Lighter Skillet Mexican Street Corn


Mexican street corn in a skillet version for those times when grilling is not an option. I made this version lighter by using lower fat and calorie ingredients. This recipe is super fast, so it can be whipped up at the last minute if necessary.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
3 servings


  • 2 ears fresh corn, husked and silks removed

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon chili powder

  • ¼ teaspoon ground cumin

  • salt and ground black pepper to taste

  • ¼ cup crumbled cotija cheese, divided

  • 2 tablespoons plain fat-free Greek yogurt

  • 1 lime, halved

  • 1 tablespoon chopped fresh cilantro


  1. Run a knife down the ears of corn to remove the kernels.

  2. Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.

  3. Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.

Nutrition Facts (per serving)

189 Calories
13g Fat
15g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 189
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 18%
Cholesterol 12mg 4%
Sodium 198mg 9%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 5g
Vitamin C 11mg 56%
Calcium 88mg 7%
Iron 1mg 4%
Potassium 216mg 5%

* 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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