I’ve been hearing about “whipped feta” for awhile now. I wanted to do something kind of different from the uses I’ve been seeing. I wasn’t quite sure what direction I would go, when my girlfriend dropped by. She had cleaned out her fridge a bit because her son was heading out to summer break with his dad and she just didn’t see herself cooking any time soon. One of the items she brought was corn on the cob. I had just seen a small can of hatch chiles in my cupboard and that’s where the idea took shape. The next morning I set to work and the result was, to quote the friend that brought the corn, “Tits for daaaaaays”.

You will need the following:

Whipped Feta

* 4oz piece of fresh feta cheese

* 3 Tbls olive oil

* 1/4 cup plain greek yogurt

Directions:

Add all ingredients to a food processor, mix until smooth. Should be hummus consistency.

Crostini and Topping:

* One nice sourdough baguette. Slice it, drizzle with olive oil and broil until slightly toasted. (longer if you like it hard)

* 3 ears corn. TIP: if corn is not in peak season, add a bit of sugar to your boiling water.

* 1/2 cup diced tomatoes or small grape tomatoes halved.

* 1 small can Hatch green chiles

* 4 cloves garlic

* 3 Tbls honey

Directions:

1. Add chiles, garlic and honey to food processor. set to puree and blend until smooth.

2. Boil corn as you normally would. Roast in over the flames of your barbecue, gas stove or under your broiler. Just enough to give it some color on all sides. Cut kernels from cob.

3. Slice tomatoes. Tip: To easily slice a handful of cherry or grape tomatoes at once, place a handful of them on a plastic bowl lid, cover with another bowl lid and carefully slide a knife between the lids while pressing down firmly to hold tomatoes in place. Your welcome!

4. Place corn, tomatoes and chile “sauce” in a bowl and toss well.

5. Spread whipped feta onto your crostinis and top with the corn/tomato mixture. arrange on a platter and serve!