Inspired by Mexican elote-corn on the cob, usually roasted and brushed with butter, mayonnaise and cheese — this healthy, whole-grain side dish has all elote’s flavour and, because we use frozen corn, can be enjoyed all year round. Don’t worry about the yogurt clumping slightly: It’s reminiscent of the Cotija cheese used in the traditional version.
Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and ½ teaspoon salt. Set aside.
Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and ½ teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.