Nutrition Facts: ¼ cup (calculated without tortilla chips) equals 175 calories, 15 g fat (5 g saturated fat), 21 mg cholesterol, 164 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.more
Adapted from tasteofhome.com
ServingsPrep: 30 min. Bake: 25 min.
medium ears sweet corn, husks removed
large onion, chopped
jalapeno pepper, finely chopped
garlic cloves, minced
cup Hellmann's® Real Mayonnaise
cup sour cream
teaspoon chili powder
cups (8 ounces) shredded Monterey Jack cheese
can (2-¼ ounces) sliced ripe olives, drained
tablespoons sliced green onions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. 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. 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. 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.