Grilled Corn Dip

This dip is not healthy-but it's very tasty!

Dip

6 medium ears sweet corn, husks removed or you can use frozen corn and roast it in the oven
1 large onion, chopped
1 jalapeno pepper, finely diced
2 garlic cloves, minced
2 tablespoons butter
1 cup 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 (optional)
Sliced green onions for the top
Tortilla chips

Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs. In a large skillet, saute the onion, jalapeno and garlic in butter until almost tender. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.

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° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.