Mexican-Style Street Corn

Servings: 6

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
  1. In medium skillet over medium heat, sauté the corn with olive oil until slightly browned. Cool completely.
  2. In a large mixing bowl, combine the corn, jalapeño peppers, mayonnaise, lime juice, chili powder, and cilantro. Season with salt and pepper.
  3. Place in individual serving bowls and top with the grated Parmesan cheese.
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