Shelly's Recipe

BAKED FRESH CORN AND JALAPENO DIP

Category: Dips - Hot

6 fresh ears of sweet corn (cooked in boiling water for 2 minutes, just only blanching the corn or cooked on the grill)
3 tbsp butter (can use more)
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
1 cup mayonnaise (do not use salad dressing)
1/2 cup sour cream
1/2 to 1 tsp mild chili powder
2 cups shredded Monterey Jack cheese
1 (2-1/4 oz) can sliced black olives
1 large green onion, chopped

Preheat oven to 400. Grease a 2-quart casserole dish.

Using a sharp knife remove all the kernels from the cooked ears of corn. In a large skillet melt butter over medium. Add in onion, jalapeno; cook for about 3 minutes. Add in garlic and corn kernels; cook for 2 minutes or until veggies are tender; remove from heat.

In a large bowl combine the mayonnaise with sour cream and chili powder; stir in the shredded cheese and corn mixture. Transfer to casserole dish. Bake, uncovered, for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions.