Ingredients
- 3 cups canned corn kernels (divided)
- 3/4 cup low fat milk
- 1 Tbsp. cornstarch
- 1/4 tsp. salt
Instructions
- 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.
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