Easy Skillet Mexican Street Corn Recipe

Name: Easy Skillet Mexican Street Corn Recipe
Total time: 20 mins
Ingredients: 2 ears fresh corn, husked and silks removed; 2 tablespoons extra-virgin olive oil; 1 teaspoon chili powder; 0.25 teaspoon ground cumin; salt and ground black pepper to taste; 0.25 cup crumbled cotija cheese, divided; 2 tablespoons plain fat-free Greek yogurt; 1 lime, halved; 1 tablespoon chopped fresh cilantro

Craving Mexican street corn but can't fire up the grill? This skillet version is the answer! Made lighter with smart ingredient swaps, this recipe is quick, easy, and perfect for last-minute cravings.

Total time20 mins
Prep time10 mins
Cook time10 mins
Yield3 servings, 3

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Servings

Ingredients

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

Instructions

Use a sharp knife to cut the corn kernels off the cob.
Heat oil in a skillet over medium-high heat. Add the corn kernels, chili powder, cumin, salt, and pepper. Stir in 3 tablespoons of cotija cheese and yogurt. Mix everything well. Squeeze the juice from half of the lime over the mixture. Continue stirring until the corn kernels are cooked through, about 8 minutes.
Cut the remaining half of the lime into wedges. Serve the skillet corn topped with the remaining 1 tablespoon of cotija cheese, fresh cilantro, and lime wedges.

Nutrition

Calories: 189 kcal
Fat Content: 13 g
Fiber Content: 3 g
Sugar Content: 3 g
Sodium Content: 198 mg
Protein Content: 5 g
Cholesterol Content: 12 mg
Carbohydrate Content: 15 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g