INGREDIENTS
- 8 oz. Mexican chorizo, casings removed
- 3 cups corn kernels
- 1 cup red bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 2 garlic cloves, minced
- 1/3 cup scallions, chopped (white and light green parts only)
- 1/3 cup cilantro, chopped (plus more for garnish)
- 8 oz. cream cheese, softened
- 1 cup sour cream
- 1 1/2 cup gouda cheese, shredded (divided)
- 1 1/2 cup cheddar cheese, shredded (divided)
- Salt, to taste
- Black pepper, to taste
- Avocado (for garnish)
- Jalapeño, sliced (for garnish)
DIRECTIONS
Preheat oven to 350 degrees.
Cook chorizo while breaking it up in crumbles with a spoon until cooked through. Transfer to drain on paper towels.
While using a small amount of the rendered chorizo fat, cook the corn, red bell pepper, jalapeno, and garlic. Cook for 8-10 minutes or until peppers are soft and the corn is slightly charred. Turn off the heat and stir in the green onions, cilantro, and season with salt and pepper.
Mix in all but ¼ cup of the cooked chorizo, and the cream cheese, sour cream, half of the gouda, and half of the cheddar. Top the dip with the remaining cheese and scatter the remaining chorizo on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven, and top with cilantro, avocado, and sliced jalapeno. Serve with tortilla chips.
Article Provided By: Allison Thomas
