Spicy Creamed Corn - cooking recipe

Ingredients

2 garlic cloves, chopped
1 tablespoon extra virgin olive oil
2 tablespoons lowfat margarine
1 large yellow onion
2 jalapeno peppers
1 small red bell pepper
2 (10 ounce) boxes frozen corn kernels
1 1/2 cups chicken stock, Reduced Sodium
1/2 cup skim milk
1/2 tablespoon cornstarch
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Preparation

Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.