Lighter Skillet Mexican Street Corn

Ingredients

• 2 ears fresh corn, husked and silks removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chili powder
• 0.25 teaspoon ground cumin
• salt and ground black pepper to taste
• 0.25 cup crumbled cotija cheese, divided
• 2 tablespoons plain fat-free Greek yogurt
• 1 lime, halved
• 1 tablespoon chopped fresh cilantro

Steps

1. Run a knife down the ears of corn to remove the kernels.
2. 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.
3. Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.