Post date: Aug 12, 2015 3:56:21 PM
Grilled Corn Dip
Ingredients
6 medium ears sweet corn, husks removed
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup mayonnaise
½ cup sour cream
½ teaspoon chili powder
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (2-¼ ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
Tortilla chips
Directions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
Cut corn from cobs. In a large skillet, sauté the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; sauté 1-2 minutes longer or until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts
¼ cup (calculated without tortilla chips) equals 175 calories, 15 g fat (5 g saturated fat), 21 mg cholesterol, 164 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.