Hi Donna, I think I'm going to try working more Corn into my diet from now on. The only concern I've ever had was the amount of natural sugar in Sweet Corn. However, if I start out with fresh corn instead of can, it shouldn't be to much of a problem. Fresh corn on the cob is wonderful, but fresh corn off the cob is a real treat too, and with this recipe, the reward for spending a few pleasant minutes cutting kernels off the cob is a sweet and flavorful corn sauté brightened with diced red peppers, thyme and a lift of lemon. This is a subtle, delicious vegetable side dish that goes splendidly with crab cakes, or any fish or poultry for that matter. Lemon Thyme-Tinged Corn Sauté 
Ingredients 5-7 ears fresh corn, husked 1 tablespoon extra-virgin olive oil 2 scallions, thinly sliced 1 small red bell pepper, seeded and diced 1 small stal celery, finely chopped 2 tablespoon water 1 tablespoon butter 1 teaspoon fresh lemon thyme, or thyme leaves 1/2 teaspoon freshly grated lemon zest 1/4 teaspoon salt Directions Remove as much silk as possible from the corn and then, using a sharp chef's knife, cut the kernels off the cob. You want to end up with 3 to 3 1/2 cups corn. You may not need all the corn if the ears are large. Set aside. .Heat oil in a large nonstick skillet or sauté pan over medium-low heat. Stir in scallions, bell pepper and celery. Cover and cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes. Add the reserved corn and water to the pan. Cover and cook, stirring often, until the corn is tender, 4 to 5 minutes. Add butter and stir until it has melted. Stir in the thyme, lemon zest and salt. Remove the pan from the heat, cover and let sit for several minutes before serving 
Have A Wonderful Evening My Friend, Phil
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