CORN****Chili-Lime Mexican Corn

By Unblond1

20/06/15 - This was very good, however, I added half a jalapeno cut into rings with the seeds to the corn while it was cooking, which rendered it inedible for Dan due to the heat. Stick with the finely minced seeded jalapeno and careful with the chili powder as well.

Ingredients

• 1 1/2 cups frozen or canned corn, well drained
• 1/2 tablespoon extra-virgin olive oil
• 2 tablespoons mayonnaise
• 2 tablespoons greek yogurt
• 1/4 - 1/2 teaspoon chipotle chili powder
• 1/2 - 1 jalapeno, seeded and minced
• 1 lime (zest and juice)
• 1 teaspoon fresh oregano, finely chopped, Optional or 1/2 teaspoon dried Epazote
• 1/3 cup (30 grams) Cotija or light feta cheese
• fresh cilantro to garnish, Optional
• kosher salt and freshly ground black pepper

Details

Servings 3

Preparation

Step 1

Place a medium sauté pan over medium heat. Once hot, add the olive oil and corn kernels, and season with salt and pepper. Cook for 10 - 12 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and set aside.

In a bowl, add the mayonnaise, yogurt, chili powder, jalapeno, zest and juice of a lime, oregano and a pinch of salt. Stir to combine, taste and adjust seasoning. Add the sauteed corn and the Cotija cheese to the chili-lime mixture and stir to combine. (I added the sauce mixture to the pan with the corn, which made it a bit gummy. Follow this instruction and see if that's better) Garnish corn with a light sprinkle of chili powder and serve hot, warm or at room temperature.

Nutrition Facts
3 Servings

Calories 130.4
Total Fat 6.9 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.5 g
Cholesterol 8.2 mg
Sodium 191.4 mg
Potassium 185.6 mg
Total Carbohydrate 15.6 g
Dietary Fiber 1.7 g
Sugars 3.0 g
Protein 4.7 g