The Northern Express Herald
SWEET CORN AND GOAT’S CHEESE DIP
Makes 1½ cups approx
Kernels from 2 blanched corn cobs
Zest and juice of ½ lime
100g goat’s cheese feta
½ cup coriander leaves
Salt and pepper to taste
- Place the corn in a processor with the lime zest and juice and process to chop the corn. Add the cheese and coriander. Blitz until combined but not completely broken up.
- Season with salt and pepper. Serve with crostini.