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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.

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