Ingredients
- 1 tsp. canola oil
- ½ onion, chopped
- 1 clove garlic, minced
- 3 cups skim milk
- 4 Tbsp. flour
- 2 tsp. mustard
- ¼ tsp. thyme
- pepper to taste
- 2 cups corn
- 4 Tbsp. shredded, reduced fat cheddar cheese
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Instructions
- Heat oil in a large nonstick skillet over medium-high. Sauté the onion and garlic until golden (2 minutes).
- In a separate bowl, whisk together milk, flour, mustard, thyme, and pepper in a small bowl and mix well.
- Slowly stir the milk mixture into the onions in the skillet then add the corn. Mix well until the mixture comes to a boil and thickens (3 minutes). Stir constantly.
- Serve hot, topped with cheddar cheese.