Grilled Corn Dip Recipe
Ingredients
| 6 medium ears sweet corn, husks removed | ||
| Onion | 1 Large, chopped | |
| Jalapeno pepper | 1 To taste, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Butter | 2 Tablespoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Chili powder | 1/2 Teaspoon | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| Ripe olives | 1 Can (10oz), drained | |
| Green onions | 2 Tablespoon, sliced | |
| Tortilla chips | ||
Directions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
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.
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.
Chef
