Creamy Corn Chipotle Dip
- 4 Tbsp fat-free cream cheese
- 2 item(s) canned chipotle peppers in adobo sauce, seeded
- 3 cup(s) frozen corn kernels, or fresh corn kernels*
- 2 Tbsp fresh lime juice
- 1 1/2 tsp ground cumin
- 1/2 tsp table salt
- Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
*When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels. We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.