Method

1. Place corn on a cutting board and use a sharp chef’s knife to remove kernels from cobs; place kernels in a medium bowl. Using the back of the knife, scrape cobs to remove any excess corn and corn milk; place in bowl with kernels and save the cobs for another use.

2. Melt butter in a medium skillet over medium-high. Add corn and salt and cook, stirring occasionally, until just tender, about 7 minutes. Remove from heat and transfer 1/2 cup of the kernels to a small bowl; set aside. Transfer remaining corn to the bowl of a food processor and let cool for 10 minutes.

3. Process corn until finely chopped and almost smooth, about 20 seconds. Add cream cheese and pulse until smooth, about 8 pulses. Add 1/4 cup of the reserved corn kernels and pulse 1 more time. Spoon into a serving bowl and top with remaining 1/4 cup corn kernels and chives. Serve with dippers of choice.