This Grilled Mexican Street Corn is lightened up using part-skim Queso Panela cheese instead of Cotija cheese. These can be made in the oven or stove top as well. I used Greek non fat plain yogurt as part of my coating mixture (saves points and calories). Perfect for summer grilling, Taco Tuesday and Cinco De Mayo! Enjoy!
Ingredients
- 5 medium fresh corn
- 5 oz Queso Panela part skim, crumbled
- 3 tbsp non fat plain greek yogurt
- 3 tbsp light mayo
- 1 tsp lime juice
- Zest of half a lime
- 1/4 tsp chili powder
- 1 tbsp cilantro, chopped
- Pinch of salt
- 1 tsp garlic powder
Directions
- Grill corn until cooked and charred, mine took about 25 minutes
2. While corn is grilling, add yogurt, mayo, chili powder, garlic powder, lime juice, lime zest and salt in a bowl and mix
3. Crumble the Queso Panela cheese into a plate
4. Once corn is finished grilling, remove and let it cool for a few minutes. Brush each cob with yogurt mixture.
5. Sprinkle and press Queso Panela cheese crumbles as evenly as you can over each corn. Top with cilantro and couple dashes of chili powder if desired.
Yield: 5 (1 per serving)
Nutrition Info per serving (using myfitnesspal)
Calories: 167, total fat: 7 g, total carbs: 20 g, protein: 8 g
myWW smartpoints per serving (using WW recipe builder)
Green: 7 smartpoints, blue: 3 smartpoints, purple: 3 smartpoints
