Roasted Corn & Black Bean Queso Dip

I know I said I was going to post a soup recipe today, but I decided that sharing this dip could not be delayed one moment longer.  But FYI, I did post a gumbo recipe over at Endless Simmer that you should check out.

This dip is the most unappetizing color, but it tastes so very good.  I mean, just look at the ingredients.  It will be a party in your mouth, for sure.

Make it for a regular old day or for a football party.  That way while people are watching football, you can station yourself by the delicious chip & dip station.  What?  Not saying that happened to me or anything...

Roasted Corn & Black Bean Queso Dip

2 ears corn

butter (for rubbing the corn)

1 can black beans, drained & rinsed

8 oz block of pepper jack cheese, cut in cubes

8 oz block of mozzarella cheese, cut in cubes

1/4 cup cream cheese (low fat or not)

1/4 cup salsa

2 tbsp (or more) hot sauce

Throw your corn in the microwave (still in the husks) and microwave for 3 minutes.  Once it is cool enough to handle, peel back the husks, remove the strings and rub with butter.

Sear on a gas grill until roast-y looking.  You can also sear it over the flame of a gas stove.

While that is cooling, dump your remaining ingredients in a small crockpot or a pot.

Then cut the corn of the cob and add it in.

Stir until perfectly melty and what not.

Enjoy!