- Alana Robin
Mexican Inspired Street Corn | 5 Minute Snacks
When I am home on the weekends, I want to be able to make quick snacks that can satisfy my cravings and hold me over between meals. I have quite a few go to snacks that take under 5 minutes to make that I will be featuring in this new series of 5 minute snacks!
Today's recipe is for Mexican Inspired Street Corn. I have had some truly amazing street corn over the years and wanted to be able to make a simple version at home. I came up with this relatively healthy recipe and have been loving it!
Ingredients for Mexican Inspired Street Corn in a Cup
1 Can of Corn (I like to do a low sodium option)
1/2 of a Plain Greek Yogurt
Chili Sauce
Parmesan Cheese (Shredded or Grated work!)
Optional: 1 Lime
Directions to Make Street Corn in a Cup
Drain Liquid: Drain the majority of liquid from your can of corn, but leave ~1 tablespoon worth in the can.
Heat/Grill Corn: Empty the corn & remaining liquid into a pan and heat on medium-high heat. I like to leave it going without stirring to get a slight charcoal effect on the corn. This makes it taste more like it was grilled! Tip: If you have access to a grill, you can 100% use fresh corn on the cob on a grill for this for a fresher flavor.
Mix Together Sauce: While the corn is heating, mix together 1/2 a container of plain Greek yogurt, a dash of chili sauce (more or less depending how spicy you want it), and a fair amount of parmesan cheese. Tip: If you have a lime in the house, add some fresh lime juice for a more complex flavor.
Mix it all together: Once your corn is slightly charred, mix it into the bowl with your sauce.
Eat up: You can eat it hot or cold, but I personally like to eat it fresh from the stove. It is wonderful on its own or paired with tortilla chips!
And just like that you have a great, healthy snack in just 5 minutes! I love this recipe because it is so easy, only requires one pan, and can be saved for later.
Be sure to tag me, @alanarobina, if you try this recipe! I would love to see yours. Also, comment below if you'd like to see more recipes like this.
XOXO,
Alana Robin