Grilled Corn Dip

I made this for a baby shower last night and it was a big hit.  For those of you that have enjoyed my crack dip, this is very similar, but served warm instead of cold.

In other news, our TIVO is having a meltdown right now and Glee comes on in less than 10 minutes.  I am not going to be a happy camper if we miss it!

"I'm like Tinkerbell, I need applause to live!"  - Rachel Berry 
 
Grilled Corn Dip

Ingredients

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tbsp. butter
• 2 garlic cloves, minced
• 3/4 cup light mayonnaise
• 3/4 cup reduced fat sour cream
• 1/2 tsp. chili powder
• 2 cups shredded sharp cheddar cheese
• 1 can sliced ripe olives, drained
• 2 tbsp. sliced green onions
• Tortilla chips

 Directions

1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
2. 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 heat.
3. In a large bowl, combine the mayo, sour cream, and chili powder.  Stir in cheese and corn mixture.  Transfer to a greased 2 qt. baking dish.
4. Bake, uncovered, at 400 degrees for 25-30 minutes or until bubbly and golden brown.  Sprinkle with olives an green onions; serve with chips.