Spicy Corn Queso Dip | Savory
This Tex-Mex appetizer gets a summer twist with the addition of summer corn. To tame the flame, use less hot sauce and swap out pepper Jack for Monterey Jack cheese.
Ingredients
- 2 ears of fresh corn
- 6 oz American cheese, cut up
- 1 (4 oz) can diced green chillies, undrained
- 1 medium tomato, finely chopped
- 1/2 tsp chili powder
- 4 dashes hot sauce
- 2 tbsp low-fat milk
- 4 oz pepper Jack cheese, coarsely grated
- Tortilla chips, to serve
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