Roasted Corn Dip
3-4 ears fresh Florida Sweet Corn
1 small onion, peeled and sliced into rings
1 small red bell pepper
1 cup cooked chorizo
3 cloves garlic, minced
8 oz. package cream cheese, softened
½ lb. shredded spicy pepper cheese, like habanero cheddar or pepper-jack
¼ cup chopped green onions
Preheat the oven to 400 degree F. Preheat the grill to high heat. Remove the cornhusks and corn silk, and place the fresh Sweet Corn, onion slices and red bell pepper on the grill.
Grill the corn and bell pepper for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the onion slices for approximately 3 minutes per side.
When the veggies are cool enough to handle, cut the corn off the cob. Then chop the onions and pepper, removing the pepper seeds.
In an 8 X 8 inch baking dish or one-quart soufflé dish, mix all the ingredients together until well combined. Bake for 10-15 minutes until the edges are bubbly.
Serve warm with tortilla chips.