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Home » Dinner » Street Corn

Street Corn

Published: April 5, 2022 · Courtney Rushing

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Fire roasted poblanos, charred corn, zesty lime and cilantro with a creamy base of sour cream and Cotija cheese..what’s not to like?

Mexican Street Corn is traditionally served on the cob and then topped with the ingredients, as a fast food type dish (beats McDonald’s any day), but I decided cooking this in a skillet to put on tacos, over top of a protein or paired as a side dish to make this eating experience a bit less messy.

Traditionally, mayonnaise is used in this alongside the sour cream, but I opted to leave it out and don’t think its missing a beat.

This corn is tangy, zesty, creamy and hits all the spots for a perfect side dish or paring. Bring this to a summer BBQ or have a taco night, either way you are going to love this.

Serves 7

134 calories per serving

7 fat | 13 carb | 6 protein | 3 fiber

Search Rushing to the Kitchen Street Corn on Myfitnesspal.

Street Corn

Fire roasted poblanos, charred corn, zesty lime and cilantro with a creamy base of sour cream and Cotija cheese..what's not to like?
Print Recipe Pin Recipe
Servings 7

Ingredients
  

  • 1 tsp olive oil
  • 2 15 ounce cans whole kernel corn drained and rinsed
  • 1 poblano pepper roasted
  • 4 tbsp light sour cream
  • 3 ounces Cotija cheese
  • 1 lime juiced
  • 3 tsp cumin
  • dash cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Start by holding your poblano with tongs over an open flame. You want to blister the skin and allow for this to roast on all sides. Allow to cool and dice.
  • In a pan over medium heat, add the olive oil and corn. Cook until some of the corn begins to char in the pan. This should take about 10-12 minutes.
  • Add the poblano, sour cream, spices, salt and pepper, cilantro and lime juice. Stir and cook another 5 minutes.
  • Remove from heat and serve.

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Courtney Rushing

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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HI, I’M COURTNEY!

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I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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Pasta Primavera⠀
⠀
Looking for more meal prep ideas with tons of veggies? I’ve got you covered with these easy pasta primavera! As a reminder, I encourage all TT members to be tracking their fiber along with macros! Fiber should be no less than 25g a day from whole foods for women and 35g a day for men!⠀
⠀
Ingredients⠀
224 g dry weight, rotini⠀
256 g gold cherry tomatoes⠀
100 g snap peas⠀
100 g red onion, cubed⠀
4 clove, garlic, minced⠀
16 oz chicken breast⠀
75 g broccoli florets, raw ⠀
100 g red bell pepper, sliced⠀
Fresh basil ⠀
Salt and pepper⠀
⠀
1/3 cup your choice of dressing ⠀
I used Ken’s Lite Caesar vinaigrette, but am not including the macros so you can add your own or make your own and log with the recipe! I love doing lemons with olive oil, garlic, salt and pepper but my boyfriend has an unhealthy obsession with caesar (IYKYK). ⠀
⠀
Instructions⠀
Start by coating your chicken in salt, pepper and 2 cloves of the minced garlic. ⠀
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Spray a grill pan with olive oil cooking spray and cook chicken throughly on each side. ⠀
⠀
Allow to rest and then slice. ⠀
⠀
Bring a large pot of water to a boil and add your pasta. Allow to cook for about 8 minutes or until al dente. Drain. ⠀
⠀
In a large sauté pan, add some spay olive oil and the onions and the remaining garlic. Allow to cook for 2 minutes. ⠀
⠀
Add the peppers, peas and broccoli. Allow to cook for 4 minutes. ⠀
⠀
Add your sliced chicken and drained pasta. Stir.⠀
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Add tomatoes and remove from heat. ⠀
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This is when you would add your choice of dressing and stir. ⠀
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Finish with fresh basil and salt and pepper to taste!⠀
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Serves 5⠀
About 243 grams per serving⠀
297 calories ⠀
2 fat | 41 carb | 28 protein | 5 fiber 

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