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!
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.