Yield: 5 cups or 20 servings
- Photo by Taste of Home©
- 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
- Tortilla chips
Tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Corn Dip in Taste of Home June/July 2008, p37
- 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 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.
Yield: 24 meatballs
For the meatballs:
- 1/3 cup uncooked quinoa, rinsed well (OR 1/3 cup panko bread crumbs, but meatballs will not be gluten-free)
- 2/3 cup water
- 1lb lean ground beef
- 1 egg, whisked
- 1 large shallot OR 1/2 small onion, grated or minced
- 2 garlic cloves, microplaned or minced
- 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free – Lea & Perrins brand is)
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- salt and pepper
For the Honey-Balsamic BBQ Sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free: – Lea & Perrins brand is)
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- salt and pepper
- Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
- Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
- Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
- In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm”.
For more information, check out the Iowa Girl Eats blog.