Ingredients
- 1/4 cup queso fresco, or grated Parmesan cheese
- 4 cans (15 ounce) corn, drained and rinsed, or 4 ears fresh corn, cut from the cob
- 1 teaspoon lime, juiced
- 2 teaspoons cilantro
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 3/4 cup non-fat plain yogurt
Directions
Add yogurt and seasonings to a bowl.
Squeeze in juice from lime.
Mix until well combined.
Add corn to bowl with dressing and mix until the corn is well coated.
Sprinkle with crumbled queso fresco or parmesan cheese.
Serve and enjoy!
Recipe in Action
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8 Servings
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Difficulty: Easy
Nutrition Tip 
Corn is high in fiber and can aid in digestion.
Mexican Street Corn, also commonly called "elote," is traditionally made with butter and mayonnaise.
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