Grilled Corn Dip

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.

Grilled Corn Dip

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    cup sour cream

  • ½

    teaspoon chili powder

  • 2

    cups (8 ounces) shredded Monterey Jack cheese

  • 1

    can (2-¼ ounces) sliced ripe olives, drained

  • 2

    tablespoons sliced green onions

  • Tortilla chips

Directions

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.


Nutrition

Facebook Conversations