Title: Fire-roasted corn dip with crispy flour and blue corn chi
 Categories: E.
      Yield: 4 Servings
 
      4 md Ears of fresh sweet corn,
           Shucked
      2 tb Olive oil
           Salt
           Freshly ground black pepper
      1 tb Butter
      1 c  Minced onions
    1/4 c  Small diced red bell
           Peppers
    1/4 c  Small diced yellow bell
           Peppers
      1 md Jalapeno, stemmed, seeded
           And minced
      1 tb Chopped garlic
      1 c  Homemade mayonnaise
    1/2 lb Grated Monterey Jack Cheese
      2 tb Finely chopped green onions,
           (green part only)
      6 sm Flour tortillas, quartered
      6 sm Blue corn tortillas,
           Quartered
    1/4 c  Chopped black olives
 
  Preheat the oven to 400 degrees F. Rub each ear of the corn with the
  oil. Season with salt and pepper. Place the corn on the grill or
  either on a open flame. Cook the corn for 1 minute on all sides.
  Remove from the heat and cool. Using a sharp knife, remove the
  kernels from the cob. In a large saute pan, melt the butter. Add the
  onions and peppers. Season with salt and pepper. Saute for 2 minutes.
  Add the corn and continue to saute for 2 minutes. Add the jalapenos
  and garlic. Continue to cook for 1 minute. Remove from the heat and
  cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in
  the mayonnaise and half of the cheese. Mix well. Stir in the green
  onions. Season with salt and pepper. Pour the mixture into a greased
  6 cup oven-proof oval baking dish. Spread evenly and top with the
  remaining cheese. Bake for about 10 to 15 minutes or until bubbly.
  Fry the tortillas in batches until crispy, about 2 minutes, stirring
  constantly for overall browning. Remove and drain on paper towels.
  Season with salt and pepper. Garnish the dip with the chopped olives.
  Serve warm with the chips.
  
  Yield: 6 to 8 servings