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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. —Cathy Myers, Monroeville, Ohio
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional 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.
Originally published as Grilled Corn Dip in Taste of Home June/July 2008, p37
Dave Lieberman grills delicious fish tacos.Related RecipeIngredients: * 3/4 cup fat-free sour cream * 1 can (4 ounces) chopped green chilies * 1 tablespoon fresh cilantro leaves * 1 tablespoon lime juice * 4 tilapia fillets (4 ounces each) * 1/2 cup all-purpose flour * 1 egg white, beaten * 1/2 cup panko (Japanese) bread crumbs * 1 tablespoon canola oil * 1/2 teaspoon salt * 1/2…
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Reviewed on Dec. 22, 2011 by nmwilliams
Quicker and easier still, Trader Joe's sells frozen roasted corn in their freezer section.
Reviewed on Sep. 14, 2011 by paulab78
Everyone loved at the Poker Game last week big hit one of my Favorites....
Reviewed on Jul. 16, 2011 by Lynn M.
I made this dip last fall when I had some ladies I volunteer with, at my house. We all loved it!! The next time I made it, I was much smarter and used frozen corn. I just sprayed the corn with butter spray and then some salt and pepper. This is really one of the best recipes I've tried in a long time!!!
Reviewed on Jul. 05, 2011 by twinjj47
This was the biggest hit of our 4th of July celebration for 2011
Reviewed on Feb. 09, 2011 by Italy04
Made this for superbowl and enjoyed it. Nice to have a change up to my normal chips and salsa. The only thing I will do differently next time is add cilantro. I think it would give it that little extra flavor. Also, I think it needed a bit of salt unless the chips you are using are really salty. Good though!
Reviewed on Dec. 28, 2010 by scrappy16
6 star recipe! I was asked to make doubles of this delicious dip. I used frozen corn, canned diced jalapenos and lite mayo served with blue corn tortilla chips. It was absolutely scrumptious and only lasted about 20 minutes before it was all gone! It was a bit spicy, which my crowd loves, but I believe it would taste just as good with canned diced mild green chilies for those who prefer less spicy foods. And for those who are really watching fat, I also made it with low fat sour cream along with the low fat mayo and it was just as tasty. Try it! You will not be disappointed.
Reviewed on Sep. 01, 2010 by BarbieVA
The review I read said bake frozen corn at 357. I figured it meant 350. Took much longer and came out gummy. I see that it was revised to 400. Thoug
Reviewed on Jul. 22, 2010 by rightonjt1
This is soooo good. Easy to make and great flavor. This was so yummy I used it as a side dish!
Reviewed on Jul. 11, 2010 by cabweb50
It was a hit at the party I took it to. I was asked for a copy of the reicipe and told it is what I will be asked to bring as my signature dish.
Reviewed on Jul. 06, 2010 by riley911
I didn't roast corn, just baked frozen corn for 20 minutes at 375. Next time I will add another jalapeno and maybe a can of green chiles just to kick it up a little. Very yummy.
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