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Grilled Corn Dip Recipe
|Corn ears||6 Medium, husks removed|
|Onion||1 Large, chopped|
|Jalapeno pepper||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Mayonnaise||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Shredded monterey jack cheese||8 Ounce (2 Cups)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Sliced green onions||2 Tablespoon|
|Tortilla chips||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5125 Calories from Fat 3184
% Daily Value*
Total Fat 358 g550.3%
Saturated Fat 95.1 g475.3%
Trans Fat 0.8 g
Cholesterol 481.5 mg
Sodium 4524.3 mg188.5%
Total Carbohydrates 415 g138.2%
Dietary Fiber 44.7 g178.6%
Sugars 60 g
Protein 103 g206.1%
Vitamin A 166.5% Vitamin C 190.2%
Calcium 226.4% Iron 75.5%
*Based on a 2000 Calorie diet
Cut the corn from cobs.
In a large skillet, saute the onion, jalapeno and garlic in butter for 2-3 minutes or until almost tender.
Add corn; saute 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 the 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 the olives and green onions; serve with chips.