Got some corn on the cob? Try this 25-minute pasta toss. It's creamy, cheesy and (thanks to chipotle pepper in adobo sauce), has a spicy kick.
What You Need
Original recipe yields 6 servings
4 ears corn on the cob, husks and silk removed
3/4 lb. spaghetti, uncooked
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 chipotle pepper in adobo sauce
2 Tbsp. milk
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, coarsely chopped
1 large red pepper, cut into 1/2-inch pieces
2 green onions, sliced
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Let's Make It
Bring 12 cups water to boil. Add corn; cook 8 min. or until tender. Remove from cooking water; add pasta. Cook pasta as directed on package, omitting salt. Drain, reserving 1/3 cup cooking water.
Cut kernels off cobs; reserve half the kernels. Blend remaining kernels, cream cheese spread, chipotle pepper and milk in blender until smooth.
Cook ham, red peppers and reserved corn kernels in large skillet on medium heat 5 min., stirring occasionally. Add cream cheese mixture and reserved cooking water; cook 2 min. or until heated through. Add pasta and onions; toss to coat.
How to Remove Corn Kernels from Cob
To remove kernels from an uncooked cob, hold cob firmly at an angle. Carefully cut down the ear (away from the body) with sharp knife, several rows at a time. (Four medium ears will yield about 2 cups kernels.)
Serve with mixed green salad with your favorite KRAFT Dressing.
Top with chopped fresh tomatoes and basil leaves.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 4g
* 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.