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Let's use summer's sweet corn to make the ultimate chorizo corn spinach dip! Gooey melted cheese, spicy chorizo, sweet bursting corn, with a hint of spices, it just doesn't get any better than this!
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Watch how to make this
What makes this dish special
I've been wanting to make a dip for a long time now, but I couldn't think of what to put it in. Even though I'm a professional chef, I occasionally run out of ideas and have to find inspiration elsewhere. So I started with the idea of a spinach and artichoke dip and began to tinker with it. Add some spice, meat, and corn, and here you have a chorizo corn spinach dip!
If I had to choose between a hot dip and a cold one, I would choose the hot one. You can't pull me away from that melty gooey cheese (have you tried my Greek fava bean dip, pumpkin beer cheese dip, or caramelized onion, bacon, and gruyere dip yet?)! So when it came to coming up with a dip recipe, I had to make it a hot one. Sure, it takes a little more effort to cook the appetizer, but it'll be worth it. Serve this hot dip with some tortilla chips for the ultimate sweet, spicy, and savory appetizer.
Recipe
Chorizo Corn Spinach Dip
Ingredients
- 4 ounces chorizo
- 1 tablespoon oil
- 2 shallots minced
- 1 jalapeno seeded
- 2 ears corn shucked
- 4 ounces frozen spinach thawed
- 4 ounces cream cheese softened
- ½ cup sour cream
- 6 ounces shredded mozzarella divided
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon lime zest
- salt and pepper
- ¼ cup cotija
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 400 degrees F.
- Heat a large saute pan over medium-high heat. Add the chorizo and cook until browned, crumbling the sausage into smaller pieces as it cooks. Remove from heat and transfer the chorizo to a large bowl.
- Wipe the pan clean and heat 1 tablespoon oil. Add the shallots and jalapeno and saute for 1 minute or until softened. Add the corn and saute until the corn is tender and cooked, about 3-4 minutes. Remove from heat and add to the bowl with the chorizo. Let cool slightly.
- Add the frozen spinach, cream cheese, sour cream, 4 ounces of mozzarella, garlic powder, paprika, and lime zest to the chorizo corn mixture. Season with salt and pepper. Transfer the dip to a 8x8 inch baking dish or 10-inch cast iron pan. Sprinkle the remaining mozzarella on top along with the cotija. Bake the dip for 15-20 minutes or until the top is golden brown. Remove from heat and garnish with chopped cilantro. Serve warm with tortilla chips or crusty bread.
Step-by-step instructions
Step 1: Saute ingredients
Start making the dish by first sauteeing the chorizo. Chorizo has a lot of fat, so we want to render out as much as possible.
You can swap out the chorizo for another sausage if you prefer. I personally like the spicy kick that chorizo gives.
Once the chorizo has browned, remove it from the pan and saute the shallots, jalapeno, and corn.
You can also use frozen corn instead of fresh, but fresh corn is always sweeter, which plays nicely against spicy meat.
If you're using frozen corn, you can skip this step and just saute the shallots and jalapeno.
Step 2: Bake
Now toss everything together, including the chorizo, corn mixture, spinach, cream cheese, sour cream, some of the mozzarella, spices, and lime zest.
Spread the mixture into an oven-safe dish such as a cast-iron pan.
Sprinkle the remaining mozzarella and cotija on top and bake the dip until beautifully browned. The cheese should be bubbling around the edges and the smell...oh the smell! It's just heavenly.
Sprinkle chopped cilantro on the chorizo corn spinach dip and serve it warm with tortilla chips, crusty bread, pita chips, whatever your heart desires!
Even before I had a bite, I knew this was going to be a good one. I mean, how can you go wrong with spicy chorizo, sweet corn, and melty cheese? You just can't.
Check out this full list of easy summer entertaining recipes with bold flavor for more delicious dishes!
Make-ahead and storage
- Make-ahead: You can mix all ingredients and place them in the baking dish ahead of time. When it's time to serve, pop it into the oven and bake until the cheese melts. You can reheat the dip later, but it's best when served straight from the oven.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
More recipes featuring corn
Looking for more dishes using corn? Try these:
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