Baked Fresh Corn and Jalapeno Dip
Really there is not much more that can be done to improve this dip but if you wanted to take this to yet another level grill the corn cobs with husks removed on a covered grill for 10-12 minutes turning occasionally, cool then remove kernels from the cobs and use the grilled kernels for this dip, I have done this many times it really takes this dip up another notch!
Servings 5 cups
Ingredients:
6 fresh ears of sweet corn (cooked in boiling water for 2 minutes, just only blanching the corn)
3 tablespoons butter (can use more)
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped (use a small or large jalapeno or for more heat use two)
4 garlic cloves, minced
1 cup Hellman’s mayonnaise (do not use salad dressing)
1/2 cup sour cream
1/2 to 1 teaspoon mild chili powder
2 cups shredded Monterey Jack cheese
1 (2-1/4 ounce) can sliced black olives
1 large green onion, chopped
Instructions:————————————–
Preheat oven to 400 degrees F.
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.
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