Creamy Corn

August 3rd, 2008 • Related • Filed Under

2 tsp butter
1/4 cups scallion(s), minced
2 1/2 cups frozen corn kernels, or fresh corn (no need to thaw frozen corn)
1 Tbsp all-purpose flour
1 cup fat-free skim milk
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste

Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 2 minutes. Add corn and sauté 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 10 to 12 minutes; season to taste with salt and pepper. Yields about 1/2 cup per serving.

POINTS Value: 2
Servings: 4
Preparation Time: 7 min
Cooking Time: 16 min

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