Spicy Roasted Corn, Pepper and Cilantro Yogurt Dip
This dip is tasty with quesadillas or tortilla chips.
- 1 poblano pepper
- 1 cubanelle pepper
- 1/4 jalepeño (chopped)
- 1 ear corn
- 2 T cilantro
- 1 T lime juice
- 1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
Calories from Fat:
Over an open flame on the barbecue, or in your broiler, roast peppers and one ear of corn. Peppers should be roasted until the skin appears to be burned, this will make removing the skin much easier. Corn should be roasted only until tender. Once cooled, remove corn kernels from the cob and reserve. Remove the skins from the peppers by rubbing the outsides with your hands then remove the seeds from inside of the peppers.
Place the peppers, jalapeño, cilantro and lime juice into a food processor, and purée until smooth. Pour mixture into a medium size mixing bowl and fold in yogurt and roasted corn kernels. Season to taste, and chill before serving.