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.
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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!
How Many Calories per Serving?
This recipe is only 402 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Skillet Chili Lime Corn
- 12 oz. 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
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Would this be good without the cheese? My hubby is not a fan of cheese. Thanks
Yes you can skip.
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!
Hi Ri, this is amazing as a side dish. Happy Thanksgiving!
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
Thanks for your trying!
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.
Hi Tara, so happy that you love my Chili Lime Corn recipe. :)
This recipe is always very good. I don’t use as much honey, and last night used two roasted anaheim peppers instead of jalapeño, 16 ounces of corn and subbed feta for queso fresca. Tasty hot or room temp.
Great idea, love your new twist. :)
Can this be made 3 days ahead?
I think so.
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?
Yes and yes.
Yes to thawing corn first or yes to cooking it from frozen state? Thanks.
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.
Yes Sheri, I loved the cheese, too. It was a great dish. :)