Chorizo, Corn & Onion Queso Fundido

We had plans for Super Bowl Sunday. We were going to go to a party hosted by an awesome cook who told us that his plans included “all the dips.” All. The. Dips. Oh was I excited. But the weather had different plans. It started snowing early on Sunday and kept up all day long. Not only were our plans for dinner, I mean, um, the Super Bowl, dashed, but I didn’t have a contingency plan. 

We had not gone to the grocery store for a while. The cupboards were low. And when I say low, I don’t mean low on food, I just mean we didn’t have the ingredients to make an indulgent spread. I rummaged through the fridge and cabinets and realized that I could make a pretty good dip on the fly if we just had a couple more things. We bundled up and took the dogs on a walk to the nearest store while the snow fell. It was beautiful, and the dogs were so exhausted after the walk that they didn’t annoy us for at least 45 consecutive minutes! How sweet and innocent does Sammy look? 

While the dogs napped, I got to work in the kitchen making this savory chorizo dip. This is a seriously gooey spread filled with melted cheddar and pepperjack. Sauteed corn with onions and spices. Savory chorizo. Smooth cream cheese. 

The dip was a smashing success, but I have to say that we found the party to be less elegant at our house than it would have been with friends. Mops just tells the same stories every time we see her. 

The dip is perfect served hot. If you have any leftovers, the use it as the filling in the middle of a quesadilla for some melty goodness. Or, saute some chicken and bell peppers and add the leftover dip for some rich and cheesy fajitas. Or, maybe make sure that you aren’t snowed in and share it with human friends.  

Chorizo, Corn & Onion Queso Fundido
Serves 8 – 10

You will need:
  • 10 ounces pork chorizo
  • 1 large yellow onion, coarsely chopped
  • 2 tbsp. olive oil 
  • 1 can yellow corn
  • 1 tsp. minced fresh garlic
  • 1/4 tsp. sea salt, black pepper, cayenne pepper and paprika
  • 1 tsp. dried cilantro
  • 2/3 cup cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup each shredded sharp cheddar and pepper jack cheese

  • Heat skillet to medium-high and add chorizo. Cook for 10-12 minutes, until browned. Drain the grease and place chorizo in a bowl. Set aside. 
  • In the same skillet, add 2 tbsp. olive oil, chopped onion, salt, and pepper. Cook for five minutes until onions are fragrant. 
  • Stir in yellow corn, garlic, cayenne pepper, paprika, and cilantro. Reduce heat to low. Cover the skillet and let the corn and onion mixture cook for 15 minutes, stirring occasionally. 
  • Meanwhile, in a large bowl, stir together cream cheese, mayonnaise, cheddar, and pepperjack. 
  • When the corn and onions are cooked, transfer to the mayonnaise-mixture bowl. Stir in chorizo and mix. 
  • Transfer the ingredients to a 9×9 skillet. Bake at 350 for 15 minutes, until cheese is bubbling. 
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