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Mexican Creamed Corn

Mexican Creamed Corn

Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess.

Whole Living, September 2011 http://www.marthastewart.com/144898/mexican-creamed-corn
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  • Yield Serves 4

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 jalapeno, finely chopped
    • 1 shallot, finely chopped
    • 4 ears corn, kernels and pulp scraped
    • 1/2 cup low-fat plain yogurt
    • Coarse salt and freshly ground pepper
    • 3 tablespoons crumbled feta
    • 2 tablespoons chopped fresh cilantro

Directions

  1. In a medium saucepan, heat oil over medium and cook jalapeno and shallot, stirring, until softened, 2 to 3 minutes. Add corn kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7 minutes.
  2. Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.

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