Dips

Creamy Chorizo and Corn Dip

Prep Time: 15 min

Cook Time: 25 min

Difficulty: Beginner

Ready to bring a Southwestern taste to the table with this Creamy Chorizo and Corn Dip recipe? With fresh corn, Chorizo sausage, Ray's Loco Gringo Rub, and creamy buttermilk, this tasty dip will make the perfect addition to your Taco Tuesday lineup.

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.

Ingredients

Serving Sizes

Ingredients

4 each Fresh Ears Corn on the Cob
2 tablespoon(s) Olive Oil
2 ounce(s) Chorizo Sausage
12 each Scallions, chopped fine
4 each Garlic Cloves, minced
1 each Serrano Chili, chopped fine
1 tablespoon(s) Ben's Heffer Dust
1 tablespoon(s) Ray's Loco Gringo Rub
6 ounce(s) Buttermilk
3 tablespoon(s) Cilantro, chopped

Tools Needed

Knife
Cutting Board
12 inch Cast Iron Skillet
Spoon

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.

Chef Pairings

Top this creamy corn dip with freshly crumbled Cotijto Cheese and wedges of Grilled Lime. This is the perfect accompaniment to your favorite Tex Mex dinner or as a unique game day snack.