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Mexican Creamed Corn

Mexican Creamed Corn

Are you looking for an easy side dish with fabulous flavor? You’ll find it here, a recipe adapted from Martha Stewart Living’s Meatless cookbook. To cut the extra fat and calories, the recipe calls for non-fat yogurt instead of the traditional mayonnaise typically used in this dish. You’ll find it does not cut the flavor...YUMMY!

Mexican Creamed Corn (serves 4) Adapted from Martha Stewart Living’s 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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