Creamy Chili-Lime Corn
This recipe is inspired by Mexican Elote corn on the cob. Here it is made healthier using Greek yogurt instead of mayo. Using frozen corn means it can be enjoyed any time of the year!
Ingredients
- 1 bunch cilantro
- 1/3 cup low-fat Greek yogurt
- 1 lime
- 1 teaspoon water
- Salt to taste
- 1 pound frozen corn, thawed (about 3-1/2 cups)
- 1 teaspoon chili powder (plus more for garnish)
- 1 small clove garlic
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Wash cilantro. Reserve a few sprigs for garnish. Pat dry and chop. Peel and finely chop garlic.
- Zest lime and cut in half. Squeeze juice from half the lime and place in a bowl with zest. Add chopped cilantro, yogurt, 1 teaspoon water and dash of salt. Mix and set aside.
- Pat corn dry with paper towels and toss with the chili powder and garlic in a medium bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add corn mixture and cook without stirring until it starts to brown slightly in a few spots, about 5 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
- Remove skillet from heat and stir in the lime-yogurt mixture and Parmesan cheese. Transfer to a serving dish and garnish with a few dashes of chili powder and any remaining sprigs of cilantro.
Notes
Smart Shopping Tips
- Frozen vegetables are nutritionally the same as fresh. They are harvested at the peak of ripeness and frozen within a few hours.
- Frozen vegetables will lose quality after about 8 or 9 months, so it is best to date packages before storing.
- Canned corn can also be used. Drain and rinse to reduce sodium, or look for low-sodium varieties. Make sure to dry corn before cooking to promote browning.
- If you want to use fresh corn from the cob, you will get about 3/4 of a cup per ear, depending upon the size of the cob.
- You could add a pinch of cayenne pepper if you like more spice.
- For good browning, make sure vegetables are dry before adding to the hot pan. This tip also applies to chicken or meat.