Mexican Creamed Corn

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.