Using 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. 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 or a cold one, I would choose the hot one. You can't pull me away from that melty gooey cheese (have you tried my 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.
Ingredients
- Chorizo: A highly seasoned pork sausage that adds flavor to the dip. The spicy level can vary depending on the brand and type of chorizo. Use uncured chorizo for this recipe.
- Corn: For best results, use fresh corn. If corn isn't in season, you can use frozen instead.
- Jalapeno: For a spicy version, keep the jalapeno seeds. For a milder version, omit the seeds or skip the jalapeno altogether. You can also substitute the jalapeno for poblano pepper if you prefer.
- Spinach: Although we're using fresh corn for this dip, we're using frozen spinach for the greens. You can use fresh spinach but you'll have to take an extra step and blanch the spinach before adding it to the dip.
- Dairy: The sour cream and cream cheese helps create a velvety smooth texture for the dip while binding everything together.
- Cheese: I used a combination of shredded mozzarella and cotija for the cheese. You can substitute the mozzarella for another shredded cheese that melts well such as Monterey Jack, shredded Mexican cheese, fontina, or white cheddar. You can also swap out the cotija for parmesan or queso fresco if you prefer.
Substitutions and variations
- Vegetables: You can add extra vegetables such as chopped bell peppers or tomatoes.
- Protein: Experiment with other types of sausages for this dip, substituting chorizo with hot Italian sausage or soyrizo for a vegetarian option.
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.
For more delicious dip ideas, check out this pumpkin beer cheese dip and Greek fava bean dip!
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.
Frequently asked questions
Swap out the chorizo for soy chorizo to make a vegetarian version. You can skip the chorizo completely and double the amount of spices instead but the flavors won't be as intense.
I always serve this with tortilla chips on the side but crostini or crusty bread are other great options.
More recipes featuring corn
Looking for more dishes using corn? Try these:
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.
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