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
- 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.
Make My Shopping List
- 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
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