Using tongs, blister the red pepper on all sides over an open flame. If you don't have a gas stove, heat your broiler to high and cut the pepper in half. Place the pepper cut-side-down on a baking sheet lined with parchment paper and broil until the skin blisters and turns black - about 10 minutes.
1 red bell pepper
Deseed the pepper and cut it into quarters. Place the pepper in a food processor and blitz until very smooth. Set the puree aside.
In a large bowl, place the yogurt, red pepper puree, garlic, and salt. Stir to combine.
1½ cups yogurt**, 1 clove garlic, 1 tsp kosher salt
Line a bowl with four layers of cheesecloth and pour the yogurt mixture into it. Form the cheesecloth into a bundle and suspend it over the sink or a bowl. **** Leave the labneh to drain for 3-5 hours depending on desired thickness.
When the labneh is almost done draining, coat the corn with the regular olive oil and sprinkle it all over with salt. Heat a cast iron grill over high heat until smoking. Grill the corn on all sides until blistered.
1 ear corn, 1 tbsp olive oil
Place the labneh in a bowl and smooth the surface using the back of a spoon. Cut the corn from the cob and sprinkle the labneh with the kernels. Finish the labneh with a drizzle of good quality oil and fresh mint leaves. Serve immediately with chips or pita. *****
1 tbsp good quality olive oil ***, Fresh mint leaves