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
Total Time: 45 minutes
Ingredients:
- 2 Tbsp. olive oil
- 1-1/3 cups frozen corn
- 1 red bell pepper, chopped
- 1/2 cup chopped onion
- 1-1/2 cups shredded Havarti or Muenster cheese
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 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
- Salt and pepper to taste
- 3 Tbsp. grated Parmesan cheese
Preparation:
Preheat oven to 425 degrees. Combine olive oil, corn, bell pepper, and onion in small baking dish and toss to coat. Roast at 425 degrees for 12-15 minutes until vegetables begin to brown, stirring twice during cooking time.
Mix together remaining ingredients except Parmesan cheese with the roasted corn mixture. Then spread into a 9" 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. Serves 8
