- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- Makes 2 ½ cups
Ingredients
- 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
Method
Step 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.
Step 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- 2 tbsp/30 mL
- Calories:
- 50
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 4 g
- Sugar:
- 1 g
- Cholesterol:
- 10 mg
- Protein:
- 1 g
- Sodium:
- 70 mg
