Description
Oooey, gooey goodness that will have you craving more!
Ingredients
- 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
- ½ cups Mayonnaise
- 1 cup Sour Cream
- ½ cups Mexican Blend Shredded Cheese
- 1 dash Red Pepper For Extra Heat
- 2 Tablespoons Cilantro, Minced
Preparation
Preheat your grill to medium-high heat. Throw your corn on the grill, in the husks, and cook for 10 minutes to start the cooking process. Then remove it from the grill onto a platter and allow the corn to cool. Once it’s cool enough to handle, husk it, then cut the corn kernels off the cobs into a medium bowl.
Preheat oven to 350 F.
Drain your artichoke hearts well then blot them dry with a paper towel. Dice the hearts and add them to the corn. Add in minced jalapeno, green onions, mayo, sour cream, cheese and cayenne. Toss to combine.
Scrape into an 8×8 or similar sized baking dish and bake at 350 F for 20 minutes, stirring halfway through the cook time. Remove from the oven, toss in the cilantro, stir and serve with your favorite tortilla chips.
Tips:
– I actually kept a tiny unbaked dish of this for us to enjoy later in the weekend. I don’t usually make things in advance. I actually cooked it 48 hours later and was happily surprised to find out it was just as good!! The better the corn, the better the dip!
– 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). Your call, I have made it all of the above ways with good results.
Enjoy!!
