University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


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


  1. Cut corn from cobs, scraping cobs well to remove all milk.
  2. Combine corn, margarine and water in saucepan. Cover and cook over medium heat for 10 minutes or until corn is done, stir occasionally.
  3. Combine remaining ingredients. Beat with spoon until cornstarch is well blended. Add to corn, stirring well.
  4. Cover and cook about 3 minutes or until thickened and bubbly. Stirring often.
Total time: 45 minutes
Preparation time: 25 minutes
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
Calories 128 Calories from Fat 9
Total Fat 1 g
Cholesterol 1 mg
Sodium 282 mg
Carbohydrate 28 g
Dietary Fiber 3 g
Protein 5 g
Exchange 2 starch
Carbohydrate Units 2

Print 3x5 Recipe Card
Print 4x6 Recipe Card