Tuesday, June 19, 2018

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

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