Name: Warm Corn and Cheese Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 2 cups (500 ml)
Ingredients: 1 chorizo sausage, about 3 ½ oz (100 g), casing removed; 2 tbsp (30 ml) olive oil; 1 ½ cups (225 g) fresh or frozen corn kernels (thawed if frozen); ½ block (125 g) cream cheese, softened; 1 cup (100 g) cheddar cheese, grated; 1 tbsp chives, cut into ½-inch (1.5 cm) pieces; Olive oil and sea salt baguette crackers

Ingredients

- 1 chorizo sausage, about 3 ½ oz (100 g), casing removed
- 2 tbsp (30 ml) olive oil
- 1 ½ cups (225 g) fresh or frozen corn kernels (thawed if frozen)
- ½ block (125 g) cream cheese, softened
- 1 cup (100 g) cheddar cheese, grated
- 1 tbsp chives, cut into ½-inch (1.5 cm) pieces
- Olive oil and sea salt baguette crackers

Preparation

- With the rack in the middle position, preheat the oven to broil.
- In a non-stick skillet over high heat, cook the sausage meat in 1 tbsp (15 ml) of the oil, breaking it up with a wooden spoon, until golden. Set aside on a plate.
- In the same skillet, soften the corn in the remaining oil for 2 minutes. Season with salt and pepper.
- In a food processor, purée the corn while still hot until smooth. Add the cream cheese and ½ cup (50 g) of the cheddar cheese. Purée until the cheese is completely melted and the mixture is smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer the mixture into a 6-inch (15 cm) baking dish with a 2-cup (500 ml) capacity. Sprinkle with the remaining cheddar and the chorizo.
- Broil for 2 minutes or until the cheese is golden.
- Garnish with the chives. Serve warm with the crackers.

Warm Corn and Cheese Dip

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Stainless Steel Grater