- 1 onion, chopped
- 16 ounces whole kernel frozen corn (may substitute 3 cups fresh corn kernels cut off the cob)
- 1/4 cup water
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup nonfat sour cream *
I slash the fat and calories in this traditionally rich dish by swapping nonfat sour cream for the heavy cream. Corn contains health-boosting antioxidants, including high concentrations of lutein and zeaxanthin, which help to protect your eyes from aging.
- Prep time
- Total Time
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.
*Note: For celiac disease, check the sour cream label to ensure it’s gluten-free.