This grilled corn and chorizo dip is a very summery, Mexican flavor inspired dish with the grilled corn and the chorizo. You also get that burst of fresh from the cilantro and a little heat from the chili powder. It is very tasty and even addictive. There probably won't be any left overs with this one.
Place corn on hot grill opposite the coals for about 15 minutes. Leave the husks on to steam the corn.
While the corn is cooking (opposite the coals) cook the chorizo in a small pan on medium high heat. Make sure you cook it until most of the oil is cooked off this will take about 10 minutes. You don’t want mushy chorizo. Once the chorizo is cooked place it on a paper towel lined plate to collect the excess oil and set aside.
In a small bowl mix the mayo, chili powder, and lime juice. Set aside.
In a medium bowl add the chopped red onion, cilantro, cooked chorizo and the cheese. The cheese comes in a block so you will need to crumble it.
After about 15 minutes or so, go back to the corn, it should be finished now. Remove the husks and finish the corn by placing them directly over the coals. You will want to turn them every minute or so to roast them as evenly as possible. It will take about 3- 5 minutes to get those beautiful grill marks. The grill marks also help give the corn that smoky roasted flavor you want. Do not leave the corn unattended at this stage as it will burn.
Once the corn is done cut the corn off the cob (I use a trick to get the corn off the cob. See notes.)
Add the chopped corn into the medium bowl with the other ingredients. Pour in the Mayo sauce. Mix all ingredients and enjoy! This is going to be a hit I am sure of it. ☺