Corn and Chourico Dip

This gooey and cheesy Corn and Chourico Dip has a slight kick from green chiles and chourico. Serve it at the next gathering and watch it disappear.

If you’re looking for a crowd-pleasing dip recipe, look no further. This dip features corn, chourico, a blend of cheeses, and green chiles, creating a hot and gooey delight. It has a hint of heat and is perfect with tortilla chips. It’s even delicious, enjoyed by the spoonful!

If you are unfamiliar with chourico (pronounced shoor-reese in my neck of the woods), it is a smoked sausage wonderfully flavored with spices such as paprika (made from red pepper) and garlic. I normally use Gaspar’s, a Portuguese brand. I find that the flavor differs slightly from brand to brand, and that some are more intense in cumin than others. I can’t pick up the cumin flavor in Gaspar’s, but I find it pronounced in some other brands. So, depending on the spice intensity of your chourico, you may or may not want to add cumin to this recipe. Just taste-test the sausage before adding the spice.

If you can’t get chourico, feel free to substitute it with Spanish chorizo. It is dry-cured and, like chourico, ready to eat.

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Corn and Chourico Dip

Author: In Good Flavor Cuisine:Mexican American Courses:Appetizers

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:4 ServingsCalories:300 kcal Best Season:Summer

Description

This gooey and cheesy Corn and Chourico Dip has a slight kick from green chiles and chourico. Serve it at the next gathering and watch it disappear.

Ingredients

• 2 cups frozen corn, defrosted      
• 1 cup  (about 6 oz.) chourico, cut into 1/4 inch dice   
• 1 (4.5 oz.) can chopped green chiles 
• 4 scallions, chopped with greens and stems separated (about 1/4 cup white, 1/2 cup greens)
• 3/4 cup shredded cheddar cheese
• 3/4 cup Monterey Jack cheese 
• 1/2 cup reduced-fat sour cream
• 4 oz. reduced-fat cream cheese, room temp
• 1 large clove garlic, minced
• 1/2 cup onion, diced  
• 1/2 tsp. cumin (omit if your chourico has a pronounced cumin flavor)     
• 1/2 tsp. chili powder      
• 1/2 tsp. salt 
• 1/4 tsp. cayenne pepper
• 1/4 tsp. black pepper   
• 2 tsp. olive oil

Instructions

1. Preheat oven to 350 degrees F.
2. Preheat a medium skillet over medium heat. Add olive oil. Add onion, white parts of the scallions, and garlic. Stir for 2 minutes. Add chourico, stirring for 2 minutes. Add corn, green chiles, cumin, chili powder, cayenne pepper, salt, and black pepper. Cook for 1 minute. Remove from heat.
3. In a large bowl, blend cream cheese and sour cream. Add the corn mixture, cheddar, and jack cheese, stirring until well blended.
4. Spray a 1-quart or 1.5-quart baking dish with cooking spray. Pour in the corn and cheese mixture. Bake for 20 minutes. Set on low broil and broil until the edges bubble, 3 to 5 minutes. Garnish with additional chopped green onions, optional. Serve hot with tortilla chips.
5. Makes 4 servings.

Keywords:Corn and chourico dip recipe, Cheesy corn and sausage dip, Gaspar’s Portuguese chourico, Hot corn and sausage dip recipe, Smoked sausage and corn appetizer, Cheesy dips with a slight kick

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