2 (10 oz.) pkgs. frozen whole kernel corn
1/4 c. light cream
1 1/2 tsp. sugar
1/2 tsp. salt
1 1/2 tsp. cornstarch
2 tbsp. light cream

In a 2 quart saucepan, cook corn according to package directions. Drain. Add the 1/4 cup cream, sugar and salt. Bring just to boiling.

Meanwhile, combine the cornstarch and the 2 tablespoons cream. Stir into the corn mixture. Cook and stir until thickened and bubbly. Cook 2 minutes more. Makes about 6 servings.