Hot Corn & Artichoke Dip

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 Instructions

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!!