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Skillet Roasted Corn - Mexican Inspired and Ready in 15 Minutes

This easy skillet roasted corn is sweet, smoky, and ready in 15 minutes—perfect as a side dish or taco topping.
Prep Time5 minutes
Cook Time10 minutes
Course: Easy Side Dish
Cuisine: Mexican, southwestern
Servings: 4
Calories: 94kcal

Equipment

  • 1 cast iron skillet A non stick or stainless steel skillet can also be used.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups corn kernels fresh or thawed frozen (10.5 oz | 300 g)
  • 1 red chili minced
  • 1 teaspoon minced garlic
  • 1 tablespoon minced onion
  • 1 tablespoon lime juice optional
  • Fresh chopped cilantro (optional)
  • ¼ teaspoon black pepper
  • Salt to taste

Instructions

  • Heat a large cast iron skillet over medium-high until very hot. Add olive oil. Sautered chili, garlic and onion for a few seconds making sure not to burn. turn heat to medium.
  • 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.
     

Notes

I prefer fresh or frozen corn in this recipe, but you can also used canned corn in a pinch. I like to drain and rinse it before using.
 
Add extras like a few tablespoons of crumbled mexican cheese, black beans or extra seasoning like cumin or chili powder.   

Nutrition

Calories: 94kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 170mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 19mg | Calcium: 7mg | Iron: 0.4mg