Roasting corn brings out the wonderful sweetness of the vegetable. It also gains a slightly chewiness that is wonderful against the smooth mayonnaise/sour cream base of this dip.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 Tbsp. olive oil
- 1 cup frozen corn
- 1 red bell pepper, chopped
- 1-1/2 cups shredded Havarti or Muenster cheese
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried basil leaves
- 1 cup frozen chopped cooked lobster, thawed, well drained OR 1 can lobster, drained
- 3 Tbsp. grated Parmesan cheese
Preparation:
Preheat oven to 425 degrees. Combine olive oil, corn, and bell pepper in small baking dish and toss to coat. Roast at 425 degrees for 12-15 minutes until vegetables begin to brown, stirring frequently. Set aside.
Mix together remaining ingredients except Parmesan cheese in medium bowl. Add the roasted corn and peppers and spread into an 8" pie dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 15-20 minutes, until heated through. Serve with vegetables, crackers, pita bread, focaccia, or baguette slices.
