Creamy Mexican Corn-Pasta Toss

1. 1

   Bring 12 cups water to boil.

2. 2

   Add corn; cook 8 min.

3. 3

   or until tender.

4. 4

   Remove from cooking water; add pasta.

5. 5

   Cook pasta as directed on package, omitting salt.

6. 6

   Drain, reserving 1/3 cup cooking water.

7. 7

   Cut kernels off cobs; reserve half the kernels.

8. 8

   Blend remaining kernels, cream cheese spread, chipotle pepper and milk in blender until smooth.

9. 9

   Cook ham, red peppers and reserved corn kernels in large skillet on medium heat 5 min., stirring occasionally.

10. 10

    Add cream cheese mixture and reserved cooking water; cook 2 min.

11. 11

    or until heated through.

12. 12

    Add pasta and onions; toss to coat.

* Per serving · 4 servings · Values may vary.