Get the fiesta (or the movie) started with this Roasted Corn Salsa Dip with Cream Cheese and Chorizo and a big bowl of tortilla chips. Spicy, sweet & creamy, this addictive dip will have everyone begging for more. So be ready!
This is a fun dip for family night, for game night and especially for a Cinco de Mayo party.
What is corn salsa made of?
This corn salsa recipe begins with the basics of roasted sweet corn, onion & bell peppers then takes it up a spicy notch with Chirozo & spicy pepper cheese then makes it creamy & smooth with cream cheese.
Can you use frozen or canned corn?
Absolutely! The creaminess and spiciness adds flavor to frozen or canned whole kernel sweet corn*. Calculate about 1 cup of corn kernels per ear of corn, so 4 cups for this recipe.
How long can fresh salsa be left out?
The USDA (United States Department of Agriculture) says to refrigerate or freeze foods before the temperature is lower than 140°F because food poisoning occurs. This includes corn salsa. The rule of thumb is about 2 hours.
How do you store corn salsa?
Keep corn salsa stored in an air tight container in the the fridge for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator.
How do you serve corn salsa?
Of course it goes great with nacho chips! But you can also serve it over mac & cheese, and it goes great with white meat like chicken or pork.Print
Recipe and photo courtesy of Sunshine Sweet Corn.
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