This is a great summer appetizer with your favorite blue corn tortilla chips, and can also complement Holly's Tacorritos, found in our recipe archives.

2 cups shredded mild Cheddar or Monterey Jack cheese
2 cups reduced-fat sour cream
2 tablespoons firmly packed taco seasoning
2 cups cooked fresh, canned or dehydrated corn
2 4 ounce cans chopped green chilies
Jalapeño peppers for garnish

Mix cheese, sour cream and taco seasoning in a medium bowl, then stir in corn and green chilies. Cover and refrigerate for at least 1 hour before serving. Garnish with jalapeños, if desired. Spread on tortilla chips or drizzle over Holly's Tacorritos.

 

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