Ingredients
6 medium ears sweet corn, husks removed1 large onion, chopped1 jalapeno pepper, finely chopped2 tablespoons butter2 garlic cloves, minced1 cup mayonnaise1/2 cup sour cream1/2 teaspoon chili powder2 cups shredded Monterey Jack cheese1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons sliced green onionsTortilla chips
Preparation
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.
