Skillet Mexican Street Corn
Corn roasted in a skillet, tossed in a creamy, spicy lime sauce, and topped with goat cheese and onions. This Skillet Mexican Street Corn is the best way ever to eat corn.
Servings: 4 servings
- 1 tablespoon unsalted butter
- 14 ounce bag frozen corn thawed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons plain Greek yogurt
- juice of 1/2 lime
- zest of 1/2 lime
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 cup cilantro chopped and gently packed
- 1/4 cup green onions chopped
- 1/4 cup goat cheese Cotija cheese and feta cheese also work well
Melt butter in a large skillet over medium-high heat. Add corn. Let cook for 5 minutes, then stir a few times and let cook an additional 5 minutes, or until corn begins to brown.
Remove from heat. Stir in salt and pepper.
In a small bowl, stir together Greek yogurt, lime juice, lime zest, chili powder, and garlic powder. Once well combined, stir together with corn.
Stir in cilantro and green onions. Save a few teaspoons of each for sprinkling on top.
Sprinkle goat cheese and reserved cilantro and green onions over top of corn. Serve warm.
Calories: 169kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 360mg | Potassium: 329mg | Fiber: 3g | Vitamin A: 515IU | Vitamin C: 8.6mg | Calcium: 37mg | Iron: 1.1mg