MEXICAN CREAM CORN RECIPES

Name: Mexican-Style Creamed Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (10 ounce) package frozen whole kernel corn; 1/4 cup sweet red pepper, chopped; 1/4 cup reduced-fat cream cheese; 1 tablespoon skim milk; 1/4 cup green pepper, chopped; 1/4 cup celery, chopped; 1/4 cup green chili pepper, diced

MEXICAN-STYLE CREAMED CORN RECIPE - FOOD.COM

Mexican-Style Creamed Corn Recipe - Food.com image

A simple, tasty side dish for any Mexican entree. We like things a little spicier, so sometimes I add some salsa or minced jalapenos. ZWT Mid-West region (corn).

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen whole kernel corn
1/4 cup sweet red pepper, chopped
1/4 cup reduced-fat cream cheese
1 tablespoon skim milk
1/4 cup green pepper, chopped
1/4 cup celery, chopped
1/4 cup green chili pepper, diced

Steps:

In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water.
Cook about 5 minutes or until corn is tender. Drain.
Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper.
Heat through.

Nutrition Facts : Calories 113.8, FatContent 3.3, SaturatedFatContent 1.8, CholesterolContent 8.5, SodiumContent 55.1, CarbohydrateContent 19.6, FiberContent 2.5, SugarContent 1.2, ProteinContent 4.5

MEXICAN CREAMED CORN RECIPE | MARTHA STEWART

Mexican Creamed Corn Recipe | Martha Stewart image

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.

Provided by Martha Stewart

Categories Mexican Recipes

Yield Serves 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 184 g, CholesterolContent 8 g, FatContent 10 g, FiberContent 3 g, ProteinContent 6 g, SodiumContent 174 g

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