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Grilled Corn Dip Recipe

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This recipe for Grilled Corn Dip, by , is from The Carol Leclair Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maggie Hagan

Category:
Category:

Ingredients:  
Ingredients:  
2 341ml can corn nibblets
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 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions

Directions:
Directions:
1. 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.

2. In a large bowl, combine the mayonnaise, sour cream, and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qrt. baking dish.

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

4. Let cool a little as it is hot inside.

Personal Notes:
Personal Notes:
A great dip for a crowd.

 

 

 

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