Our take on this classic is subtly flavored and every bit as creamy as the full-fat original.
- 3 cups fresh corn kernels, divided
- 3/4 cup low-fat milk
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
131 calories; 2g total fat; 1g total saturated fat; 4mg cholesterol; 186mg sodium; 26g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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