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!!