Grilled Corn Dip
|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)|
|Sliced green onions||2 Tablespoon|
|Tortilla chips||1 Cup (16 tbs)|
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 green onions; serve with chips.