Tip: Buttermilk, a tangy cultured milk product, contains 2 grams of fat per cup, the same as a cup of 1% milk. It is stocked next to the cream in the cooler at supermarkets. If you can’t find any, you can substitute 1% milk mixed with 1 teaspoon lemon juice and left to stand for about 5 minutes before using.
Variation: Boost the vegetable content by adding diced steamed carrots, sliced leeks or frozen peas (no need to thaw) with the corn in step 2.
Per serving: 492 calories, 13 g fat (5.5 g saturated), 19.5 g protein, 71 g carbohydrate, 5 g fibre