Roasted Corn and Herb Dip

• 3 ears corn on the cob
• 1 tablespoon olive oil
• 4 ounces cream cheese, at room temperature
• 12 cup plain yogurt
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 14 teaspoon hot pepper sauce
• salt & freshly ground black pepper

1. Shuck corn and preheat barbecue to medium.
2. Brush corn lightly with oil and grill, turning to cook all sides, for about 8 minutes until tender and browned.
3. Leave to cool.
4. Scrape the kernels off the cobs with a serrated knife into a large bowl.
5. Transfer to a food processor or use an immersion blender in the bowl.
6. Add the cream cheese and yogurt and puree until blended.
7. Add basil, thyme and hot pepper sauce and pulse until blended.
8. Season with salt and pepper to taste.
9. Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days.
10. Before serving, bring to room temperature.
11. Check seasoning.

corn, olive oil, cream cheese, yogurt, fresh basil, thyme, hot pepper, salt

Taken from www.food.com/recipe/roasted-corn-and-herb-dip-223911 (may not work)