Recipe by ~Leslie~
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.
Top Review by Bayhill
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*
- 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
Directions See How It's Made
- 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.