I’m the lucky recipient of locally-grown sweet corn thanks to a friend who just happened to be coming over to watch the Blue Angels from our roof deck. We planned a very casual day with no cooking involved…. except for this appetizer. It was so addicting we ate every last bite of this Grilled Corn Dip.
Corn consists of insoluble fiber, which makes it a low-glycemic index food, which means that when you eat this yummy Char Grilled Corn Dip, it’s digested slowly and doesn’t cause an unhealthy spike in blood sugar. Pairing it with my whipped Sheep Feta balances this summer dip out with protein, further helping to control a blood sugar spike
I charred the corn on the grill, but you can roast it or sear it in a hot skillet. Don’t skimp on the herbs- this Grilled Corn Dip is all about summer bounty! Whip it, grill it and serve it. Please tag me on IG with your photo!
Happy eating
~Monique
summer grilled corn dip
1 ear of sweet corn
7 oz sheep’s milk feta
4 oz goat cheese
2 + 3 tbls olive oil
1 lime, zested and juced
6 cherry tomatoes
1 big handful of basil
2 small garlic cloves
1 tsp red pepper flakes
pink salt and pepper
Two handfuls of basil, mint and cilantro, more to top
Preheat the grill to medium-high heat. Clean the ear of corn removing the husk and silks. Cover with a drizzle of olive oil and a good pinch of salt and black pepper. Place on the grill and sear on all sides for about 2-3 minutes – just enough to char the corn but not dry it out. Remove from heat, cool slightly and then slice the kernals off the cob.
In a food processor or blender, add the handful of basil, the remaining 2 tbls of olive oil, garlic cloves, red pepper flakes, and lime juice. (note: don’t add salt here because the whipped feta will likely have a very salty taste already.) Pulse to break down the herbs. Add in the cherry tomatoes and pulse again to break everything down. This should have a pesto-like appearance.
Now add the feta, goat cheese, 3 tbls of olive oil, lime zest and a couple pinches of black pepper to the food processor/blender (no need to clean it out first). Blend until thick and creamy. Add in a bit more olive oil if needed to get the Whipped Feta blended, but be careful to avoid adding too much or the dip will become too runny and the taste will be overpowered by the olive oil Can also use a spoon or two of water or milk. Have patience and stop and scrape the sides as needed. The Whipped Feta should be ultra smooth and creamy.
Scoop the Whipped Feta onto a platter, use the back of a spoon to smooth it across the platter. Drizzle the tomato pesto over the top. Add the grilled corn and tear lots of fresh herbs on top. Serve with cucumber slices and corn chips
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