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Grilled Corn Dip

the.instructor's picture
  Corn ears 6 Medium, husks removed
  Onion 1 Large, chopped
  Jalapeno pepper 1 , finely chopped
  Garlic 2 Clove (10 gm), minced
  Butter 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.5 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5052 Calories from Fat 3127

% Daily Value*

Total Fat 351 g539.9%

Saturated Fat 94.2 g470.8%

Trans Fat 0.8 g

Cholesterol 481.5 mg160.5%

Sodium 3968.1 mg165.3%

Total Carbohydrates 411 g136.8%

Dietary Fiber 42.6 g170.4%

Sugars 60 g

Protein 103 g205%

Vitamin A 161.4% Vitamin C 189.2%

Calcium 220.8% Iron 63.8%

*Based on a 2000 Calorie diet

Grilled Corn Dip Recipe