Name: Lighter Skillet Mexican Street Corn
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: Fresh corn, husked and silks removed - 2 ears; Extra-virgin olive oil - 2 tablespoons; Chili powder - 1 teaspoon; Ground cumin - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Crumbled cotija cheese, divided - ¼ cup; Plain fat-free Greek yogurt - 2 tablespoons; Lime, halved - 1; Chopped fresh cilantro - 1 tablespoon

Ingredients for - Lighter Skillet Mexican Street Corn

1. Fresh corn, husked and silks removed 2 ears

2. Extra-virgin olive oil 2 tablespoons

3. Chili powder 1 teaspoon

4. Ground cumin ¼ teaspoon

5. Salt and ground black pepper to taste ¼ teaspoon

6. Crumbled cotija cheese, divided ¼ cup

7. Plain fat-free Greek yogurt 2 tablespoons

8. Lime, halved 1

9. Chopped fresh cilantro 1 tablespoon

How to cook deliciously - Lighter Skillet Mexican Street Corn

1 . Stage

Run a knife down the ears of corn to remove the kernels.

2 . Stage

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 . Stage

Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.