Go Back
Roasted Red Pepper Labneh with Charred Corn

Roasted Red Pepper Labneh with Charred Corn

This Roasted Red Pepper Labneh features creamy labneh spiked with pureed red pepper and topped with charred corn, olive oil, and fresh mint.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Straining Time 3 hours
Servings: 6
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 1 red bell pepper
  • 1½ cups yogurt**
  • 1 clove garlic minced
  • 1 tsp kosher salt
  • 1 ear corn
  • 1 tbsp olive oil
  • 1 tbsp good quality olive oil ***
  • Fresh mint leaves for spinkling

Equipment

  • 1 Food Processor
  • 1 cast-iron grill
  • Cheesecloth

Method
 

  1. 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
  2. Deseed the pepper and cut it into quarters. Place the pepper in a food processor and blitz until very smooth. Set the puree aside.
  3. 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
  4. 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.
  5. 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
  6. 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

Notes

** Use yogurt that is 3% milk fat or higher. I used 5%.
*** To cook the corn use olive oil you would regularly use for cooking. For the final drizzle use higher quality oil. It makes for a better eating experience. 
**** I like to use my kitchen faucet for this. 
***** If you would like to make the labneh ahead of time, you can store it in the fridge up to 3 days in advance. Make sure you let it come back up to room temperature and refrain from topping it until you are ready to serve.