Roasted Corn and Herb Dip

1. 1

   Shuck corn and preheat barbecue to medium.

2. 2

   Brush corn lightly with oil and grill, turning to cook all sides, for about 8 minutes until tender and browned.

3. 3

   Leave to cool.

4. 4

   Scrape the kernels off the cobs with a serrated knife into a large bowl.

5. 5

   Transfer to a food processor or use an immersion blender in the bowl.

6. 6

   Add the cream cheese and yogurt and puree until blended.

7. 7

   Add basil, thyme and hot pepper sauce and pulse until blended.

8. 8

   Season with salt and pepper to taste.

9. 9

   Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days.

10. 10

    Before serving, bring to room temperature.

11. 11

    Check seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.