Corn off the Cob Tortilla Chip Dip

This is always a hit with the kids.
You can also make this with frozen corn,
thawed and toasted on a baking sheet
in a 350 degree F. oven for 20 minutes.


Ingredients
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 Real mayonnaise
1/2 cup sour cream
1/2 teaspoon chili powder
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
Tortilla chips

Directions:
Grill corn, covered, over medium heat for
10-12 minutes or until tender, turning.
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.
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.
Bake, uncovered, at 400 degrees F.
for 25-30 minutes or until golden brown.
Sprinkle with olives and green onions;
serve with crunchy tortilla chips.