Grilled Corn Dip

• 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 mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 2 cups shredded Monterey Jack cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons sliced green onions
• Tortilla chips

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 the heat.
3. 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.
4. Bake, uncovered, at 400u0b0 for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.

ears sweet corn, onion, pepper, butter, garlic, mayonnaise, sour cream, chili powder, shredded monterey, olives, green onions, tortilla chips

Taken from www.tasteofhome.com/recipes/grilled-corn-dip/ (may not work)