Best 2 Grilled Corn And Chorizo Queso Recipes
Indulge in a fiesta of flavors with Grilled Corn and Chorizo Queso, a tantalizing dish that combines the smoky sweetness of grilled corn with the spicy zest of chorizo, all enveloped in a velvety blanket of melted cheese. This recipe symphony begins with roasting corn on the cob to perfection, imbuing it with a delightful charred aroma. Meanwhile, succulent chorizo sausage is seared until it crisps at the edges, releasing its vibrant red oils. These two key players are then united in a symphony of flavors, along with a medley of spices and herbs.
As the flavors meld together, a luscious queso dip takes center stage, its creamy texture and rich, cheesy goodness providing the perfect complement to the grilled corn and chorizo. For those seeking a touch of heat, a dash of cayenne pepper ignites the taste buds, while a sprinkle of cilantro adds a burst of freshness. This versatile dish can be served as a dip with tortilla chips for a crowd-pleasing appetizer or as a main course when paired with grilled meats or vegetables.
QUESO FUNDIDO WITH CHORIZO
There is a recipe where the cheese is melted directly on a griddle and then scooped onto a plate, another where it's baked in the oven or placed under the broiler. You can also make it in a small skillet right on top of the stove or on the grill where you make your steaks.
Provided by Mely Martínez
Categories Antojitos
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
- Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
- Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
- Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
- Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.
Nutrition Facts : Calories 339 kcal, Carbohydrate 1 g, Protein 20 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 71 mg, Sodium 596 mg, Sugar 1 g, ServingSize 1 serving
THE NEW QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
- In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
- Add the garlic and onion to a food processor and pulse until almost a paste.
- Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
- Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.
Tips:
- Choose the Right Corn: Select fresh, sweet corn on the cob with tightly packed kernels. Avoid corn that has been sitting for too long or has signs of damage.
- Prepare the Corn Properly: Husk the corn and remove the silks. If desired, you can also remove the kernels from the cob using a sharp knife.
- Use High-Quality Chorizo: Opt for a flavorful, spicy chorizo that will add a nice kick to the dish. If you can't find fresh chorizo, you can use pre-cooked chorizo from the grocery store.
- Make the Queso Dip Ahead of Time: The queso dip can be made up to a day in advance, making it a convenient option for parties or gatherings.
- Serve the Dish Hot: Grilled corn and chorizo queso is best served hot and fresh. You can keep the dish warm in a slow cooker or chafing dish if you're serving it over a longer period of time.
Conclusion:
Grilled corn and chorizo queso is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With its combination of sweet corn, spicy chorizo, and creamy queso dip, it's sure to be a hit at your next gathering. Feel free to experiment with different types of chorizo and cheeses to create your own unique version of this dish. No matter how you choose to make it, grilled corn and chorizo queso is a dish that everyone will love.
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