Mexican Creamed Corn

1394/6/14 - 06:08
Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess.
  ·                                 2 tablespoons extra-virgin olive oil
·                                 1 jalapeno, finely chopped
·                                 1 shallot, finely chopped
·                                 4 ears corn, kernels and pulp scraped
·                                 1/2 cup low-fat plain yogurt
·                                 Coarse salt and freshly ground pepper
·                                 3 tablespoons crumbled feta
·                                 2 tablespoons chopped fresh cilantro
  1.  In a medium saucepan, heat oil over medium and cook jalapeno 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.
2.  Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.