Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Mexican Creamed Corn 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It 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 Rate it Print