With more than 160 years of rich winemaking heritage, Stone Hill Winery is an intriguing union of old world history and new world technology.
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Grilled Corn Dip
You had better make plenty of this cheesy corn dip to go around because it will disappear quickly.
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 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
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 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.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-quart baking dish.
Bake, uncovered, at 400 degrees for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions, serve with chips.
Yield: 5 cups.
Recipe from www.tasteofhome.com
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