Creamed Corn

From EatingWell: June/July 2006, EatingWell for a Healthy Heart Cookbook (2008)

Our take on this classic is subtly flavored and every bit as creamy as the full-fat original.

Creamed Corn Recipe

Makes: 4 servings, 1/2 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

3 cups fresh corn kernels, divided
3/4 cup low-fat milk
1 tablespoon cornstarch
1/4 teaspoon salt

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Preparation

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.

Nutrition

Per serving: 131 calories; 2 g fat ( 1 g sat , 0 g mono ); 4 mg cholesterol; 26 g carbohydrates; 5 g protein; 3 g fiber; 186 mg sodium; 312 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch; 2 Carbohydrate Servings.

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Recipe Categories

Ethnic/Regional: American

Health & Diet Considerations: Low calorie; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; High fiber; Gluten free

Ease of Preparation: Easy

Total Time: 15 minutes or less

Servings: 4

Meal/Course: Dinner

Season: Summer; Fall

Style/Theme: Comfort foods; Everyday favorites; Kid-friendly; Makeover; Vegetarian

Type of Dish: Side dish, vegetable

Publication: EatingWell for a Healthy Heart Cookbook (2008); June/July 2006

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