Skinny Mexican corn salad

Skinny Mexican corn salad

1point

Skinny Mexican corn salad Look no further for a perfect potluck dish. Just 1 weight watchers point.

In this tasty mash-up, we’ve taken the essence of Mexican elote—a street delicacy of grilled corn on the cob smothered with Greek yogurt, then topped with spices, cheese, and lime juice—

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ingredients

Cooking spray

4 spray(s)

Uncooked corn

3 cup(s), (from about 4 ears)

Scallions

½ cup(s), chopped or sliced, chopped

Jalapeño pepper

1 medium, seeded and finely chopped

Garlic

2 clove(s), finely chopped

Fresh lime juice

1 Tbsp

Kosher salt

½ tsp

Cilantro

¼ cup(s), chopped

Chili powder

¾ tsp

Greek yogurt 3 tablespoons –

2 tbsp Parmesan cheese –

1/2 fat free cottage cheese

Meanwhile, coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the corn, scallions, and jalapeño and cook until the corn is browned, about 6 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring often. Remove from heat and let cool slightly.

3 In a large bowl, whisk the Greek yogurt , lime juice, and salt. Stir in the cottage cheese and cilantro. Sprinkle with the chili powder and Parmesan, Refrigerate the salad for at least 30 minutes before serving.

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Skinny Mexican corn salad

Skinny Mexican corn salad Look no further for a perfect potluck dish. In this tasty mash-up, we’ve taken the essence of Mexican elote—a street delicacy of grilled corn on the cob smothered with Greek yogurt, then topped with spices, cheese, and lime juice—

Ingredients

• Cooking spray
• 4 spray s
• Uncooked corn
• 3 cup s, (from about 4 ears)
• Scallions
• ½ cup s, chopped or sliced, chopped
• Jalapeño pepper
• 1 medium seeded and finely chopped
• Garlic
• 2 clove s, finely chopped
• Fresh lime juice
• 1 Tbsp
• Kosher salt
• ½ tsp
• Cilantro
• ¼ cup s, chopped
• Chili powder
• ¾ tsp
• Greek yogurt 3 tablespoons -
• 2 tbsp Parmesan cheese -
• 1/2 fat free cottage cheese

Instructions

• Meanwhile, coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the corn, scallions, and jalapeño and cook until the corn is browned, about 6 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring often. Remove from heat and let cool slightly.
• 3 In a large bowl, whisk the Greek yogurt , lime juice, and salt. Stir in the cottage cheese and cilantro. Sprinkle with the chili powder and Parmesan, Refrigerate the salad for at least 30 minutes before serving.

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