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- Preparing Time: 25 minutes
- Total Time: -
- Served Person: 4
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 cup plain greek yogurt
- 2 teaspoons chile powder
- 2 limes, juiced
- 1/4 cup crumbled cotija cheese
- 3 tablespoons chopped cilantro, or to taste
- 5 (11 ounce) cans mexican-style corn, drained
- 1 jalapeno pepper, chopped
- Carbohydrate 72.1
- Cholesterol 34
- Fat 12.7
- Protein 12.9
- Sodium 2577
- Calories 431 calories;
Mix yogurt, lime juice, and cilantro together in a bowl and set aside. Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese. Transfer to a slow cooker to keep warm.
