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Preheat your grill to medium-high heat.
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Throw your corn on the grill, in the husks, and cook for 10 minutes to start the cooking process.
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Then remove it from the grill onto a platter and allow the corn to cool.
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Once its cool enough to handle, husk it, then cut the corn kernels off the cobs into a medium bowl.
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Preheat oven to 350 F.
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Drain your artichoke hearts well then blot them dry with a paper towel.
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Dice the hearts and add them to the corn.
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Add in minced jalapeno, green onions, mayo, sour cream, cheese and cayenne.
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Toss to combine.
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Scrape into an 8x8 or similar sized baking dish and bake at 350 F for 20 minutes, stirring halfway through the cook time.
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Remove from the oven, toss in the cilantro, stir and serve with your favorite tortilla chips.
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12
Tips: I actually kept a tiny unbaked dish of this for us to enjoy later in the weekend.
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13
I dont usually make things in advance.
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14
I actually cooked it 48 hours later and was happily surprised to find out it was just as good!!
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15
The better the corn, the better the dip!
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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).
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Your call, I have made it all of the above ways with good results.
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Enjoy!
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19
!
