Monday, April 30, 2018

Grilled Corn and Green Chili Queso Dip

There is something about Cinco de Mayo that is just so festive! With marg in hand, a mouthful of chips and salsa, I am one happy girl! This year is a bit different since I wont be partaking in the marg department. I mean I don't want my baby picking up bad habits straight from the womb! ;)

Since I wont be indulging in tequila this year I have decided to swap it out for cheese! And to be more specific, I will probably be binge watching Handmaids Tale in bed with a big huge bowl of this Grilled Corn and Green Chili Queso dip! Anyone else obsessed with Handmaids Tale? Anyone else obsessed with cheese?

Grilled Corn and Green Chili Queso Dip

1 Tablespoon Butter
1  Small Can Diced Green Chilies
1 Ear Grilled Corn (Cut off of the cobb)
1 Tablespoon Flour
1 Cup Whole Milk
2 Cups Shredded Cheddar Cheese
Salt and Cayenne Pepper to taste
Cilantro for garnish (optional)
Chips for dipping

Grilled one ear of corn. Let cool and cut off of the cobb. Place butter in a medium sauce pan over medium high heat. Add the green chilies and corn. Sauté for about a minute. Whisk flour into the mixture and let cook for another minute. Slowly add the milk while whisking until smooth. Bring the sauce to a simmer while whisking frequently until thickened. Turn off the heat and whisk in the shredded cheese. Add salt and cayenne pepper. Transfer queso to a bowl and garnish!


xx, Prosecco and Projects

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