This dip is best with grilled corn, however, you can fully blanch the corn for 7 minutes and skip grilling.
Ingredients
6ears of corn, blanched for 3 minutes and grilled
1 1/2cups heavy cream
10.5ozgoat cheese
3Tbspall-purpose flour
1/4cchives, finely chopped, plus more to garnish
1/4ccilantro, finely chopped, plus more to garnish
1csharp cheddar shreds
Kosher salt and freshly ground black pepper to taste
Instructions
Heat the oven to 325°.
Cut the kernels from the grilled or blanched cobs, setting 1/2 heaping cup of kernels aside. Transfer the remaining kernels to a blender or a food processor and purée with the cream, goat cheese, flour, and and herbs—remember to save some to garnish. Blend until smooth, and season with salt and pepper to taste.
Scrape the dip into an 8-inch (or similar sized) baking dish and spread the remaining kernels, and top along with the cheddar cheese shreds.
Bake until the dip is bubbly and browned on top, 1 hour. Garnish with chives and cilantro to serve.