Name: Crackers with Corn, Chorizo and Cheese Spread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 dozen
Ingredients: 1 dry-cured chorizo sausage, about 3 ½ oz (100 g), cut into small dice; 1 tbsp (15 ml) olive oil; 1 cup (150 g) fresh or frozen corn kernels (thawed if frozen); ½ block (125 g) cream cheese, softened; ½ cup (50 g) cheddar cheese, grated; 2 tbsp chives, finely chopped; 12 plain Melba Toast crackers

Ingredients

- 1 dry-cured chorizo sausage, about 3 ½ oz (100 g), cut into small dice
- 1 tbsp (15 ml) olive oil
- 1 cup (150 g) fresh or frozen corn kernels (thawed if frozen)
- ½ block (125 g) cream cheese, softened
- ½ cup (50 g) cheddar cheese, grated
- 2 tbsp chives, finely chopped
- 12 plain Melba Toast crackers

Preparation

- In a non-stick skillet over high heat, brown the chorizo in the oil until golden. Add the corn and cook until tender, about 2 minutes. Season with salt and pepper. Remove from the heat.
- In a small food processor, purée the cream cheese, cheddar and 1 tbsp of the chives until smooth.
- Cover the crackers with the cheese spread. Top with the corn mixture and garnish with the remaining chives.

Crackers with Corn, Chorizo and Cheese Spread

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Ingredients

Preparation

Personal Note

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RICARDO The Rock 12" Frypan