- Cook corn in a large pot of boiling water until tender, about 4 to 6 minutes. Reserve 45 mL (3 tbsp.) cooking water, then drain corn. Once cooled, cut kernels from cobs. Transfer about ⅓ of kernels into a blender along with 30 mL (2 tbsp.) reserved cooking water. Blend into a thick purée, adding remaining cooking water if needed.
- Beat cream cheese until smooth with electric beaters (stand or hand-held). Gradually beat in corn mixture until combined, and stir in remaining corn kernels, red pepper, chives, cayenne, salt, and pepper.
TIP: To save time, use precooked corn cobs.