Mexican-Style Street Corn
You will need
Four 15-ounce cans of low-sodium corn
2 teaspoons olive oil
2 jalapeño peppers, diced
¼ cup low-fat mayonnaise
2 limes, juiced
1 teaspoon chili powder
3 tablespoons cilantro, chopped
Salt and pepper to taste
1 cup Parmesan cheese, grated
What to do
- In medium skillet over medium heat, sauté the corn with olive oil until slightly browned. Cool completely.
- In a large mixing bowl, combine the corn, jalapeño peppers, mayonnaise, lime juice, chili powder, and cilantro. Season with salt and pepper.
- Place in individual serving bowls and top with the grated Parmesan cheese.