Light Mexican Street Corn
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.
Equipment
- Oven
- Mixing Bowls
- Cutting Board
- Knife
Ingredients
- 4 ears corn cooked and cut off the cob, 4 cups total
- 40 sprays butter spray or 1 tbsp melted butter
- 1/4 cup fresh cilantro chopped
- 1/2 cup red onion diced
- 2 tbsp pickled jalapeño diced
- 1/4 cup cotija cheese crumbled
Dressing
- 1/3 cup nonfat Greek yogurt
- 1/2 tsp chipotle chili pepper powder
- 1/2 tsp smoked paprika
- 1 tsp agave nectar or can use honey
- 1/4 tsp cumin
- 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!
Nutrition
Calories: 108kcalCarbohydrates: 13gProtein: 3gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 110mgPotassium: 161mgFiber: 1gSugar: 5gVitamin A: 280IUVitamin C: 4mgCalcium: 29mgIron: 1mg
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