Ingredients
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
Preparation
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.
