking up with a spatula or spoon) until browned.
- Add the onions and continue cooking (stirring occasionally) until the onions have softened and become translucent.
- Stir in the cream cheese, salsa, diced green chiles, and corn, until creamy and smooth.
- Stir in most of the shredded cheese (reserve a handful for garnish) a little at a time, until melted.
- Garnish with the remaining shredded cheese and scallions or cilantro (optional).
- Serve while warm.