No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Mexican Creamed Corn

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.

  • Servings: 4
  • Yield: Serves 4
Mexican Creamed Corn

Photography: Johnny Miller

Source: Whole Living, September 2011


  • 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.

Reviews (0)

Related Topics