Mexican Street Corn Cup, Light (Esquites)

By blending nonfat Greek yogurt with just a touch of light mayonnaise, we keep the authentic creamy texture of Mexican street corn while keeping the calories low and protein high.

Ingredients

• 2 cups boiled corn kernels · 192 kcal
• 1/3 cup nonfat Greek yogurt · 49 kcal
• 1 tablespoon light mayonnaise · 36 kcal
• 2 tablespoons crumbled Cotija cheese · 70 kcal
• 1 tablespoon fresh lime juice · 4 kcal
• 1/2 clove garlic, finely minced · 4 kcal
• 1/2 teaspoon chili powder · 6 kcal
• 1 tablespoon chopped fresh cilantro · 1 kcal
• A pinch of salt

Method

1. In a medium bowl, whisk together the nonfat Greek yogurt, light mayonnaise, fresh lime juice, minced garlic, and a pinch of salt until smooth.

   

2. Add the warm boiled corn kernels to the yogurt-mayo mixture and toss gently to coat every kernel.

   

3. Divide the mixture evenly into two serving cups or small glasses.

   

4. Top each cup with crumbled Cotija cheese, a dusting of chili powder, and fresh chopped cilantro before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.