1/2 small onion, finely diced
1/2 small red bell pepper, finely diced
1 Tbsp. olive oil
1-1/2 cups frozen corn
1 Tbsp. white flour
1/2 cup oat or unsweetened soy milk
1/4 cup grated cheese or substitute
Heat a small, fairly deep skillet. Add oil, onion and peppers and cook over medium heat until vegetables are soft. Add 1 tsp. water and the corn and cook, covered, 2 minutes or until corn is thawed. Remove cover and let cook until water is evaporated. Sprinkle flour over vegetables and cook, stirring, for 1 minute. Add milk and stir well. Let cook until slightly thickened, 2-3 minutes. Stir in cheese, add salt and pepper to taste, and serve at once.
Using non-dairy “milk” rather than cream lowers the fat & cholesterol in this take on a traditional side dish.
Because you have a really interesting side dish, almost any plain protein would be good with this meal – ready to eat baked tofu, broiled fish, or a quick pork tenderloin. (See 'Sautéed Pork Tenderloin' recipe)