Creamed Corn

You can use canned corn or slice kernels off of the cob.  This has a nice flavor and is quick and easy to prepare.  Use the flour to regulate the thickness.

10/26/18 I added minced jalapeno and leek.  Great!

4 servings

9 calculated points

Ingredients

• 1 Tablespoon light butter
• ¼ cup scallions (minced)
• 2½ cup frozen corn kernels or fresh corn (no need to thaw frozen)
• 1 Tablespoon all-purpose flour
• 1 cup fat-free skim milk
• ⅛ Teaspoon salt (or to taste)
• ⅛ Teaspoon pepper, freshly ground (or to taste)

Directions

Melt butter in a large skillet over medium heat. Add scallions and saute until soft, about 3 minutes. Add corn and saute 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.

Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.