Skillet Chili Lime Corn

4.60 from 25 votes
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Skillet Chili Lime Corn - the best corn with chili, honey, lime, and cheese. Takes 15 mins to make and a perfect side dish for any meals.

Skillet Chili Lime Corn with chili, honey, lime, and cheese.
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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.

Mexican style skillet Chili Lime Corn on a spoon.

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.

Easy and quick skillet Chili Lime Corn ready to serve.

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!


Frequently Asked Questions

How many calories per serving?

This recipe is only 402 calories per serving.

Homemade Mexican skillet Chili Lime Corn in a cast-iron skillet ready to serve.

What To Serve With Skillet Chili Lime Corn

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.60 from 25 votes

Skillet Chili Lime Corn

Skillet Chili Lime Corn – the best corn with chili, honey, lime and cheese. Takes 15 mins to make and a perfect side dish for any meals.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 people
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Ingredients  

  • 12 oz (350g) frozen corn
  • 2 tablespoons melted butter
  • 1/2 jalapeno chili, seeded and finely diced
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon cayenne pepper
  • salt to taste
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro leaves
  • 3 tablespoons crumbled Mexican queso fresco or queso blanca

Instructions 

  • Heat up a skillet (cast-iron preferred) on medium heat, add the melted butter and jalapeno. Add the corn and cook. Add the honey, cayenne pepper, salt, stir to cook well until the corns are caramelized.
  • Add the lime juice, stir to mix well. Top with the cilantro, cheese, pinch of cayenne pepper and serve immediately.

Notes

You may also use Cojita cheese, or any crumbled and mild tasting crumbled cheese of your choice.

Nutrition

Serving: 3people, Calories: 258kcal, Carbohydrates: 37g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 337mg, Potassium: 395mg, Fiber: 3g, Sugar: 10g, Vitamin A: 416IU, Vitamin C: 13mg, Calcium: 68mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





18 Comments

  1. Agatha says:

    Would this be good without the cheese? My hubby is not a fan of cheese. Thanks

    1. Rasa Malaysia says:

      Yes you can skip.

  2. Ri says:

    5 stars
    Made this last year as side dish on Thanksgiving. It might sound strange to make this as a side on T-day, but we like a little extra flavor to our dishes. This was a HIT. Thank you for this gem of a dish. It is BOMB! I’m making this today- Happy Thanksgiving!

    1. Rasa Malaysia says:

      Hi Ri, this is amazing as a side dish. Happy Thanksgiving!

      1. jeanne says:

        Wasn’t sure how to post my comment but this was an OMG I had some hot honey so I used that, could of eaten the corn alone for dinner. It’s a keeper recipe

        1. Admin says:

          Thanks for your trying!

  3. Tara says:

    5 stars
    This dish did not initially appeal to me. I’m a little close-minded when it comes to food! Corn, honey, and cheese?! The ingredients just were not meshing in my brain. But, I was wanting to try something new and I am SO glad that I did! It was REALLY good! The whole family loved it. I will probably use a bit more corn next time, unless serving with another side. My family, of four, finished it off and I know everyone probably would have eaten more, if there was any left. Oh, and I used feta cheese because I already had some in the fridge. Let the corn cool a bit before adding the cheese, unless you want it melted some. I wanted the crumbles in there. Easy, different, and delicious. Thanks for sharing.

    1. Rasa Malaysia says:

      Hi Tara, so happy that you love my Chili Lime Corn recipe. :)

  4. Anne says:

    5 stars
    This recipe is always very good. I don’t use as much honey, and last night used two roasted anaheim peppers instead of jalapeรฑo, 16 ounces of corn and subbed feta for queso fresca. Tasty hot or room temp.

    1. Rasa Malaysia says:

      Great idea, love your new twist. :)

  5. Barb says:

    Can this be made 3 days ahead?

    1. Rasa Malaysia says:

      I think so.

  6. Kathy says:

    I am planning to make this for a progressive dinner. If it is made about 4:30 and kept warm, will that work for a 7:30-8 dinner? Do i thaw the corn of keep it frozen til cooking?

    1. Rasa Malaysia says:

      Yes and yes.

      1. Patty S says:

        Yes to thawing corn first or yes to cooking it from frozen state? Thanks.

        1. Rasa Malaysia says:

          Thaw first.

  7. Sheri says:

    I made this last night. It was really good. Thank you! I was not so sure about the cheese but it too was great on there.

    1. Rasa Malaysia says:

      Yes Sheri, I loved the cheese, too. It was a great dish. :)