Lighter Skillet Mexican Street Corn

Name: Lighter Skillet Mexican Street Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3

Author : Buckwheat Queen

Ingredients

Remove All · Remove Spices · Remove Staples

2 ears fresh corn, husked and silks removed2 tablespoons extra-virgin olive oil1 teaspoon chili powder¼ teaspoon ground cuminsalt and ground black pepper to taste¼ cup crumbled cotija cheese, divided2 tablespoons plain fat-free Greek yogurt1 lime, halved1 tablespoon chopped fresh cilantro

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Instructions

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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.