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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    « kale chips ... with a garlic, spiced yogurt dip | Main | beauty smoothie: blueberry banana »
    Friday
    Sep162011

    healthy spicy creamy corn with roasted poblanos

    This right here is corn's last hurrah. 

    It is the perfect grand finalé to corn season.  The perfect side dish for that in-between season when you begin to transition from tank tops and iced tea to cashmere and apple cider. When the 60 degree days start to pepper themselves in getting you excited for turning leaves and pumpkin picking.   

    But enough about the weather.  Let's talk creamed corn.  Or better, let's talk healthy creamed corn. I know that you're thinking to yourself: how can something that is creamed be healthy? And the answer is: magic.  Or greek yogurt.  But magic sounds cooler.  

    Greek yogurt is a little trick to get that same creamy consistency that you would get from using sour cream or cheese or something fatty and unhealthy, but instead you are using yogurt which is actually good for you.

    So now I know you're thinking: that is all good, but does it taste as good?  The answer is: ab-so-freakin-lutely.  I promise.  If you made this for your friends and didn't tell them it was "healthy" they'd never know the difference. They would just compliment you on how awesome it tasted.   

    healthy spicy creamy corn with roasted poblanos

    Prep Time / Cook Time
    15 minutes / 40 total (about 30 minutes to roast the poblanos and 10-15 minutes on the stove)

    Serves
    4 people

    Ingredients

    kernals from 4 ears of corn
    2 large poblano chiles, roasted, peeled, seeded and sliced into small strips
    1 small red onion, diced
    2 red bell peppers, diced
    1 jalapeño, diced 
    1/2 tablespoon of cayenne 
    1/2 teaspoon of spanish smoked paprika 
    olive oil
    salt and pepper
    3 scallions, thinly sliced
    1/2 cup greek yogurt (2%)
    1 lime, juiced

    Directions

    • Drizzle a good amount of olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with salt and pepper. Cook for a few minutes until the onion is translucent. 
    • Add the corn kernels, poblano strips, diced jalapeño, cayenne, smoked paprika and  and continue to cook, stirring occasionally, until the corn is tender, approximately 5-10 minutes.
    • Lower the heat and add the scallions and the greek yogurt allowing it to melt through. Add the lime juice and adjust the seasoning to taste.

    Enjoy. 

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