MEXICAN CREAMED CORN

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Mexican Creamed Corn image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Serves 4

Number Of Ingredients 8

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

Steps:

  • 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.
  • Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.

Nutrition Facts : Calories 184 g, Cholesterol 8 g, Fat 10 g, Fiber 3 g, Protein 6 g, Sodium 174 g

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