This skinny street corn dish is a must for your next party!

Ingredients

4 Corn on the Cobs

1/2 onion (diced finely)

1 Red bell pepper

1 Jalapeno (deseeded)

1/4 c Chobani Greek Plain Yogurt

1/4 c Cotija Cheese

Method

Step 1: Wrap each corn on the cob in a paper towel—then get them a little damp with water. Microwave (you could do this a different way) the cobs in a microwave safe dish for about 3 minutes. Once the kernels are a little soft, get a fork and knife and begin the cute the kernels off. OR skip this step all together and use canned corn.

Step 2: Heat about 1 tbsp evoo in a large skillet. Add in the corn! Cook for about 5-10 minutes on medium high heat until they look nice and toasty.

Step 3: In a large mixing bowl add the diced peppers and onion and a drizzle of evoo. Give it a nice toss and then add the remaining ingredients, greek yogurt, cotija queso & corn. Finish with a sprinkle of onion powder garlic powder, salt and pepper! Top with cilantro (or mix it in)!

Enjoy on top of tacos, as a dip or just plain!

I served this street corn at our 5th Annual Ornament exchange along with homemade salsa, queso, guacamole, homemade mexican rice (recipe on blog), homemade charro beans (I haven’t shared this recipe yet but will!) and Barbacoa Tacos (recipe on the blog—search barbacoa)& Tamales. It was a great night with close friends and Holiday Cheer!

My friend @cookiesbykendal made them!

Also pictured are the peppermint pretzel things are a MUST from Trader Joe’s!