Yield: 4 Servings

10-Minute Mexican Street Corn off the Cob

Transform canned corn into a creamy, flavorful, and lower calorie side dish in minutes.

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients

  • 15 oz can Whole Kernel Corn, drained
  • 1/2 Tbsp (8g) Olive Oil
  • 1/4 C (56g) Fat Free Greek Yogurt
  • 1 Tbsp (15g) Light Mayo (optional)
  • 1/2 Tbsp Chopped Cilantro
  • 1/2 Tbsp Chili Powder
  • 1/4 tsp Kosher Salt
  • Juice from 1/2 a Lime
  • 1/4 C (28g) Cotija Cheese or Queso Fresco (optional)

Instructions

  1. Drain the can of corn. Optional: Empty the corn onto a paper towel and pat dry. Less moisture = faster charring on the corn.
  2. Heat a large skillet with the olive oil over medium-high heat. Once the oil is hot, add the drained corn and sauté for 6-8 minutes, stirring occasionally until the corn is slightly charred.
  3. While the corn cooks, mix the remaining ingredients (except the Cotija cheese) in a large bowl.
  4. Add the charred corn to the yogurt mixture and stir well. Add the Cotija cheese at the end, if desired. Serve warm and enjoy!

Notes

Each 1/3 cup serving of corn has 2 WW SmartPoints (blue plan).

Nutrition Information:

Yield:

4 Servings

Serving Size:

1/3 C (75g)
Amount Per Serving: Calories: 105Total Fat: 5gCarbohydrates: 10gProtein: 5g

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