Creamy Chorizo and Corn Dip

Instructions

• Step 1: Preheat recteq to 400°F with a medium cast iron skillet.
• Step 2: Cut kernels from corncobs and place in a medium bowl. Using a spoon, scrape milk from cobs into the bowl and discard cobs.
• Step 3: Heat the olive oil in skillet and add chorizo, stirring occasionally, until it starts to get crisp; for about 5-6 minutes. Remove the cooked chorizo, and drain fat, reserving 1 tablespoon of the fat in the cast iron skillet.
• Step 4: Return the pan to the recteq and add scallions, garlic, Serrano chili, Ben’s Heffer Dust, and Ray’s Loco Gringo Rub. Cook, stirring occasionally, until vegetables are softened.
• Step 5: Add corn kernels and cooked chorizo. Stirring occasionally, cook until bright yellow and softened, about 10-12 minutes.
• Step 6: Remove the pan from the grill and let corn mixture cool in pan for 5 minutes.
• Step 7: Gently mix in buttermilk and cilantro, and serve slightly warm.