This Light Mexican Street Corn is light on calories but big on flavor. It's creamy, sweet, spicy, bright, and fresh. It's great to make ahead and perfect for a crowd, and you're sure to be the hit of your summer BBQ when you show up with this in tow.
4ears corncooked and cut off the cob, 4 cups total
40spraysbutter sprayor 1 tbsp melted butter
1/4cupfresh cilantrochopped
1/2cupred oniondiced
2tbsppickled jalapeñodiced
1/4cupcotija cheesecrumbled
Dressing
1/3cupnonfat Greek yogurt
1/2tspchipotle chili pepper powder
1/2tspsmoked paprika
1tspagave nectaror can use honey
1/4tspcumin
Juice and zest of 1/2 lime
Instructions
Preheat oven to 400F. Put corn (in husks) onto a baking sheet and bake for 20 minutes. If using corn that's already husked, reduce time to 15 minutes. Let cool slightly, then cut corn off of the cob and put into a large mixing bowl. Spray corn with butter spray or add melted butter and toss to coat.
Dice onion, jalapenos, and cilantro and add to corn. Toss and set aside.
Combine dressing ingredients and mix until smooth. Pour over corn mixture and toss to combine. Add cotija cheese and mix in thoroughly. Garnish with additional Cotija, cilantro, and a lime wedge.
Store in an airtight container in the fridge for up to 5 days. Serve chilled or at room temperature. Enjoy!