Friday, January 24, 2014

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


  • 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


  • 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

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