Coconut-Lime Street Corn

Makes 8 Servings

  • Total Time: 20
  • Prep Time: 10
  • Cook Time: 10


4 cups fresh corn kernels (about 7 ears of corn)

1 tablespoon butter

1 teaspoon ground cumin

1/2 cup white onion, minced

1 tablespoon unsalted butter

1/4 cup 1% lactose-free dairy milk

1 lime

1/2 teaspoon of coconut extract

1/2 cup low-fat  plain Greek yogurt (4 ounces)

salt and pepper, seasoned to taste

1/2 cup cotija cheese

1/4 cup cilantro (roughly chop)

1/2 cup unsweetened coconut flakes, toasted 


1. In a sauté pan over medium heat, add butter until simmering

2. Add the onion and sauté until translucent

3. Add the ground cumin and the corn kernels, season with salt to taste, and sauté until heated through,

4. Add milk 

5. Gently heat and add the coconut extract 

6. Turn heat to the lowest possible setting and fold in the Greek yogurt 

7. Season to taste and add fresh black pepper, mix in lime juice and cotija cheese

8. Garnish each serving with coconut flakes and fresh cilantro

9. Further garnish with additional cheese, cayenne pepper and a wedge of lime (squeezed), if desired

10. Serve hot