Grilled Corn Dip Recipe

Served alongside a bowl of tortilla chips, this dip is perfect for parties.

[quicklook-recipe prep_time=”30 min” cook_time=”25 min” serves=”20″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”1/4 cup, without chips”]
[ingredients-left]

  • 6 medium ears sweet corn, husks removed
  • 1 large onion, chopped
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup mayonnaise

[/ingredients-left]
[ingredients-right]

  • 1/2 cup sour cream
  • 1/2 teaspoon chili powder
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons sliced green onions
  • Tortilla chips

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”50 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.[/step-item][/step-list-wrapper]

[cooking_tip]When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.[/cooking_tip]

[nutrition-info calories=”175″ calories_fat=”” fat=”15g” sat_fat=”5g” choles=”21mg” sodium=”164mg” carbs=”7g” sugars=”” protein=”4g” fiber=”1g”]

[/nutrition-info]

Originally Published in Reader's Digest

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