Lighter Skillet Mexican Street Corn
Grilled marinated chicken or steak, fresh corn, lettuce, and garlic lime sauce.
Recipe Summary Lighter Skillet Mexican Street Corn
Mexican street corn in a skillet version for those times when grilling is not an option. I made this version lighter by using lower fat and calorie ingredients. This recipe is super fast, so it can be whipped up at the last minute if necessary.
Ingredients | Street Corn Tacos Tijuana Flats2 ears fresh corn, husked and silks removed2 tablespoons extra-virgin olive oil1 teaspoon chili powder¼ teaspoon ground cuminsalt and ground black pepper to taste¼ cup crumbled cotija cheese, divided2 tablespoons plain fat-free Greek yogurt1 lime, halved1 tablespoon chopped fresh cilantroDirectionsRun a knife down the ears of corn to remove the kernels.Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.Info | Street Corn Tacos Tijuana Flatsprep: 10 mins cook: 10 mins total: 20 mins Servings: 3 Yield: 3 servings
TAG : Lighter Skillet Mexican Street CornSide Dish, Vegetables, Corn,
Images of Street Corn Tacos Tijuana Flats
Street Corn Tacos Tijuana Flats : Abwechslungsreiche rezepte aus aller welt.
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