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Lighter Skillet Mexican Street Corn
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Skillet-cooked Mexican street corn for a delicious and convenient twist on a classic favorite.
Ingredients:
  • 2 ears fresh corn, husked and silks removed
  • 2 tablespoons extra-virgin olive oil
  • 0.25 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 0.25 cup crumbled cotija cheese, divided
  • 2 tablespoons plain fat-free Greek yogurt
  • 1 lime, halved
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • Cut the kernels off the corn cob using a knife.
  • In a nonstick skillet over medium-high heat, warm the oil. Add corn kernels and season with chili powder, cumin, salt, and pepper. Mix in 3 tablespoons of cotija cheese and yogurt, then stir well. Squeeze lime juice from 1/2 of the lime on top and continue stirring until kernels are cooked through, about 8 minutes.
  • Cut the remaining 1/2 lime into wedges. Serve the corn topped with the rest of the 1 tablespoon of cheese, chopped cilantro, and lime wedges.

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