Easy Corn Dip
1 Walla Walla Sweet onion
4 oz. cream cheese, at rooom temperature
1/4 cup sour cream
1/4 cup mayonaise
1 10 oz. package frozen fire roasted corn, or fresh corn, you can grill ahead of time. just so you have approx. 2 cups
1- 4.5 oz can green chilies
1 large jalapeno, roasted or 1/4 cup chopped jalapenos
1/4 cup of your favorite jarred salsa
salt and pepper to taste
1 1/2 cups grated Monterey Jack cheese
Heat your Barbeque grill so it's good and hot. I cut the onion in half and place directly on the gril grates along with my shucked ears of corn and Jalepenos. Turn every 5 minutes until there are grill marks and a little char all over your onion and corn and the jalepenos start to bubble. Remove from grill and lets rest until your veggies are cool enough to handle.
Next, dice the grilled onion, and jalepenos, cut the corn off the cob.
In a large bowl, stir together the cream cheese, sour cream and mayonnaise until combined. Add the corn, canned chilies, jalapeno, onion, salsa, and salt and pepper to taste. (I start out with a little of each and taste and add more if necessary) Add in 1 cup of the grated cheese.
Heat the BBQ grill to medium high heat. Spray a 8 or 9 inch cast iron skillet with a good non stick spray or rub with a little oil. Spread your mixture into the skillet and top with the rest of the cheese. Place on the grill and close the lid. Let cook at about a medium heat till hot and bubble and the edges start to turn a golden brown. This takes about 20 to 25 minutes , depending on the temperature of your grill. I start checking mine after about 15 minutes.
Remove from the grill and serve directly from the skillet with your favorite tortilla chips. Delish!!!