Grilled Corn Dip

A tasty appetizer. From TOH.

• Ready In: 55 mins
• Yields: 5 cups

Ingredients

• 6  ears  sweet corn, husks removed
• 1  large onion, peeled and chopped
• 1  jalapeno pepper, seeded and finely minced
• 2  garlic cloves, minced
• 2  tablespoons butter
• 1  cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄2 teaspoon chili powder
• 2  cups  shredded monterey jack cheese
• 1 (2 1/4ounce) can sliced ripe olives, drained
• 2  tablespoons  sliced green onions
•  tortilla chips

Directions

1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
2. Cut corn from cobs.
3. In a large skillet, saute the onion, jalapeno and garlic in butter for 2-3 minutes or until almost tender.
4. Add corn; saute 1-2 minutes longer or until vegetables are tender.
5. Remove from the heat.
6. Preheat oven to 400F and lightly grease a 2-quart casserole or baking dish.
7. In a large bowl, combine the mayonnaise, sour cream and chili powder.
8. Stir in cheese and corn mixture.
9. Transfer to prepared baking dish.
10. Bake, uncovered, for 25-30 minutes or until bubbly and golden brown.
11. Sprinkle with olives and green onions.
12. Serve with chips.