Ingredients
The following ingredients have 4 Servings
- 6 ears of corn (blanched for 3 minutes and grilled)
- 1 1/2 cups heavy cream
- 10.5 oz goat cheese
- 3 Tbsp all-purpose flour
- 1/4 c chives (finely chopped, plus more to garnish)
- 1/4 c cilantro (finely chopped, plus more to garnish)
- 1 c sharp cheddar shreds
- Kosher salt and freshly ground black pepper to taste
Instruction
- Heat the oven to 325°.
- Cut the kernels from the grilled or blanched cobs, setting 1/2 heaping cup of kernels aside. Transfer the remaining kernels to a blender or a food processor and purée with the cream, goat cheese, flour, and and herbs—remember to save some to garnish. Blend until smooth, and season with salt and pepper to taste.
- Scrape the dip into an 8-inch (or similar sized) baking dish and spread the remaining kernels, and top along with the cheddar cheese shreds.
- Bake until the dip is bubbly and browned on top, 1 hour. Garnish with chives and cilantro to serve.
