EVERYDAY: "SKINNY" MEXICAN STREET CORN

Cinco de Mayo has come and gone but SUMMER IS COMING and the season's favorite vegetable is ready for some lovin'. I decided I wanted to add a little oomph to our grilled corn on the cobb the other night and being that it was Cinco de Mayo, Mexican street corn just felt right. Typically Mexican street corn calls for mayo, sour cream and cheese. To lighten things up, I swapped out regular mayo for Chosen Foods avocado oil mayo and replaced the sour cream with Siggi's non fat plain yogurt (you could use greek yogurt if that's what you normally have on hand). I also used part skim queso fresco which is just slightly lighter than traditional cotija cheese and gives you a similar flavor profile.

Here's what you need:

1/2 c. Chosen Foods Avocado Oil Mayo (or any avocado oil mayo)

1/2 c. Siggis Non Fat Plain Yogurt (could also sub plain greek yogurt)

1 c. queso fresco, crumbled

1 tsp. Trader Joes chili lime seasoning

6-8 ears of corn

Cilantro for garnish

Limes for garnish

What to do:

Mix mayo, yogurt, chili lime seasoning and 2/3 of the cheese together in a bowl. Brush corn with olive oil and season with salt & pepper. Place on hottest part of grill for about 10 mins.

As soon as the corn comes off the grill brush the mixture all over the corn. Sprinkle the remainder of the cheese over top and add a sprinkle of chili lime & cilantro for color & garnish. Squeeze of lime to taste (totally optional but I like the acid to cut through the creamy mixture).

Serve and enjoy!

Talk soon,

Casey

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