Recipe Details
Ingredients
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¼cupplain Greek yogurt
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2limes, juiced
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3tablespoonschopped cilantro, or to taste
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3tablespoonsbutter
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5(11 ounce) cansMexican-style corn, drained
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1 jalapeño pepper, chopped
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2teaspoonschile powder
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½teaspoongarlic powder
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½teaspoonground cumin
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½teaspoonsalt
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¼cupcrumbled cotija cheese
Cooking Directions
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Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
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Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeño, 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.
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Transfer to a slow cooker to keep warm.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Calories425 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 8g |
39% |
| Cholesterol 34mg |
11% |
| Sodium 2577mg |
112% |
| Total Carbohydrate 71g |
26% |
| Dietary Fiber 10g |
36% |
| Total Sugars 21g |
|
| Protein 13g |
25% |
| Vitamin C 10mg |
11% |
| Calcium 64mg |
5% |
| Iron 0mg |
2% |
| Potassium 39mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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