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Grilled Corn Dip

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. —Cathy Myers, Monroeville, Ohio

20 ServingsPrep: 30 min. Bake: 25 min.

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 Hellmann's® Real Mayonnaise

[x]

Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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

2 of 2

Grilled Corn Dip (continued)

Directions (continued)

golden brown. Sprinkle with olives and green onions; serve with
chips. Yield: 5 cups.

Nutrition Facts: 1/4 cup (calculated without tortilla chips) equals 175 calories, 15 g fat (5 g saturated fat), 21 mg cholesterol, 164 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.