Can Thanksgiving be healthy without having to give up your favorites? It can definitely be HEALTHIER! This roasted cream corn is a great example, and it only takes about 5 minutes to make. Maple replaces sugar, lower fat products replace the cream and butter. The best part, it tastes as good as the full-fat version!
2 tbsp reduced fat Irish butter - softened
1 lb bag frozen roasted corn - thawed (Trader Joes has a fabulous one)
2 tbsps maple syrup
1/2 cup light cream, plus more for thinning
1/2 tsp kosher salt - to taste
1/2 tsp freshly ground black pepper
1 tbsp flour
1/4 cup Parmesan cheese
Parsely - optional
In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Transfer to a bowl. Top with Parmesan and parsley.