Corn And Olive Spread Recipes

CORN AND OLIVE SPREAD

Steps:

• In large bowl, beat cream cheese and dressing mix with electric mixer on medium speed until smooth. Stir in remaining ingredients except bagel chips.
• Cover; refrigerate 1 to 2 hours to blend flavors. Serve with bagel chips.

CORN OLIVE SPREAD

Steps:

• Mix cream cheese and ranch dressing.
• Stir in remaining ingredients.
• Cover and refrigerate for 1-2 hours.
• Serve with a buttery cracker or in a round, hollowed out loaf of bread. (I use garlic and cheddar or cheddar and jalapeño from a local bakery).

OLIVE SPREAD

Steps:

• Put all ingredients, except olive oil in the food processor and pulse until chopped.
• Turn processor on low setting and gradually add olive oil until you get a grainy texture.
• I stop and start and scrape down the sides as I am going.
• I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
• Serve with slices of grainy baguette.
• This is wonderful and easy.

MEXICAN CORN SPREAD

Steps:

• Stir all ingredients together in a small bowl.
• Let sit at room temperature while cooking corn.
• Use a flexible spatula to spread topping on ears of corn.

GRILLED CORN WITH OLIVE BUTTER

Steps:

• For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
• For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
• Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
• Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.