Grilled Corn and Jalapeno dip

I love appetizers. More than main dishes. And dips are a weakness. Actually any savory food is a weakness. But dip in particular. I guess because it involves crackers and bread. Carbs. Yum. Paired with cheese. This dip did not disappoint. It was excellent.

Grilled Corn Dip

adapted from 
A Taste of Home

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 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

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