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lighter skillet mexican street corn


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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3


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Step 1

Run a knife down the ears of corn to remove the kernels.

Step 2

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.

Step 3

Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.