Chili Lime Skillet Corn

5 from 2 votes

This one pot recipe is one of my favorite corn recipes! I like to use it as a dinner side, holiday side dish (try it for Thanksgiving), or even as a salad!

Prep Time15

Cook Time15

Total Time30

Course: Side Dishes

Cuisine: American

Servings:

Calories: 97kcal

Ingredients

1 Tablespoon unsalted butter
3 cups corn fresh off the cob, canned corn, or frozen corn
1/4 cup Hellmann's mayonnaise
1/2 cup queso fresco crumbles plus extra for topping
1 lime juiced, plus extra lime wedges for garnish
1 small fresh jalapeno seeds removed and finely chopped
2 green onions finely chopped
1/2 teaspoon chili powder plus extra for topping
1/2 teaspoon garlic powder
1/4 cup fresh cilantro (optional)* chopped (reserve a little for garnish)
Salt and pepper to taste

Instructions

Melt butter in a heavy pan. Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look and that's okay, but don't let them burn!) Remove pan from heat.
To the roasted corn, add mayonnaise, crumbled cheese, and lime juice. Stir until corn is coated.
Add in jalapeno, green onions, chili powder, garlic powder, and cilantro. Stir until combined. Add salt and pepper, to taste. Stir.
To serve: Sprinkle with extra crumbled cheese, chili powder, and chopped cilantro. Serve warm immediately with a lime wedge garnish.

Notes

* Many people don't like cilantro, so you can leave it out of this recipe and its still great!

Nutrition