This addictively delicious, lemony goat cheese spread is packed with sweet nibbles of fresh corn and hearts of palm. Serve with ciabatta bread, spread onto sandwiches or serve as a dip with whole grain pita chips.
- 1 ear yellow corn husked
- 1 (6.0-ounce) container goat cheese crumbles
- Zest and juice of 1 lemon
- 1/4 cup fresh flat-leaf parsley chopped, plus more for garnish
- 1 (14.1-ounce) can whole hearts of palm drained and finely chopped
Carefully remove corn kernels from the cob and set aside in a small bowl. Working over a large bowl, use the dull edge of a table knife to scrape down the length of the cob on all sides to remove as much "milk" as possible; discard cob. To the large bowl, add cheese and lemon zest and juice and mash with a fork until creamy and well combined. Stir in reserved corn kernels, parsley and hearts of palm. Garnish with more parsley and serve. Or, cover and chill before serving.
Per serving: about 1/4 cup, 70 calories (40 from fat), 4.5g total fat, 3g saturated fat, 10mg cholesterol, 230mg sodium, 4g carbohydrates (1g dietary fiber, 1g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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