Coconut-Lime Street Corn

Makes 8 Servings
Prep Time: 10 min
Cook Time: 10 min

4 cups fresh corn kernels
1 Tablespoon olive oil
1 teaspoon ground cumin
1/2 cup white onion, minced
1 Tablespoon unsalted butter
1/4 cup 1% lactose-free dairy milk
1 lime
1/2 teaspoon of coconut extract
1/2 cup low-fat plain Greek yogurt (4 ounces)
Salt and pepper, seasoned to taste
1/4 cup cilantro (roughly chop)
1/2 cup unsweetened coconut flakes, toasted

1.    In a sauté pan over medium heat, add olive oil until simmering
2.    Add the onion and sauté until translucent

3.    Add the ground cumin and the corn kernels, season with salt to taste, and sauté until heated through

4.    Add lactose-free dairy milk and butter
5.    Gently heat and add the coconut extract
6.    Turn heat to the lowest possible setting and fold in the Greek yogurt

7.    Season to taste and add fresh black pepper
8.    Garnish each serving with coconut flakes
9.    Further garnish with fresh cilantro and a wedge of lime (squeezed), if desired
10.    Serve hot

Tips/Tricks - Note with alterations the nutritional values will be affected, including lactose content
•    Garnish with cayenne pepper and Parmesan cheese

 Nutritional Facts
Calories: 150
Total Fat:  8 g
Saturated Fat: 5 g
Cholesterol: 5 mg
Sodium: 25 mg
Carbohydrates: 17 g
Dietary Fiber: 2 g
Protein: 5 g
Calcium: 4% Daily Value
Lactose: <1g p="">

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