Ingredients
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¼ cup plain Greek yogurt
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2 limes, juiced
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3 tablespoons chopped cilantro, or to taste
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3 tablespoons unsalted butter
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5 (11 ounce) cans Mexican-style corn, drained
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1 jalapeño pepper, chopped
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2 teaspoons chili powder
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½ teaspoon garlic powder
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½ teaspoon ground cumin
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½ teaspoon salt
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¼ cup crumbled cotija cheese
Directions
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Whisk yogurt, lime juice, and cilantro together in a bowl; set aside.
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Melt butter in a large skillet over medium heat. Stir in corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat; stir in yogurt mixture and cotija cheese.
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Transfer to a slow cooker to keep warm.
Nutrition Facts (per serving)
| 425 | Calories |
| 13g | Fat |
| 71g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Calories 425 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 8g | 39% |
| Cholesterol 34mg | 11% |
| Sodium 2577mg | 112% |
| Total Carbohydrate 71g | 26% |
| Dietary Fiber 10g | 36% |
| Total Sugars 21g | |
| Protein 13g | 25% |
| Vitamin C 10mg | 11% |
| Calcium 64mg | 5% |
| Iron 0mg | 2% |
| Potassium 39mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
