Lighter Skillet Mexican Street Corn
Description
This lighter take on Mexican street corn is cooked in a skillet for those times when grilling is not an option.
Ingredients
•
2 ears fresh corn, husked and silks removed
•
2 tablespoons extra-virgin olive oil
•
1 teaspoon chili powder
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1/4 teaspoon ground cumin
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salt and ground black pepper to taste
•
1/4 cup crumbled cotija cheese, divided
•
2 tablespoons plain fat-free Greek yogurt
•
1 lime, halved
•
1 tablespoon chopped fresh cilantro
Directions
1
Run a knife down the ears of corn to remove the kernels.
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.
3
Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.