Serves 4 1 Better Balance Bite/Blue Point
Calories 176 Fat 6.3g Carbs 25.8g Fiber 2.6g Protein 8.5g
Ingredients
· 4 ears shucked corn
· 1/2 cup fat-free feta cheese, plus more for serving (see notes)
· 1/4 cup light mayonnaise
· 1/4 cup nonfat Greek yogurt
· 1/4 cup finely chopped cilantro OR parsley if you’re not a cilantro fan
· Zest and juice of one lime
· 1 medium clove garlic, finely minced (about 1 teaspoon)
· ½ teaspoon chili powder, plus more for serving (see notes)
· ½ teaspoon paprika, regular or smoked (see notes)
· Cooking spray
Directions
1. Fill a large pot (big enough for your corn and has a lid) with water and set over high heat. DO NOT ADD SALT! THIS CAN TOUGHEN THE CORN. Once the water begins to boil, turn off the heat, add in the shucked corn, and cover the pot! Let it sit at least 15 minutes up to 1 hour (or possibly longer). Eat as is, or continue for street corn.
2. While the corn cooks, combine feta, mayonnaise, Greek yogurt, cilantro (or parsley), lime zest and juice, garlic, chili powder, and paprika in a large bowl. Stir until smooth and let it rest at least 10 minutes before using.
3. If desired, once the corn is done, set a large skillet over high heat and let it get very hot. Spray with cooking spray and add the corn to get the classic charring of street corn, about 1-2 minutes per side. Allow to cool about a minute so they can be handled.
4. Using a spoon or spatula, evenly coat the corn on all sides. Sprinkle with extra cheese and chili powder, if desired, and serve immediately.
Notes
· If you can’t find fat-free feta, you can substitute finely grated parmesan cheese, but this will alter the bites/points.
· You can use a spicy or mild chili powder; it is up to you.
· If you don’t have paprika, just double-up on the chili powder, but use a mild one if you used hot for the chili powder itself. Or don’t if you like it really spicy!
· In place of the spices, you can use Tajin (a blend of chili pepper, lime, and sea salt found in many supermarkets) or Everything But the Elote Spice Blend from trader Joe’s.
· To make esquites (corn in a bowl) instead: Once the corn is cooked, carefully use a chef’s knife to slice off the kernels. Divide the kernels between 4 cups, then top each one with 1/4 of the sauce. Finish them with a light sprinkle of additional chili powder, and serve as a side or as a dip for tortilla chips!
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