Prep 5 mins
Cook 10 mins
Roasting corn on the grill gives a sweet, toasted flavour that is hard to beat. Serve crunchy raw vegetable pieces, toasted pita wedges, bread sticks or crackers for dipping. If fresh corn on the cob is not available, substitute 1 cup (250 mL) frozen, defrosted or canned corn. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. From Food and Drink.
- 3 ears corn on the cob
- 1 tablespoon olive oil
- 4 ounces cream cheese, at room temperature
- 1⁄2 cup plain yogurt
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1⁄4 teaspoon hot pepper sauce
- salt & freshly ground black pepper
- Shuck corn and preheat barbecue to medium. Brush corn lightly with oil and grill, turning to cook all sides, for about 8 minutes until tender and browned. Leave to cool.
- Scrape the kernels off the cobs with a serrated knife into a large bowl. Transfer to a food processor or use an immersion blender in the bowl. Add the cream cheese and yogurt and purée until blended. Add basil, thyme and hot pepper sauce and pulse until blended. Season with salt and pepper to taste.
- Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days.
- Before serving, bring to room temperature. Check seasoning.
We enjoyed this quick and easy dip. I love roasted corn and it works well in this dip. I used white corn on the cob and fresh herbs from my garden. The flavor of this dip is different, but addicting. I served this with tortilla chips. Thanks for sharing. *Made for AUS/NZ swap #20*
Will definitely have to make this using corn grill-roasted, but in the meantime I have to do with some from the freezer! AND, I'm with ElaineAnn when it comes to chunky dip, so I pureed only half of the corn! Even at that, it made for a very tasty dip, & the recipe is now in my Dips & Dippers cookbook! Many thanks! [Made & reviewed while touring South & Central America on Zaar's World Tour 4]
This is so good served with tortilla chips. I have had roasted corn kernels in salads before so I knew I was going to like this dip. The only problem is..... You can't stop dipping into it! I left some of the kernels whole so it was chunkier. Definitely a keeper. Made for Alphabet Soup Game. Thanks for sharing Leslie!