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Roasted Corn and Herb Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.1794
Energy (kCal)455.2875
Carbohydrates (g)4.2348
Total fats (g)45.9628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. 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. | 3. Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days. | 4. Before serving, bring to room temperature. Check seasoning. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ear corn cob 3 - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    cream cheese 4 ounces 334.53 3.969 8.0514 32.4324
    plain yogurt 1/2 cup - - - -
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    thyme 1 teaspoon chopped 0.8079999999999999 0.1956 0.0445 0.0134
    pepper sauce 1/4 teaspoon - - - -
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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