Grilled Corn Dip

I needed to take an appetizer tonight and decided to give this recipe a try. It was so good and something slightly different. I think it would be better with another jalapeno tossed in because it was beyond mild, the kids liked it though. The dish was empty within half an hour.

Grilled Corn Dip

6 medium ears sweet corn, husks removed
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 garlic cloves, minced
2T butter
1C mayonnaise
1/2C sour cream
1/2t chili powder
2C (8 oz.) shredded Monterey Jack cheese
1 Can (2-1/4 oz.) sliced olives, drained
2T 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, jalapeno and garlic in butter for 2-3 minutes or until almost tender. Add corn, 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.