Mexican Creamed Corn

Mexican Creamed Corn

Meatless is the name of a newer cookbook from the Kitchens of Martha Stewart Living.  I recently enjoyed opening this book for the fist time and flagged several recipes to try.  This is the first one and it was fabulous!  I love that it uses non-fat yogurt instead of the mayonnaise that is typically used in this dish.  YUMMY!  Sweet corn is abundant this time of year and this is a terrific way to enjoy that sweetness!

Mexican Creamed Corn (serves 4) Adapted from Meatless

2 tablespoons olive oil

1 jalapeño, finely chopped (seeds and ribs removed)

1/2 sweet onion, finely chopped

4 ears corn, kernels and pulp scraped

1 cup water

1/2 cup non-fat Greek yogurt, plain

Coarse salt and freshly ground pepper

3 tablespoons crumbled feta or queso fresco

2 tablespoons fresh cilantro, chopped

In a medium saucepan, heat olive oil over medium.  Cook jalapeño and onion, stirring until softened, 2 to 3 minutes.  Add corn and pulp and water.  Cook, stirring until corn is tender and most of the water evaporates, 5-7 minutes.

Remove from heat, stir in yogurt and season with salt and pepper.  If more heat desired, sprinkle with ground cayenne pepper.  Serve immediately, top with feta and cilantro.  Enjoy!!

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