Mexican Street Corn Salad

Ingredients

• 2 tablespoons  Canola Oil
  
• 1 pkg (16 oz each) frozen whole kernel corn
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 3 tablespoons Mexican cream
  
• 3 tablespoons chopped fresh cilantro
  
• 1 tablespoon fresh lime juice
  
• 3 tablespoons crumbled Cotija cheese
  

Directions

• Step one

  Heat oil in large skillet over medium-high heat. Add corn; cook 5 to 7 minutes or until tender and lightly browned, stirring occasionally. Add cumin and chili powder; cook 2 minutes more or until fragrant.
  

• Step two

  Remove skillet from heat; stir in Mexican cream, cilantro and lime juice. Sprinkle with cheese.
  
  

  Nutrition Information

  209 calories, 22g Carbs
  

  Total Fat	13 g	20%
  Saturated Fat	4 g	18%
  Cholesterol	13 mg	4%
  Sodium	119 mg	5%
  Carbohydrate	22 g	7%
  Dietary Fiber	3 g	11%
  Protein	5 g	9%
  Vitamin C	6 mg	9%
  Calcium	74 mg	7%
  Iron	1 mg	4%
  Vitamin A	624 iu	12%
  Calories	209 kcal	10%
  Sugars	3 g	%