Chorizo Elote Dip

Your new gameday MVP is here. This Chorizo Elote Dip brings the smoky heat and creamy indulgence you didn’t know you needed. Loaded with spicy chorizo, fire-roasted corn, melty cheese, and a punch from Blazing Star Scorpion Rub, it’s the perfect combo of creamy, crunchy, and fiery. Grab the chips, kickoff just got a lot tastier! 🧀🔥

📋Quick Recipe Card

🛒Ingredients

• 1 lb chorizo
• 2 cans fire-roasted corn, drained
• 1 can (7 oz) hatch green chiles
• 1 can (4 oz) diced jalapeños
• 8 oz cream cheese, cubed
• 16 oz Velveeta Queso Blanco, cubed
• 8 oz shredded pepper jack cheese
• 1 cup cotija cheese (plus extra for topping)
• ½ cup Mexican crema or sour cream
• 1–2 tbsp Blazing Star Scorpion Rub (adjust to taste)
• Crushed Flamin’ Hot Cheetos (for topping)

🔥Instructions

1. Cook the Chorizo:
   In a large skillet, cook chorizo over medium heat until browned and fully cooked. Drain excess grease.
2. Add the Veggies:
   Stir in fire-roasted corn, hatch green chiles, and diced jalapeños. Sauté for 2–3 minutes until heated through.
3. Melt the Cheeses:
   Reduce heat to low and add cream cheese, Velveeta Queso Blanco, and shredded pepper jack.
   Stir constantly until melted and smooth.
4. Add Flavor:
   Mix in cotija cheese, Mexican crema, and Blazing Star Scorpion Rub.
   Start with 1 tablespoon for a kick or go for 2 if you love the heat!
5. Top & Serve:
   Pour into a serving dish or cast-iron skillet.
   Sprinkle with crushed Flamin’ Hot Cheetos and extra cotija cheese.
   Serve warm with tortilla chips or crusty bread.

💡Pro Tips

• For extra smoky flavor, grill your corn before mixing.
• Keep it warm in a slow cooker for parties or tailgates.
• Add diced bacon or brisket for a meaty twist.
• Serve with a cold drink, you’ll need it if you go full 2-tbsp Scorpion mode.

🛒Shop the Flavors

• Blazing Star Scorpion Rub

➡️Try Next

• Barbecue Brisket Empanadas
• Lil Smokies Deviled Eggs