Lighter Skillet Mexican Street Corn recipe

All Recipes Best Recipe 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 calories
carbohydrate: 15.2 g
cholesterol: 11.6 mg
fat: 13.2 g
fiber: 2.6 g
protein: 5.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 198.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 servings

Recipe Note

Mexican street corn in a skillet version for those times when grilling is not an option. I made this version lighter by using lower fat and calorie ingredients. This recipe is super fast, so it can be whipped up at the last minute if necessary.

Do you like the recipe? Share this tasty recipe!