Makes 3 cups

Ingredients

  • 2 Tbsp. unsalted butter
  • 3 cups corn kernels (from 4 to 5 ears corn)
  • 1 small red bell pepper, seeded and finely chopped (about 1 cup)
  • 2 garlic cloves, finely chopped
  • 1/4 cup crumbled queso fresco, plus more for garnish
  • 2 Tbsp. sour cream
  • 1 1/2 tsp. ancho chili powder
  • 1/2 tsp. kosher salt, plus more to taste
  • 2 to 3 Tbsp. lime juice (from 1 to 2 limes)
  • 2 Tbsp. chopped cilantro, plus more for garnish
  • Endive leaves, celery sticks, cucumber spears, or tortilla chips, for serving

    • Directions

    Active time: 15 minutes
    Total time: 30 minutes

    In a large skillet, melt butter over medium heat and cook until solids begin to brown, about 2 minutes. Add corn, bell pepper, and garlic and cook, stirring occasionally, until tender, 6 to 8 minutes.

    Reduce heat to low and stir in cheese, yogurt, sour cream, ancho chili powder, and salt. Cook until just warmed through, about 1 minute more. Stir in lime juice, cilantro, and more salt to taste.

    Transfer to a serving bowl, garnish with queso fresco and cilantro and serve warm or at room temperature, with vegetables or chips on the side for dipping.
From the August 2016 issue of O, The Oprah Magazine

NEXT STORY

Next Story