INGREDIENTS
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6 cups fresh corn kernels (about 6-7 large ears)
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1 8-ounce package light cream cheese
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1/2 cup (1 stick) unsalted butter
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1/2 cup milk
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1 tablespoon sugar
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1 teaspoon salt
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1/4 teaspoon white pepper
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Pinch of nutmeg
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1/4 teaspoon Colman’s dry mustard