Creamy Corn Raita

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Creamy Corn Raita

 

 

Ingredients

 

2 cups fresh or frozen whole kernel corn cooked,

drained, and cooled

1/2 cup low-fat or nonfat plain yogurt

2 tablespoons dairy sour cream

1/4 teaspoon salt

1-1/2 teaspoons cooking oil

1/4 teaspoon cumin seed

1/4 teaspoon mustard seed

1 fresh serrano chili pepper, seeded and finely

chopped*

Leaf lettuce (optional)

Chopped red or green sweet pepper (optional)

 

Directions:

 

1. In a medium bowl combine cooled corn, yogurt, sour

cream, and salt. In a small saucepan combine oil,

cumin seed, mustard seed, and chili pepper. Place over

low heat and cook about 5 minutes or just until

mustard seeds begin to " dance. " (Do not overheat or

seeds will pop out of the pan.)

2. Stir mustard seed mixture into the corn mixture.

Serve immediately or cover and chill up to 4 hours.

Serve on lettuce leaves. Sprinkle with chopped red or

green pepper, if desired. Makes 4 side-dish servings.

*Note: Because chili peppers contain volatile oils

that can burn skin and eyes, avoid direct contact with

the peppers as much as possible. Wear plastic or

rubber gloves. If your bare hands touch the chili

peppers, wash your hands and nails well with soap and

water.

 

Nutritional facts per serving

 

calories: 134 , total fat: 5g , saturated fat: 2g ,

cholesterol: 5mg , sodium: 171mg , carbohydrate: 22g ,

fiber: 3g , protein: 4g , vitamin A: 4% , vitamin C:

17% , calcium: 5% , iron: 4%

 

 

 

 

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