Recipe from Martha Stewart
Serves 4
Husband-Tested in Alice’s Kitchen
Make this
bright salad when the corn is at its sweetest.
This recipe can be doubled. It
makes a great side dish for any main dish.
Pictured is the Mexican Creamed
Corn Salad served along side a Slow Cooker Vegetarian Lentil Sloppy Joe dolloped over a toasted whole wheat
bread slice and topped topped with a creamy slaw. With a piece of fresh fruit (like this
Clementine orange) it was a terrific meatless lunch good enough for company.
2 Tablespoons extra-virgin olive oil
1 jalapeño, finely chopped
1 shallot, finely chopped
4 ears corn, kernels and pulp scraped
½ cup
low-fat plain yogurt
Kosher
salt and freshly ground pepper
3
Tablespoons crumbled feta or queso fresco (goat cheese or blue cheese would
make fine substitutes)
2
Tablespoons chopped fresh cilantro
In a medium saucepan, heat oil over medium and cook
jalapeño and shallot, stirring, until softened, 2 to 3 minutes. Add corn
kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7
minutes.
Remove from heat, stir in yogurt, and season with salt and pepper. Top
with feta or queso fresco and cilantro.
