Directions:
- 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.
- 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.
- Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days.
- Before serving, bring to room temperature. Check seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.94 Kcal (933 kJ) | ||
| Calories from fat | 97.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Cholesterol | 23.44mg | 8% | |
| Sodium | 79.53mg | 3% | |
| Potassium | 358.32mg | 8% | |
| Total Carbs | 31.65g | 11% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 9.2mg | 15% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.88 Kcal (506 kJ) | ||
| Calories from fat | 52.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 17% | |
|---|---|---|---|
| Cholesterol | 12.71mg | 8% | |
| Sodium | 43.12mg | 3% | |
| Potassium | 194.3mg | 8% | |
| Total Carbs | 17.16g | 11% | |
| Sugars | 0.86g | 6% | |
| Dietary Fiber | 1.55g | 11% | |
| Protein | 3.27g | 12% | |
| Vitamin C | 5mg | 15% | |
| Calcium | 27.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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