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Corn, creamed Mexican style
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 2 tbsp | evoo |
| 1 | jalapeño minced |
| 1 | shallot minced |
| 4 ears | corn kernels and pulp scraped |
| 1/2 c | plain lowfat yogurt |
| S&p | |
| 3 tbsp | cumbered feta |
| 2 tbsp | chopped cilantro |
1) in medium saucepan, heat oil over medium and cook jalapeño and shallot, stirring, until softened, 2-3m. Add corn and 1c water. Cook, stirring, until corn is tender, 5-7m.
2) remove from heat. Stir in yogurt. Season with s&p. Top with feta and cilantro
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