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Prep Time
5 mins
Total Time
25 mins
Makes 2 ½ cups


corn cobs
1 pkg
light cream cheese, room temperature
250 g
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
2 tbsp/30 mL
4 g
Saturated Fat:
2 g
4 g
1 g
10 mg
1 g
70 mg
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