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Creamed Corn

Creamed Corn
Creamed Corn
This healthy recipe comes from NDSU Extension Service.


3 c. fresh (or frozen) corn kernels, divided

¾ c. low-fat milk

1 Tbsp. cornstarch

¼ tsp. salt


Combine 2 cups of corn with milk, cornstarch and salt in a blender; blend until the mixture is creamy. Pour the mixture into a saucepan and add the remaining cup of corn. Cook on medium, stirring occasionally, until the corn is tender and  mixture thickens, about five to seven minutes

Makes five servings. Each serving has 100 calories, 5 g fat, 4 g protein, 22 g carbohydrate, 2 g fiber and 135 mg sodium.



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