"Great for summer, this tasty appetizer is a must-have on weekend family gatherings at our cottage on Sandusky Bay. It's well worth the time it takes to grill the corn and cut it from the cob. —Cathy Myers, Monroeville, Ohio..."
INGREDIENTS
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6 medium ears sweet corn, husks removed
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1 large onion, chopped
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1 jalapeno pepper, finely chopped
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2 tablespoons butter
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2 garlic cloves, minced
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1 cup mayonnaise
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1/2 cup sour cream
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1/2 teaspoon chili powder
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2 cups (8 ounces) shredded Monterey Jack cheese
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1 can (2-1/4 ounces) sliced ripe olives, drained
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2 tablespoons sliced green onions
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Tortilla chips