You should never judge a book by its cover, although these may not look like they include blue cheese, fresh white sweet corn, and fire-roasted red peppers. These are not only fantastic on the inside, but they are also dusted with all kinds of extra deliciousness, which truly elevates them.
| Prep Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 60 |
| Yield: | 60 cheese balls |
Ingredients
- 2 (8 ounce) packages cream cheese
- 3 tablespoons butter, softened
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup diced roasted red peppers
- 2 cups fresh white corn kernels
- 4 ounces blue cheese, crumbled
- ½ cup chopped toasted almonds
- ½ cup sliced fresh chives
- 1 cup minced crisp-cooked bacon
Instructions
- Combine cream cheese, butter, salt, pepper, cayenne, roasted red peppers, corn, and blue cheese in a mixing bowl. Stir together until evenly and thoroughly combined. Cover with plastic wrap and refrigerate until completely chilled, about 1 hour.
- Use a sorbet scoop or spoon to form tablespoon-sized balls of cheese mixture; place on a lined sheet pan. Cover and refrigerate until firm, about 1 hour. A perfect shape doesn’t matter at this point since these will be rolled in the coatings to complete the process.
- Transfer chilled cheese balls into the coatings of your choice, such as almonds, chives, and bacon, and roll around to cover. Once coated, roll each briefly in your hands to achieve the final ball shape. Transfer to a plate or pan and keep chilled in the refrigerator until ready to serve.
- You can roast the red pepper using a torch or on the stovetop.
- For best results, chill the cheese mixture before and after scooping, but if you’re short on time, you can skip this step.
Nutrition Facts
| Calories | 67 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 144 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |