Minis are sweeping the nation! Now corn on the cob is jumping on the bandwagon—with predictably delicious results.
What You Need
Original recipe yields 4 servings
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 tsp. cayenne pepper
2 hot cooked corn on the cob, cut in half
2 tsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Mix cream cheese and cayenne; spread onto corn.
Squeeze lime over corn.
Sprinkle with cheese.
Do not add salt to the cooking water as it will toughen the cooked corn kernels.
Substitute 1 tsp. fruit seasoning with lime for the cayenne pepper and lime juice.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.