Mexican Corn Off the Cob
A simple side dish or appetizer that's best with freshly picked corn!
Ingredients
- 3 ears corn
- 1 lime
- 2 tablespoons olive oil divided
- 1/4 cup diced red onion
- 1/2 teaspoon chili powder
- 2 tablespoons Greek yogurt
- 1/4 cup crumbled feta
Instructions
- Remove kernels from cob; discard cobs and set kernels aside.
- Zest 1/2 of lime, place in medium-sized bowl.
- Cut lime in half, and juice, adding to the bowl with zest.
- Heat large frying pan over medium heat, add 1 tablespoon olive oil.
- Add onion to frying pan, and saute for 3 minutes.
- Push onion to the side, add remaining tablespoon of olive oil.
- Add corn kernels to onion, and saute for an additional 2 minutes, stirring constantly.
- Transfer corn and onion mixture to the lime bowl.
- Add chili powder, yogurt, and 2 tablespoons feta; stir well to combine.
- Divide among 4 serving bowls, if serving as a side.
- Top with remaining feta.