Monday, August 29, 2016

Roasted Thyme-Corn Queso Dip


    • 3 cups corn kernels (see Tip)
    • 8 ounces shredded sharp Cheddar cheese (2 cups)
    • 8 ounces reduced-fat cream cheese (Neufch√Ętel), cut into small pieces 
    • 1 1/2 tablespoons minced fresh thyme


  • 1 Preheat oven to 375 °F.
  • 2 Coat a medium (10-inch) cast-iron skillet with cooking spray; heat over medium-high heat. Add corn; cook, stirring occasionally, until mostly golden brown, 5 to 7 minutes. (Corn kernels may "pop" as they brown.) Remove from heat; stir in Cheddar and cream cheese. Transfer to the oven.
  • 3 Bake until golden and bubbling, 18 to 20 minutes. Sprinkle the cheese dip with fresh thyme and serve.
  • How to Remove Corn Kernels Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. Yield: You'll get about 1 cup fresh kernels from one large ear of corn.

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