3
corn cobs
1 pkg
Light cream cheese, room temperature
250 g
1/2
red pepper, chopped
1/4 cup
chopped chives
60 mL
1/4 tsp
cayenne pepper
1 mL
1/8 tsp
each salt and pepper
0.5 mL
2 tbsp/30 mL
calories
50
fat
4 g
saturated fat
2.5 g
carbs
4 g
sugar
1 g
protein
1 g
cholestrol
10 mg
sodium
70 mg

Directions

  1. COOK corn cobs in a large pot of boiling water until tender, 4 to 6 min. Reserve 3 tbsp (45 mL) cooking water, then drain corn. Once cooled, cut kernels from cob. Place about 1/3 of kernels in a blender along with 2 tbsp (30 mL) reserved cooking water. Blend until a thick purée forms, adding remaining water if needed.

  2. BEAT cream cheese until smooth using an electric mixer (stand or hand-held). Gradually beat in corn mixture until combined. Stir in remaining whole kernels, red pepper, chives, cayenne, salt and pepper.