Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Mexican Creamed Corn 4.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 29, 2020 Print Share Share Tweet Pin Email Servings: 4 Yield: 4 Serves 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. Ingredients 2 tablespoons extra-virgin olive oil 1 jalapeno, finely chopped 1 shallot, finely chopped 4 ears corn, kernels and pulp scraped ½ cup low-fat plain yogurt Coarse salt and freshly ground pepper 3 tablespoons crumbled feta 2 tablespoons chopped fresh cilantro Directions 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. Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro. Johnny Miller Print