Corn In Creamy Dill Sauce - cooking recipe

Ingredients

1/2 cup plain nonfat yogurt
1 1/2 teaspoons cornstarch
1 teaspoon dill weed
1/8 teaspoon salt
pepper
1 (12 ounce) can corn (or one 10 ounce package frozen corn thawed and drained well)
1/2 cup shredded reduced-fat cheddar cheese

Preparation

Spread the corn on a towel to drain.
Preheat oven to 375 degrees.
Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
In a small bowl, combine yogurt, cornstarch, dill weed, salt and pepper. Mix well. Stir in corn. Place mixture in prepared pan.
Bake uncovered, 20 minutes or until hot and bubbly. Remove from oven and mix well, stirring until yogurt is smooth. Spread cheede evenly over corn.
Return to oven and bake 5 minutes more or until cheese is melted.