Ingredients:

  • 32 oz frozen sweet corn, thawed and patted dry
  • 1 tbsp avocado oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup avocado oil mayonnaise
  • 1/2 cup Cotija cheese, crumbled
  • 1 tsp chili powder
  • 1 large lime, juiced and zested
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Place a large skillet over medium high heat and add 1 tbsp of avocado oil. Wait until the oil shimmers and barely begins to smoke.
  2. Add the corn in a single layer. Let it sit undisturbed for 4 minutes until the bottom kernels are deep golden and charred. Stir in 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Cook for another 2 minutes until the spices smell fragrant and toasted.
  3. In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lime juice, lime zest, and chili powder until smooth.
  4. Fold the charred corn and the crumbled Cotija cheese into the creamy binder until evenly coated.
  5. Transfer the mixture to a greased baking dish. Sprinkle the remaining 1/4 cup of Cotija cheese over the top until the surface is evenly covered. Bake at 400°F (200°C) oven for 20 minutes until the edges are bubbling and the cheese has softened.
  6. Remove from the oven and immediately top with 1/4 cup fresh cilantro and 2 sliced green onions until the colors look vibrant and fresh.