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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Great for summer, this tasty appetizer is a must-have on weekend family gatherings at our cottage on Sandusky Bay. It's well worth the time it takes to grill the corn and cut it from the cob. 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:
1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
2. 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.
3. 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.
4. 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.
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