Skillet Roasted Corn

Name: Skillet Roasted Corn - Mexican Inspired and Ready in 15 Minutes
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 tbsp olive oil; 2 cups corn kernels (fresh or thawed frozen (10.5 oz | 300 g)); 1 red chili (minced); 1 tsp minced garlic; 1 tbsp minced onion; 1 tbsp lime juice (optional); Fresh chopped cilantro ((optional)); ¼ tsp black pepper; Salt to taste

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Skillet roasted corn is one of those side dishes that’s almost too easy to be this good. It’s bursting with sweet, caramelized flavor and just the right amount of heat, thanks to fresh chili and garlic. Whether you’re serving tacos, grilled chicken or a simple weeknight meal, this quick and colorful dish brings big flavor to the table in just 15 minutes.

Skillet roasted corn garnished with cilantro in a cast iron skillet.

Homemade Mexican and southestern food is a favorite in my house. It’s fresh, flavorful, and budget-friendly—what more could you ask for? I love a good spread of chips and salsa or refried beans, but every now and then I want something a little different on the side. That’s where skillet roasted corn comes in. It’s sweet, smoky, and just a little bit spicy, adding something special to any taco night or backyard cookout.

This easy skillet corn is quick to make and easy to customize. You can dial the heat up or down depending on who’s at the table, and it still delivers big flavor. I like to serve this pan roasted corn alongside grilled meats or tucked into burrito bowls, and there’s never any left over.

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Ingredients
Instructions
Variations/ Substitutions
Equipment
Storage
Top Tips
Serving Suggestions
FAQ
Related
RECIPE

Ingredients

Olive Oil – Use your favortie light, neutral-flavored oil.
Corn Kernels – Fresh corn is best when in season, but thawed frozen corn works great year-round. You can use canned corn in a pinch—just drain and rinse it well.
Red Chili – Adds heat and a pop of color. Use a jalapeño or serrano for more spice, or skip it altogether for a milder version.
Garlic – Use fresh minced garlic for the best flavor. Garlic powder can be used if you’re in a hurry.
Onion – Finely minced onion blends in nicely. Yellow, white, or even red onion will all work.
Lime Juice – Fresh lime juice adds brightness and balances the heat.
Fresh Cilantro – Substitute with parsley if cilantro isn’t your thing.
Salt and Black Pepper – Adds a touch of spice and depth. Fresh ground black pepper and kosher or sea salt is ideal.

See recipe card for quantities.

Instructions

Step 1: Saute chili, garlic and onion in oil for a few seconds making sure not to burn. Turn heat to medium.

Step 2: Add corn kernels, lime juice and minced cilantro. Stir and sear for 3 to 5 minutes. Adjust with pepper and salt. Sprinkle more cilantro if desired before serving.

Hint: Adjust the heat by varying the amount or type of chili used.

Variations/ Substitutions

Add Cheese – Sprinkle in crumbled cotija or queso fresco for a creamy, salty finish.
Use Canned Corn – Drain and rinse well if you're short on time or out of fresh or frozen corn.
Add Black Beans – Stir in a few spoonfuls for extra protein and a heartier side dish.
Swap the Chili – Use jalapeño, serrano, or even a pinch of red pepper flakes, depending on your heat preference.
Change the Herbs – No cilantro? Try parsley or a bit of green onion for a milder taste.
Spice It Up – Add cumin, smoked paprika or chili powder to bring in more depth and a smoky touch.
Make It Creamy – Stir in a little sour cream or mayo for a take on street corn.
Add Veggies – Diced bell peppers, zucchini or cherry tomatoes can bulk it up and add color.

If you like this recipe, also try my Black Bean and Corn Salsa recipe.

Equipment

For the best results, use a skillet that gets hot and stays hot—like a cast iron skillet. It helps create that delicious sear on the corn and brings out a rich, roasted flavor. If you don’t have cast iron, a heavy-bottomed stainless steel or nonstick skillet will still work—just make sure it's large enough to spread the corn out in a single layer so it can char instead of steam.

Storage

Store leftover corn in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through, or microwave it in short bursts, stirring in between. Add a splash of lime juice or a sprinkle of fresh cilantro to refresh the flavor before serving.

Top Tips

Use a hot skillet to get that nice char on the corn—don’t overcrowd the pan.
Stir just enough to keep things from burning, but let the corn sit for a minute or two at a time so it can caramelize.
If using frozen corn, make sure it’s fully thawed and patted dry to avoid steaming.
Add lime juice and cilantro at the end to keep their flavors fresh and bright.
Taste before serving and adjust salt, pepper, or spice as needed.

Serving Suggestions

Skillet roasted corn makes a great side dish for just about any Mexican or Southwestern-style meal. It pairs perfectly with grilled meats, rice and beans, or can be served alongside enchiladas, quesadillas, or a fresh salad for a colorful and flavorful plate.

You can also use this pan roasted corn as a topping to take your tacos to the next level. Sprinkle it over these crispy beef tacos, spoon it onto fresh fish tacos with mango salsa, or add it to chicken fajita skillet tacos for a little extra texture and sweet, smoky flavor.

FAQ

Can I make this with canned corn instead of fresh or frozen?

Yes, just be sure to drain and rinse the corn well. Pat it dry with a paper towel to help it brown in the skillet.

Can I make this ahead of time?

You can prep the ingredients in advance and even cook the corn ahead. Reheat it in a skillet just before serving for the best texture.

Is skillet roasted corn spicy?

Pan roasted corn has a mild kick from the red chili, but you can adjust the heat by using a milder pepper or leaving it out entirely.

Looking for more side dish recipes? Try these:

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