This dish is reminiscent of fried spicy corn with cheese, which Mexican street vendors sell on the cob, but only it is cooked in the form of a side dish. It’s easy and quick to cook, and you can enjoy this taste all year round, using out of season frozen corn. Fry it in a pan and mix with grated cheese and yogurt seasoned with traditional ingredients Mexican cuisine: lime, cilantro and chili. Nothing wrong, if your yogurt is curled up. So he will resemble Mexican catfish cheese, which is often sprinkled with popcorn. Eat corn as a standalone dish, serve as a side dish to meat or wrap in tortillas to make tacos. value of one serving: (total 4) Calories 200, total fat 9 g., saturated fats, proteins 8 g, carbohydrates 26 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. cilantro leaves, chopped + optional for filing
- 1/3 Art. Greek yogurt 2%
- Half lime juice and zest
- 45 gr. frozen corn, thaw (approximately 3.5 Art.)
- 1 tsp chili powder + optional for serving
- 1 small clove of garlic, finely grated
- 2 tbsp. l (30 gr.) Butter
- 4 tbsp. l grated parmesan
Recipes with similar ingredients: cilantro, yogurt, lime, corn, chili seasoning, garlic, butter, parmesan
Recipe preparation:
- Combine cilantro, yogurt, zest and lime juice, 1 tsp. water and 0.5 tsp salt.
- Blot the corn with paper towels and in a medium bowl mix with chili powder and garlic. In a large pan with melt non-stick over moderate heat butter. Once it stops foaming, add corn and fry without stirring until it starts to lightly in places toast, about 2 minutes. Keep cooking, stirring, about 3 minutes.
- Remove the pan from the stove and add the yogurt mixture, 3 tbsp. l Parmesan and 0.5 tsp salt. Transfer to serving dish and sprinkle with cilantro remaining 1 tbsp. l parmesan and small the amount of chili powder.
