butter-flavored refrigerated cooking spray

4	scallions, white parts only, minced

1	clove garlic, minced

1 1/2

teaspoons (7.5 ml) good quality curry powder

1 1/2

cups (225 g) fresh or frozen corn

3/4	cup (180 g) evaporated skim milk

2 1/2

tablespoons (37.5 g) cilantro, chopped

2	teaspoons (10 ml) cornstarch

juice of 1/2 lime

hot sauce, to taste

1. Preheat oven to 350° F. (180° C. gas mark 4).
2. In a small non-stick skillet, coated with cooking spray, sauté the scallion and garlic for 4 minutes until wilted. Add the curry powder and sauté until fragrant. Remove from heat.
3. In a bowl, combine the corn, milk, cilantro, cornstarch and lime juice. Stir in the vegetables. Pour into a oven proof dish that you have coated with cooking spray. Bake until puffed and tests done, about 30 minutes. To serve, spoon onto plates. Pass the hot sauce.