- 3 cups fresh corn kernels, divided
- ¾ cup low-fat milk
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.