Skillet Mexican Street Corn
Serves 8, 1/2 cup each

Ingredients:

• 1 tablespoon vegetable oil
• 4 cups frozen corn
• ¼ cup mayonnaise
• ¼ cup low-fat sour cream or plain yogurt
• Juice of one lime
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ cup queso fresco or cotija cheese, crumbled
• ¼ cup cilantro or green onions

Directions:

• Wash hands with warm soapy water and dry well.
• Melt butter in a skillet over medium-high heat. Stir in frozen corn.  Cook just until corn is heated through, stirring often.
• Stir in mayonnaise, sour cream, lime juice, cumin and chili powder
• Add half queso fresco cheese, stirring until melted.
• Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions

Options:

• Try fresh corn cut off the cob
• Use plain yogurt in place of sour cream
• Cotija, feta or parmesan can be substituted for queso fresco
• Add a jalapeno or chili pepper for extra heat

Nutrition Facts:
Calories-206, Fat-12gm, Cholesterol-12mg, Sodium-174mg, Carbohydrates-19gm, Fiber-1gm, Protein-7gm

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