Roasted Corn Salsa Dip with Cream Cheese and Chorizo

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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.

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Roasted Corn and Chorizo Salsa Dip

Roasted Corn Salsa Dip with Cream Cheese and Chorizo Recipe

  • Author: Sunshine Sweet Corn


It’s the time of year for sweet corn, and there’s nothing better to add that oomph than fiery chorizo. Enjoy dipping your nacho chips in this amazing salsa.


Units Scale
  • 3 to 4 ears Sunshine Sweet Corn
  • 1 small onion, peeled and sliced into rings
  • 1 small red bell pepper
  • 1 cup cooked chorizo
  • 3 cloves garlic, minced
  • 1(8-ounce) package cream cheese, softened
  • 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
  • 1/4 cup chopped green onions


  1. Preheat oven to 400°F and preheat grill to high heat.
  2. Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
  3. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
  4. Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
  5. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.
  • Category: Snack
  • Cuisine: Mexican

Keywords: salsa, chirozo


Recipe and photo courtesy of Sunshine Sweet Corn.

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Roasted Corn Salsa Dip with Cream Cheese and ChorizoRoasted Corn Salsa Dip with Cream Cheese and Chorizo

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