• 1/2 small onion, diced
• 2 tsp. vegetable oil
• 1 can (15 ounces) cream style corn, low sodium
• 2 cups nonfat milk
• 1/2 cup low-fat shredded cheddar cheese (2 ounces)

1. In a large skillet over medium-high heat, saute onion in oil until soft, about 3 to 5 minutes.

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

3. Heat until just bubbly. Stir in cheese and serve when melted.

4. Refrigerate leftovers within 2 hours.