• 1/2 small onion, diced
• 2 teaspoons vegetable oil
• 1 can (15 ounces) can cream style corn
• 2 cups nonfat or 1% milk
• 1/2 cup (2 ounces) cheddar cheese, grated

1. In a large skillet over medium-high heat (350 degrees in an electric skillet) saute onion in oil until transparent.

2. Add corn and milk. Stir until mixed together.

3. Heat until just bubbly.

4. Stir in cheese and serve as soon as melted.

Refrigerate leftovers within 2 hours.