This popular Mexican street food has been lightened up and converted to a nutritious, easy, and delicious salad or side dish.
Ingredients
2tablespoonsvegetable oil
4earsfresh corn kernels- about 3 cups fresh corn kernels
Salt to taste
2tablespoonsGreek yogurt
2ouncesCotija cheese- crumbled
¼cupred onion- diced (optional)
½cupfresh cilantro leaves- finely chopped
½wholelime- juiced
Chili powder to taste
Instructions
If using a whole ear of corn, you can start by roasting it or grilling it until the kernels are charred, and scrape off corn kernels. Or, just scrape off the kernels of a fresh ear of corn, or, slightly defrost frozen corn kernels if using, and proceed as follows.
Heat oil in a large non-stick skillet over medium-high heat.
Add corn kernels and season to taste with salt. Allow corn to char slightly on one side, about two minutes. Then toss and repeat until corn is slightly charred all over, about 10 minutes.
Transfer to a large bowl. Add Greek yogurt, cheese, red onion, cilantro, lime juice and chili powder.
Toss to combine. Taste and adjust seasoning as needed. Serve immediately.
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