Ingredients:

2 ears corn, husks and silks removed; or 2 cups frozen corn thawed 
2 cups 1-percent milk 
2 tablespoons low-fat sour cream 
2 eggs 
2 tablespoons flour 
1 tablespoon sugar 
2 tablespoons minced chives 
1/2 cup low-fat cheddar cheese 

Instructions:

Preheat the oven to 350 degrees F. If using fresh corn, use a sharp knife to scrape the corn from the cob. 
  
Combine the corn with the remaining ingredients in a food processor or blender. 
    
Spray a casserole dish with nonstick spray. Pour the corn pudding into the casserole dish. 

Bake uncovered for 35-40 minutes until pudding is set and tester put in the center comes out clean. 

Servings: 4

Nutrition Facts:
Amount Per  Serving: Calories 215
Fat 6 g, Cholesterol 115 mg, 
Sodium 196 mg