Goat Cheese Spread with Hearts of Palm and Sweet Corn
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- 1 ear(s) yellow corn
- 6 ounce(s) crumbled goat cheese
- 1 lemon - juiced/zest
- 1/4 cup(s) fresh leaf parsely chopped
- 14.1 ounce(s) canned hearts of palm
- remove corn kernels from the cob and set aside. 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 "corn milk" a 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.
This recipe is a personal recipe added by Shm1967 and has not been tested or endorsed by MyRecipes.
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