Creamy corn and crab-flavoured dip Recipe

Name: Creamy corn and crab-flavoured dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 portions ou environ 1 l (4 tasses) de trempette
Ingredients: 4 small cobs of fresh corn (about 500 mL or 2 cups of frozen corn kernels, thawed); 3 fresh Romana tomatoes, seeded and diced; 1 or 2 drops Tabasco sauce; 244 g (1 package) surimi rolls, shredded; 250 g (1 block) light cream cheese, softened; 125 mL (½ cup) light mayonnaise; 125 mL (½ cup) 0% M.F. plain greek yogurt; 5 mL (1 tsp.) garlic powder; 1 mL (¼ tsp.) chilli powder; To taste, black pepper; 1 green onion

Ingredients

4 small cobs of fresh corn (about 500 mL or 2 cups of frozen corn kernels, thawed)
3 fresh Romana tomatoes, seeded and diced
1 or 2 drops Tabasco sauce
244 g (1 package) surimi rolls, shredded
250 g (1 block) light cream cheese, softened
125 mL (½ cup) light mayonnaise
125 mL (½ cup) 0% M.F. plain greek yogurt
5 mL (1 tsp.) garlic powder
1 mL (¼ tsp.) chilli powder
To taste, black pepper
1 green onion

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 12 portions ou environ 1 l (4 tasses) de trempette

Instructions

Cook the corn cobs on the barbecue grill.
To do this, remove the husks and brush each cob with a little olive oil.
Grill about 7 to 10 minutes, turning every 2 minutes.
When corn cobs are well cooked, use a knife to remove the kernels.
Mix together all the ingredients except the green onion in a saucepan.
Heat over medium-low for 5 to 7 minutes, stirring frequently, until cheese has melted.
Serve the dip hot or cold, garnished with green onion and accompanied by tortillas or grilled pita points.