Wednesday, September 14, 2011

Mexican Creamed Corn

I've been stupid busy these days...
I'm not kidding. I'm in my third week of training for my new job and the last thing I want to do when I get home is cook!
So, Lucky for me, I discovered this totally quick and easy recipe in this month's "Whole Living" magazine!
FYI-Don't worry if you don't have fresh corn on hand ( like me ) because the canned stuff works just fine.
Check this out!

Mexican Creamed Corn
serves 4
 from "Whole Living"
2 Tbs extra-virgin olive oil
1 jalapeno, finely chopped
1 shallot, finely chopped
4 ears of fresh corn and pulp scraped ( or 2, 15 oz cans of corn, drained ) 
1 cup water
1/2 cup low-fat plain yogurt
3 Tbs feta
2 Tbs chopped cilantro
salt and pepper to taste
In a medium sauce pan, heat oil. Then, add shallot and jalapeno and saute for 2-3 minutes. Next, add corn and water and cook over medium heat for about 5-7 minutes. Remove from heat, add yogurt and stir until combined. Add salt and pepper to taste and serve with feta cheese and chopped cilantro. This is great with tortilla chips btw.....


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