Deconstructed Mexican Street Corn

Deconstructed Mexican Street Corn

adapted from Food Network

Mexican street corn is tasty but can be very messy to eat. Taking it off the cob makes it easier to eat without the mess.

Makes 4 servings                                                       1 WW Blue point / serving

1 1/3 Tbsp. paprika

1 tsp. kosher salt

3 ears corn

1/4 small red onion, minced

2 2/3 Tbsp. cotija cheese

2 2/3 Tbsp. reduced fat mayonnaise

1/2 tsp. dried cilantro

1. Make the paprika salt by mixing the paprika and salt; store in an airtight container.
2. Steam the corn in a large pot with a few inches of water until fragrant, about 10-15 minutes.
3. Meanwhile mix the cheese, mayonnaise and cilantro in a bowl.
4. When the corn is cool enough to handle cut the kernels from the cob.
5. In a sauté pan coated with cooking spray cook the onion until softened but not browned, about 5 minutes.
6. Add the corn to the pan and saute until heated through.
7. Add the corn mixture to the bowl with the cheese mexture and toss to coat.
8. Season to taste with paprika salt before serving.

Enjoy!