Healthy Stampede Street Corn Cups recipe
A healthy, 20-minute twist on the iconic Calgary Stampede Midway snack! These Stampede Street Corn Cups feature smoky charred corn, a zesty lime crema, and a festive tortilla strip crunch. Served in cute mason jars with bandana ribbons, they are the ultimate portable side dish for your summer BBQ or Canada Day celebration.
Servings 6 serving
Ingredients
- 3 cups Frozen Corn Thawed and patted bone-dry.
- 1 teaspoon Olive Oil for charring.
- ¼ cup Light or Non-fat Sour Cream Reduced from ⅓ cup to fix the "too saucy" issue.
- 1 ½ tablespoon Light Mayonnaise.
- 1 ½ teaspoon Fresh Lime Juice
- ¾ teaspoon Lime Zest
- 1 clove Garlic minced
- ¼ teaspoon Salt.
- ½ teaspoon Mild Chili Powder.
- ¼ cup Feta Cheese crumbled.
- 2 tablespoon Fresh Cilantro, chopped
- 2 tbsp light Parmesan Cheese
- Handful of Tortilla Strips
Garnish
- 6 lime slices
- cilantro sprigs optional
Instructions
- Heat the oil in a large skillet over high heat. Add the dry corn. Let it sit undisturbed for 2-3 minutes until you see those dark brown charred edges. Stir and cook for 2 more minutes.
- In a small bowl, whisk the sour cream, mayo, lime juice, zest, garlic, salt, and chili powder.
- dd the sauce to the warm corn one spoonful at a time. Stop when the corn is well-coated but not swimming. (You might not need all the sauce!).
- Spoon the corn into your small mason jars.
- Top with a visible layer of feta, then the cilantro
- Tie your bandana ribbons around the jars.
- Stick a few tortilla strips into the top right before you take the photo!
