Lighter Skillet Mexican Street Corn recipe
All Recipes Side Dish Vegetables Corn
Ingredients
- 2 ears fresh corn, husked and silks removed 2 tablespoons extra-virgin olive oil 1 teaspoon chili powder ¼ teaspoon ground cumin salt and ground black pepper to taste ¼ cup crumbled cotija cheese, divided 2 tablespoons plain fat-free Greek yogurt 1 lime, halved 1 tablespoon chopped fresh cilantro
Nutrition Info
- 188.9 caloriescarbohydrate: 15.2 gcholesterol: 11.6 mgfat: 13.2 gfiber: 2.6 gprotein: 5.4 gsaturatedFat: 3.5 gservingSize: -sodium: 198.4 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Lighter Skillet Mexican Street Corn
Directions
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Run a knife down the ears of corn to remove the kernels.
Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.
Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.