Lighter Skillet Mexican Street 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
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Instructions
- 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.
Source
Original recipe: View Original