Lighter Skillet Mexican Street Corn

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 189 Calories

Ingredients

• salt and ground black pepper to taste
• 1 teaspoon chili powder
• 1 tablespoon chopped fresh cilantro
• ¼ teaspoon ground cumin
• 1 lime, halved
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons plain fat-free Greek yogurt
• 2 ears fresh corn, husked and silks removed
• ¼ cup crumbled cotija cheese, divided

Recipe Instructions

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.