Mexican Brunch Trio

Directions

1. Chorizo and Cheddar Fundido: Heat oil in saucepan set over medium heat; cook chorizo for 5 to 8 minutes or until golden brown and cooked through. Transfer to plate. Stir in onion, garlic, salt, pepper, cumin and chili powder; cook for 4 to 5 minutes or until tender. Sprinkle flour over top; cook for 2 minutes. Slowly whisk in milk; bring to boil. Reduce heat to low; cook for 2 to 3 minutes or until slightly thickened.
2. Reduce heat to low. Add cheese, a handful at a time, stirring until cheese is completely melted before adding another handful (do not allow to boil; remove pan from cooktop if needed). Stir in chorizo and lime juice. Spoon into small cast iron skillet for serving. Serve with warm tortillas.
3. Creamy Grilled Corn Dip: Brush corn with oil. Stir together chili powder, 1/4 tsp (1 mL) each salt and pepper, brown sugar and cayenne; sprinkle over corn. Preheat grill to medium-high heat; grease grates well. Grill corn for 12 to 15 minutes or until charred and tender. Let cool completely. Slice kernels from corn cobs.
4. Stir together corn kernels, yogurt, lime zest, lime juice, green onions, cilantro, garlic, and remaining salt and pepper. Spoon into small cast iron skillet for serving. Serve with tortilla chips.
5. Guacamole: Mash together avocados, lime juice, garlic, cumin, salt and pepper. Stir in tomato, jalapeño and cilantro. Sprinkle queso fresco over top. Spoon into small cast iron skillet. Serve with tortilla chips.