Monday, December 12, 2011

Creamy Confetti Corn Recipe

This recipe from Detroit Free Press is low in calories, looks delicious and will be quite festive at your holiday party!

Creamy Confetti Corn

Serves: 8 / Preparation time: 10 minutes / Total time: 1 hour

Vegetable oil cooking spray

1 tablespoon soft margarine

1/2 cup diced green pepper

1/2 cup diced red onion

1 clove garlic, minced

2 (10-ounce) boxes frozen corn kernels

3 ounces reduced-fat cream cheese, softened

1/4 cup skim milk

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees. Spray a 9-inch quiche pan or pie plate with vegetable oil cooking spray.

In a large nonstick skillet, heat margarine over medium heat and cook the green pepper, onion and garlic until slightly tender, about 3 minutes. Add the corn kernels and continue to cook for 3 to 5 minutes. In a small bowl or measuring cup, combine the cream cheese and milk until smooth. Add the thyme, salt and pepper. Pour the cream cheese mixture over the corn mixture and gently stir to combine.

Spoon the corn mixture into the prepared pan and sprinkle the top with Parmesan cheese. Bake, uncovered, for 30 minutes. Place the oven on broil and continue cooking until the cheese topping is golden brown, about 2 to 4 minutes.

Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen. 116 calories (31% from fat), 4 grams fat (2 grams sat. fat, 0 grams trans fat), 17 grams carbohydrates, 5 grams protein, 159 mg sodium, 10 mg cholesterol, 52 mg calcium, 2 grams fiber. Food exchanges: 1 starch, 1 fat.

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