Sweet Corn Dip

Smooth, cheesy and bursting with fresh corn flavour, this dip is great on everything from chips to baked potatoes to burgers.


3 Corn cobs
1 pkg. light cream cheese, room temperature
1/2 red pepper, chopped
1/4 cup chopped fresh chives
1/4 tsp (1ml) cayenne pepper
1/8 tsp (0.5ml) each salt and pepper

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