Lighter Skillet Mexican Street Corn

Name: Lighter Skillet Mexican Street Corn
Total time: 20
Yield: 3
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

Recipe by Buckwheat Queen from allrecipes.com

Dinner,Side Dish 20 Mins.

Ingredients

3 servings

•

2 ears fresh corn, husked and silks removed
•

2 tablespoons extra-virgin olive oil
•

1 teaspoon chili powder
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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

Instructions

Run a knife down the ears of corn to remove the kernels.
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.
Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.