SIMPLE SKILLET CHILI LIME CORN

A super quick, super delicious, skillet chili lime corn makes a perfect side to go with just about anything. Using frozen corn makes it easy. All it takes is 10 minutes.

I created this recipe one day when I needed something quick to go with my bbq beef ribs. Frozen corn is one of my freezer staples and rather than just adding butter, I decided to add some spice to kick it up.

Did I mention this was quick and easy?

All you need is a skillet to make this and just minutes to cook. How good does that sound?

INGREDIENTS FOR SKILLET CHILI LIME CORN

Corn - of course - I use frozen but you could use fresh ears and scrape off the kernels. Scrape enough to make about a pound. Honestly, you can even use canned if that’s what you have. Just drain out the liquid before using.

Butter - salted is fine

Chili powder - as it states in the title of this recipe

Honey

Cayenne pepper- just a pinch

Kosher or sea salt for flavor - if using salted butter, add enough salt to your liking.

1 or 2 limes - whatever it takes to get you at least two tablespoons of fresh lime juice

HOW TO MAKE SKILLET CHILI LIME CORN

Add the butter, chili powder, honey, cayenne, and salt into a skillet over medium high heat.

Stir it all together.

Add the corn.

Cook until corn is heated through and starts to caramelize just a bit.

Stir in the fresh lime juice.

Serve.

Can it get any easier than that?

This is a great dish to bring to a potluck or cookout and this is especially good if it’s needed last minute because it takes little time. Make sure to double, triple, etc. to ensure everyone gets some because everyone will want some.

You can serve this hot, room temp, or even cold. I’ve done all three and all three were delicious.

You may need to double this recipe because it goes quick!

QUINOA SALAD WITH ORANGE VINAIGRETTE

Life is too short for mediocre food.

SKILLET CHILI LIME CORN

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A super quick, super delicious, skillet chili lime corn makes a perfect side to go with just about anything. Using frozen corn makes it easy. You may need to double this recipe because it goes quick!

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Author: Natalie Gregory

Ingredients

• 1 (12 - 16) ounce bag frozen corn
• 3 tablespoons butter
• 1 teaspoon chili powder
• 1 tablespoon honey
• pinch cayenne pepper
• Kosher salt to taste
• 1 teaspoon lime zest optional, but adds flavor
• 2 tablespoons lime juice

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Instructions

• In a skillet over medium high heat, add butter, honey, chili powder, cayenne, salt, and lime zest (if using). Stir to combine.
• Add corn and cook until the corn starts to caramelize. This will take 3 - 5 minutes. You'll notice the sauce starts to thicken.
• Stir in the lime juice. See NOTES.
• Serve hot, warm, or cold.

Notes

I like to use a nonstick skillet for this. Nothing sticks to the pan and the corn get coated nicely. Also, you can add the lime juice right in the pan and stir it in. 

If using a cast iron skillet - as I did for this post - I recommend you transfer the corn into a serving dish then add the lime juice. You can add it to the skillet as well, just make sure to transfer into a serving dish. I don't like to add acid to a cast iron skillet and keep it there. I don't want to wreck the seasoning of the pan.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!