Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: husk and de-silk corn. using an anglefood cake pan set corn on end and cut away kernels getting as much as you can. (the cake pan keeps your corn contained) when done place 3/4 of the corn in a blender or food processor and whirl to a"chunky smooth". pour into pan and add remaining corn. add some salt-not much-and sugar, again not much. add a small amount of water. bring to a boil, reduce heat and simmer for about 20 minutes, stirring often. taste and add salt, sugar or water if too thick.

Target recipe: lightly coat a 2-quart casserole with cooking spray; set aside. place corn in a colander and thaw by running under cool water; drain. set aside. in a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. stir in corn and black pepper. in a medium bowl whisk together soup, cream cheese spread, and milk. stir soup mixture into corn mixture. transfer to prepared casserole. bake, covered, in a 375 degree f oven for 50 to 55 minutes or until heated through, stirring once.