Cilantro Lime Corn is an easy vegetable side dish that you can throw together in minutes. Sweet corn cooked with butter, a squeeze of lime, and red pepper flakes and then tossed with cilantro and crumbly cheese, this is a low-effort side dish that everyone will love.
Need an easy veggie side dish for taco Tuesday? This Cilantro Lime Corn is exactly what you’re looking for. Not only is it quick to make and practically fool-proof, but also super delicious and sure to become a family favorite.
The corn is a little buttery, a little tangy from the fresh lime juice, with a little heat from the chili flakes, and balanced out with fresh cilantro and salty cheese (you can use either cotija or feta!). It’s the kind of recipe you’ll be sneaking spoonfuls of from the skillet before it makes its way to the table.
Ingredient Notes
- Lime juice: I recommend using fresh lime juice because it will give you the best flavor, but bottled will work in a pinch.
- Red pepper flakes: This is what gives the Cilantro Lime Corn a little bit of heat, but it can be omitted from the recipe.
- Cotija or feta cheese: Both work great in this recipe. Use whichever one you have on hand.
How to Make Cilantro Lime Corn
This is a brief overview with pictures of how to make this side dish. For the full, printable recipe, scroll down to the recipe card below.
1. Melt butter in a large skillet.
2. Add corn, lime juice, salt, and red pepper flakes.
3. Cook until corn is heated all the way through and most of the liquid is evaporated.
4. Stir in cilantro and sprinkle cheese over the top.
5. Serve, and enjoy!
FAQ
How to store Cilantro Lime Corn?
You can store your cilantro lime corn in the refrigerator for up to 3 days.
What to serve with Cilantro Lime Corn?
This corn would be delicious alongside a juicy steak, BBQ chicken, enchiladas, carnitas, or your favorite tacos.
Cilantro Lime Corn
Ingredients
- 2 tablespoons butter salted or unsalted is okay
- 2 15-ounce cans of whole kernel corn drained
- 1 tablespoon lime juice preferably fresh
- ½ teaspoon paprika
- ¼ teaspoon table salt
- ¼ teaspoon crushed red pepper flakes
- ¼ cup finely chopped cilantro very loosely packed
- ¼ cup crumbled cotija or feta cheese
Instructions
- In a large skillet, melt butter over medium-high heat.
- Once butter is melted, add drained corn, lime juice, paprika, salt, and red pepper flakes.
- Cook, stirring often, until most of the liquid in the pan has evaporated and the corn is heated through.
- Remove from heat and stir in the cilantro. Sprinkle cheese over the top. Taste and add additional salt if needed.
- Serve and enjoy!
Notes
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