Lighter Skillet Mexican Street Corn

Directions

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

Methods :

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.