Easy Mexican Creamed Corn

Dear Turkey,

Perfect for fresh corn

When it's not quite in season

To eat by itself

Easy Mexican Creamed Corn

(serves 3 as a side, adapted from Martha Stewart)

Ingredients:

- 1 T olive oil

- 1 shallot, chopped

- 1 jalepeno, chopped

- kernels and pulp from 4 ears of corn, or 4 c canned or frozen corn

- 1/2 c plain yogurt (I used whole-milk)

- salt and pepper

- 2 T fresh cilantro, chopped

- 3 T feta, or more yogurt, for topping

Instructions:

- Heat the oil, shallot, and jalepeno, and cook for 2-3 minutes, stirring. Add the corn and cook for 5-7 minutes, stirring occasionally, until corn is tender.

- Remove from heat and stir in yogurt. Season to taste with salt and pepper. 

- Top with cilantro and feta.

Enjoy,

Tofu