Cheddar Corn
2 tablespoons butter or margarine
2 tablespoons minced onion
1 tablespoon of flour
2 cups fresh or frozen whole kernel corn
3/4 cup low fat milk
1/4 cup red bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon ground white pepper
1 1/2 cups mild cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
In medium saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour, cooking 1 minute, stirring frequently. Add corn, milk, bell pepper, salt, sugar, and white pepper, heating to a boil. Reduce heat to medium-low and cook 5 minutes or until bubbly; stirring occasionally. Stir in cheese just until melted.