Roasted Corn And Herb Dip

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.

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Nutrient	Quantity
Total fats	45.9628 g
Protein	8.1794 g
Carbohydrates	4.2348 g
Energy	455.2875 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5706 g
Water	69.2995 g
Aspartic acid	0.008 g
Calcium, Ca	88.5795 mg
Lutein + zeaxanthin	149.725 g
Fiber, total dietary	0.1544 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	127.617 g
Niacin	1.1158 mg
Vitamin A, RAE	351.368 g
Arginine	0.0031 g
Riboflavin	0.2213 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.0073 g
Sodium, Na	494.872 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0811 g
Total lipid (fat)	45.9628 g
Manganese, Mn	0.0442 mg
Fructose	0.0005 g
Proline	0.0028 g
Fatty acids, total saturated 16:0	11.3308 g
Fatty acids, total saturated 8:0	0.3167 g
Choline, total	31.1874 mg
Sugars, total	3.9769 g
Serine	0.0026 g
Fatty acids, total saturated 10:0	0.6239 g
Fatty acids, total saturated 18:0	4.0223 g
Vitamin B-6	0.0523 mg
Selenium, Se	3.0697 g
Ash	2.6733 g
Vitamin D	23.814 IU
Fatty acids, total saturated 18:1 undifferentiated	17.4193 g
Pantothenic acid	0.0088 mg
Phenylalanine	0.0034 g
Copper, Cu	0.0316 mg
Betaine	0.0241 mg
Thiamin	0.024 mg
Retinol	340.2 g
Methionine	0.001 g
Iron, Fe	1.5806 mg
Carbohydrate, by difference	4.2348 g
Phosphorus, P	105.526 mg
Folate, total	15.77 g
Tocopherol, gamma	0.1162 mg
Fatty acids, total saturated 4:0	0.9299 g
Alanine	0.0035 g
Cholesterol	102.06 mg
Valine	0.0059 g
Fatty acids, total saturated 18:2 undifferentiated	2.0372 g
Glycine	0.0032 g
Glucose (dextrose)	0.0005 g
Fatty acids, total saturated 14:0	3.3489 g
Zinc, Zn	0.6143 mg
Isoleucine	0.0051 g
Fatty acids, total saturated 12:0	0.4278 g
Fatty acids, total polyunsaturated	2.6066 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0072 g
Vitamin A, IU	1346.9495 IU
Folate, DFE	15.77 g
Tryptophan	0.0019 g
Vitamin C, total ascorbic acid	1.7578 mg
Phytosterols	29.835 mg
Galactose	0.0072 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.2699 g
Tyrosine	0.002 g
Vitamin B-12	0.4536 g
Vitamin K (phylloquinone)	21.8408 g
Fatty acids, total saturated	22.3036 g
Histidine	0.0014 g
Fatty acids, total monounsaturated	19.0051 g
Threonine	0.004 g
Folate, food	15.77 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	0.567 g
Cryptoxanthin, beta	1.219 g
Vitamin D3 (cholecalciferol)	0.567 g
Vitamin E (alpha-tocopherol)	2.8316 mg
Magnesium, Mg	9.78 mg
Lysine	0.0039 g
Potassium, K	139.8325 mg
Cystine	0.0007 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream cheese	4 ounces	334.53	3.969	32.4324
Olive oil	1 tablespoon	119.34	0	13.5
plain yogurt	0.5 cup	0	0	0
Basil	1 tablespoon	0.6095	0.0702	0.017
salt black pepper	0	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134
pepper sauce	0.25 teaspoon	0	0	0
ear corn cob	3	0	0	0