I started out with the idea to have a Weight Watcher friendly version of a street corn side dish. With a few tweaks, I was able to make a delicious casserole that in no way tasted or looked like "diet food." In fact, I believe next time I might just add some shredded chicken to make it the main course!
1 can Del Monte Fire Roasted Corn, drained
½ medium onion, finely diced
1 small can diced green chiles, drained
1 small fresh jalapeño, finely diced
5 oz. plain nonfat Greek yogurt
3 T. Duke's mayonnaise
1 cup Reduced Fat Mexican Blend cheese, shredded
A little additional cheese for topping
1–2 T. lime juice
1 t. chili powder
½ t. smoked paprika
½ t. cumin
¼ t. garlic powder
2 T. chopped fresh chives or cilantro
Salt and black pepper, to taste
Preheat oven to 375°F. Lightly spray an 8 × 8-inch baking dish with olive oil spray.
In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, cumin and garlic powder.
Stir in corn, onion, green chiles and jalapeño.
Fold in 1 cup of the reduced-fat Mexican blend cheese and season with salt and pepper.
Spread the mixture evenly into the prepared baking dish.
Sprinkle a little additional cheese over the top.
Bake for 20–25 minutes, until hot and bubbly and the cheese is beautifully browned in spots.
Let it rest for about 5 minutes, then sprinkle generously with the fresh chives before serving.
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