6 medium ears fresh corn
1 tablespoon reduced-fat margarine
¼ cup water
½ cup evaporated skim milk
2 teaspoons cornstarch
1/8 teaspoon white pepper
- Cut corn from cobs, scraping cobs well to remove all milk.
- Combine corn, margarine and water in saucepan. Cover and cook over medium heat for 10 minutes or until corn is done, stir occasionally.
- Combine remaining ingredients. Beat with spoon until cornstarch is well blended. Add to corn, stirring well.
- Cover and cook about 3 minutes or until thickened and bubbly. Stirring often.