All the flavor of street corn, none of the mess of eating it off a cob. Corn gets a quick char in a pan, then gets tossed with a creamy, garlicky, spicy mix and scooped up with chips. That’s the whole move.
It comes together fast: brown the corn in a hot skillet, add to everything else, mix, done. We used low-fat feta cheese, jalapeño, garlic, cilantro, white onion, and a good hit of hot sauce for the kick. Greek yogurt ties it all together.
Recipe type: Appetizer
Prep time: 10 mins
Cook time: 8 mins
Total time: about 20 mins
Serves: 6
Ingredients
- 2 cans (15 oz each) corn, drained
- 1 tbsp olive oil
- 1/2 cup plain non-fat plain Greek yogurt
- 3.5 oz low-fat feta cheese, crumbled
- 2 tablespoons white onion, diced
- 1 jalapeno, diced
- 2 cloves garlic, minced
- 1/3 cup chopped cilantro
- 2 tbsp hot sauce
- Juice of 1 lime
- Tortilla chips, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook for 7-8 minutes, until it picks up a little color.
- Take the corn off the heat and let it cool for a couple minutes.
- Add the Greek yogurt, feta, onion, jalapeno, garlic, cilantro, hot sauce, and lime juice to a bowl
- Add corn to the bowl
- Mix until everything’s coated evenly.
- Serve with tortilla chips, or spoon it over tacos, chicken, whatever needs a flavor boost.
- Refrigerate leftovers, good for 3-5 days.
Note: this one’s got some heat. 2 tablespoons of hot sauce might be a lot for some people, so start with less and add more to taste if you’re not sure.
Thanks for stopping by! If you make these – tag us. We’d love to see them.
– Noah & Oliver
