Baked Chorizo Corn Dip

Name: Baked Chorizo Corn Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 cups
Cuisine: North America, Mexican, Southwest
Ingredients: 1 pound fresh chorizo or spicy bulk pork sausage; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 1/2 cup finely chopped sweet red pepper; 1 cup finely chopped seeded jalapeno pepper (about 4 peppers); 6 green onions, chopped; 1 cup mayonnaise; 1/2 cup grated Parmesan cheese; 1-1/2 teaspoons chili powder; 1 garlic clove, minced; 3 cups shredded Monterey Jack cheese; Tortilla chips

Total Time Prep: 20 min. Bake: 30 min.

Yield 9 cups

Contest Winner

Test Kitchen Approved

This spicy chorizo corn dip recipe is a family favorite! It's a fresh side for any dinner, holiday party or ball game at home! You can keep it on hand in your freezer and then heat it just before serving. —Cindy Nerat, Menominee, Michigan

Ingredients

1 pound fresh chorizo or spicy bulk pork sausage
2 cans (15-1/4 ounces each) whole kernel corn, drained
1/2 cup finely chopped sweet red pepper
1 cup finely chopped seeded jalapeno pepper (about 4 peppers)
6 green onions, chopped
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1-1/2 teaspoons chili powder
1 garlic clove, minced
3 cups shredded Monterey Jack cheese
Tortilla chips

Directions

Preheat the oven to 350°. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain.
In a large bowl, combine cooked chorizo and the next 9 ingredients. Transfer to an ungreased 10-in. cast-iron skillet or 13x9-in. baking dish.
Bake until heated through, 30-35 minutes. Serve warm, with tortilla chips.

Nutrition Facts

1/4 cup: 141 calories, 12g fat (4g saturated fat), 23mg cholesterol, 334mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.