Instructions:

Cook the Corn

If using fresh corn, boil or steam until tender (about 5–7 minutes).

If using frozen, heat in a pan with a splash of water until hot.

If using canned, simply drain and rinse before heating.

Prepare the Sauce

In a skillet over medium heat, add olive oil or butter.

Sauté minced garlic for about 30 seconds until fragrant.

Combine & Season

Add the corn to the skillet. Stir in Greek yogurt (or sour cream), lime juice, chili powder, cumin, and salt.

Mix well until the corn is coated and heated through.

Garnish & Serve

Remove from heat, sprinkle with fresh cilantro, oregano, and red chili flakes.

Top with queso fresco/feta if desired.

Serve warm as a side dish or snack.

💡 Tips

For extra flavor, you can lightly char the corn in a dry skillet before mixing with the sauce.

This is a lighter twist on Esquites (Mexican street corn salad), keeping it creamy but healthier by using Greek yogurt instead of mayonnaise.