- 3 cups Florida sweet corn kernels (5 or 6 ears), divided
- 3/4 cup low-fat milk
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Place milk, cornstarch, salt and 2 cups of corn in a blender and 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, about 5-7 minutes.
Yield 4 Servings
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