Ingredients:

  • 3 cups corn (fresh or thawed frozen)
  • 1 tsp avocado oil
  • 1 small red bell pepper, finely diced
  • 1 jalapeño, seeded and minced
  • 4 oz Neufchatel cheese, softened
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp avocado oil mayonnaise
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1 large lime, juiced and zested
  • 3 green onions, thinly sliced

Instructions:

  1. Place a large cast iron skillet over medium-high heat. Add avocado oil and the corn in a single layer. Let sit undisturbed for 2–3 minutes until charred. Add diced bell peppers and jalapeños, sautéing for another 3 minutes until softened. Remove from heat and cool slightly.
  2. In a large mixing bowl, combine softened Neufchatel cheese, Greek yogurt, avocado oil mayonnaise, chili powder, smoked paprika, garlic powder, and cumin. Use a hand mixer to whip the mixture until light, airy, and smooth.
  3. Fold the warm charred corn mixture into the creamy base. Stir in the crumbled Cotija cheese, chopped cilantro, lime juice, lime zest, and sliced green onions. Serve warm or chilled.