Hot Corn & Artichoke Dip

• 5 ears Fresh Corn, In The Husks
• 8 ounces, weight Canned Artichoke Hearts, Drained And Blotted Dry (If You Love Artichokes, Use 16 Ounces)
• 1 Jalapeno, Minced (I Use The Whole Thing, Seeds Too For Extra Heat)
• 3 whole Green Onions, Chopped
• 1/2 cups Mayonnaise
• 1 cup Sour Cream
• 1/2 cups Mexican Blend Shredded Cheese
• 1 dash Red Pepper For Extra Heat
• 2 Tablespoons Cilantro, Minced

1. Preheat your grill to medium-high heat.
2. Throw your corn on the grill, in the husks, and cook for 10 minutes to start the cooking process.
3. Then remove it from the grill onto a platter and allow the corn to cool.
4. Once its cool enough to handle, husk it, then cut the corn kernels off the cobs into a medium bowl.
5. Preheat oven to 350 F.
6. Drain your artichoke hearts well then blot them dry with a paper towel.
7. Dice the hearts and add them to the corn.
8. Add in minced jalapeno, green onions, mayo, sour cream, cheese and cayenne.
9. Toss to combine.
10. Scrape into an 8x8 or similar sized baking dish and bake at 350 F for 20 minutes, stirring halfway through the cook time.
11. Remove from the oven, toss in the cilantro, stir and serve with your favorite tortilla chips.
12. Tips: I actually kept a tiny unbaked dish of this for us to enjoy later in the weekend.
13. I dont usually make things in advance.
14. I actually cooked it 48 hours later and was happily surprised to find out it was just as good!!
15. The better the corn, the better the dip!
16. Instead of grilling the corn, you can pan saute the corn kernels with a dash of olive oil for a few minutes, or forgo that step altogether and just use uncooked kernels (the corn will cook in the oven just fine).
17. Your call, I have made it all of the above ways with good results.
18. Enjoy!
19. !

hearts, green onions, mayonnaise, sour cream, shredded cheese, red pepper, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-corn-artichoke-dip/ (may not work)