I love corn and I wanted to eat corn all year long. Even though summer is long gone (can’t believe it’s already mid October), everyone who loves corn can have your fix by making this amazing skillet chili lime corn using frozen corn.
This recipe is inspired by a restaurant dish I had recently. The restaurant is famous for its Mexican elote (grilled corn). I loved the dish so I decided to develop this recipe, and I am very proud of my concoction.
It’s absolutely delicious, explosively flavorful, and this skillet chili lime corn makes an outstanding side dish anytime of the year.
I adapted my ever popular Chili Lime Chicken recipe, using similar ingredients to bring out the flavors of this corn dish.
The key is to cook the corn until they are caramelized and topped it with lots of Mexican fresh cheese (queso fresco). Bon appetit!
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