Grilled Corn Dip

By dorothygo

Nutrition Facts: 1/4 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.

Ingredients

• 20 ServingsPrep: 30 min. Bake: 25 min.
• Ingredients
• 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 Hellmann's® Real Mayonnaise
• 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

Details

Preparation time 20mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

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.