Spicy Corn and Chorizo Queso
(This post has been updated Nov. 2018)
Dips have to be one of the best appetizers for a party, IMHO. They’re easy to whip up, full of flavor and people can happily gather around them to converse. Even if somebody makes a “no double dipping” joke, you can let it slide because you’ll be enjoying this ridiculously delicious spicy corn and chorizo queso. How good does that sound?!
A Creamy, Cheesy Corn Dip
This hot, baked dip is full of tasty ingredients like bell peppers and corn. Then, they get mixed with savory chorizo crumbles and a blend of creamy cheeses. The queso dip gets topped with more cheese and baked in the oven until hot, bubbly, and melty. If you’re looking to change up your hot dip game, give this a try! It will be sure to be a hit at your next party.
I take a time saving shortcut by using frozen corn and frozen bell peppers. Now, just a quick note about frozen veggies – I am their biggest fan! They are super convenient to use if I have a hectic week and I’m not sure if I’ll be able to use up all my fresh produce. Additionally, from what I’ve learned, these fruits and veggies are frozen at their peak freshness. So, many of them still retain a good deal of their nutritional value.
Sure, if I’m at the store and I know I’ll have the time to cook and enjoy my produce that day or the next, I’ll grab the fresh stuff. However, I love being able to stock up on a huge variety of veggies to toss into pastas, rice, and soups. I also use frozen fruits all the time, and not just for smoothies! They’re great for making quick fruit sauces, tossing into pancakes, and even for serving on top of baked cheeses – yum!
How to Make This Easy Chorizo Dip
Ok, back to this queso! First, cook the chorizo in a pan, and break it up with my spatula into small crumbles. Next, add the corn and chopped bell peppers, and mix until heated through.
Then, take the pan off the heat, and set aside. In a separate bowl, combine the cheeses, spices, sour cream, and lemon juice. Once mixed, stir in the cooked chorizo, corn and peppers. Place the mixture into an oven safe baking dish (I had to put mine into two small ones) and onto a baking sheet to catch any spill over.
Lastly, top the mixture with a bit of extra grated cheese, and cover it with aluminium foil. Bake the queso dip at 400 F for 20 minutes. After it bakes, remove the foil, and set it to broil in the oven for just about 5 minutes or until the cheese browns. (Make sure to keep an eye on it, you don’t want it to burn!) Once the cheese has browned, carefully remove your dip from the oven, allow to cool, and enjoy!
Did you make this recipe?? Please let me know in the comments below or tag me on social media #howtolovecooking! I’d love to know how it went for you!
Spicy Corn and Chorizo Queso
- 1 C. Frozen corn
- 1/2 C. Diced frozen or fresh bell peppers
- 4 oz. Chorizo
- 4 oz. Cream cheese Softened
- 1/2 cup. Sour cream
- 6 oz. Grated pepper-jack cheese Divided
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Paprika
- 1/8 tsp Cayenne pepper (Optional)
- 1/4 tsp Chili powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 TBS Lemon juice
Preheat oven to 400 degrees F
In a sauté pan, heat about 2 TBS of olive oil over medium-high heat. Add the raw chorizo to the pan, and break it up with your spatula to make small crumbles. Cook for about 6-8 minutes or until done.
Add the corn and peppers into the pan, and stir together with the chorizo. Cook everything together over medium heat until the veggies are no longer frozen and heated through. Remove from heat, and set aside.
In a separate bowl, mix together the cream cheese, sour cream, 4 oz. of grated pepper jack cheese, lemon juice, all the spices, and salt & pepper.
Add the corn, peppers and chorizo to the creamy cheese mixture and stir until well combined.
Pour the cheese and chorizo mixture into an oven safe baking dish (or evenly into two smaller ones depending on what you have) and top with the remaining 2 oz. of grated pepper jack cheese.
Cover the baking dish/es with foil, and place them on top of a lined baking sheet to prevent spillover. Bake for 20 minutes.
After 20 minutes, remove the dip from the oven, and carefully remove the foil. Set the oven to broil for about 5 minutes or until the cheese on top gets nicely browned. Keep an eye on it!
Remove the (very hot!) dip from the oven, allow to cool slightly, and enjoy with your favorite tortilla chips, veggies, or dipping bread!