Creamed Corn
I slash the fat and calories in this traditionally rich dish by swapping nonfat sour cream for the heavy cream.
Ingredients
- 1 onion, chopped
- 16 ounces whole kernel frozen corn, may substitute 3 cups fresh corn kernels cut off the cob
- ¼ cup water
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ½ cup nonfat sour cream *
Instructions
- Heat a large sauté pan liberally coated with oil spray over medium heat. Add the onion and sauté until soft and translucent, 5 to 8 minutes. Add the frozen corn and sauté for 5 minutes, stirring occasionally.
- Add the water, reduce the heat to low, and simmer uncovered for 12-15 minutes. Add the salt, pepper, nutmeg, and sour cream, and cook uncovered for 5 minutes, stirring occasionally. Serve immediately.
Notes
For celiac disease, check the sour cream label to ensure it’s gluten-free.
Nutrition Information per serving
Calories: 136Carbohydrates: 31gProtein: 5gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 0mgSodium: 120mgFiber: 3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.