Mexican Street Corn & Cauliflower Bites

​Ingredients:

3 Tbsp  Canola Oil
1 Qt  Cauliflower, baby florets
2 C  Corn Kernels
2 Tbsp  Chilie-Lime Seasoning
1 tsp  Kosher Salt
1 1/2 Tbsp  Chipotle Peppers & Adobo 
1/ C  Plain Nonfat Greek Yogurt
1 1/2 oz.  Lime Juice
3 C  Cotija Cheese, crumbled
2 Tbsp Cilantro, Fresh and chopped
6 Lime Wedge

Instructions:

1. Pre-heat a convection oven to 400 degrees F.
2. Combine corn kernels, cauliflower florets, chili-lime seasoning and kosher salt in a large mixing bowl.
3. Toss until cauliflower and corn kernels are thoroughly coated. 
4. Transfer the mixture on a sheet pan lined with parchment paper.
5. Bake for 12-15 minutes or until corn is slightly charred and cauliflower is tender.
6. Serve immediately or transfer in to a storage container, cover and reserve under refrigeration until needed.
7. Combine chipotle peppers, Greek yogurt, and lime juice in a large mixing bowl; Whisk until ingredients are well incorporated.
8. Transfer the crema in to a storage container, cover, and reserve under refrigeration until needed.
9. For each Portion, top 1/2 cup(s) of chili-lime roasted corn/cauliflower with  1 Tbsp(s) of cotija cheese, 1 tsp(s) fresh chopped cilantro.
10. Drizzle with 2 Tbsp(s) of chipotle Greek yogurt crema.
11. Serve alongside a fresh lime wedge.

Recipe and photo courtesy of Danone​