Taco Tuesday Side Dish: Skillet Lime Corn Saute

One bite of these charred bits of roasted corn laced with jalapeno and green onions, doused in lime juice and a sprinkle of queso fresco will having you saying Ole!

I've got the perfect side dish to go along with your next Taco Tuesday meal.  It's my Skillet Lime Corn Sauté.  It's bursting with flavor and takes no time at all to make.

SKILLET LIME CORN SAUTE

All you need is some corn, frozen or fresh work equally well, a little jalapeno and green onion for zestiness, some lime juice and a bit of queso fresco.  5 Ingredients to the tastiest side dish around!  They are perfect with your weekly tacos and will bring a new fresh flavor to the menu.

Don't stop at tacos though.  This side dish is wonderful next to grilled chicken, steak, or fish.  Why not pack this up and take it on a picnic, or even better to a potluck.  This is an easy quick side dish that is so versatile that it goes with just about everything. 

 

When it's summertime and the corn is fresh make use of that and cut the corn off the cob.  When it's any other season a bag of frozen crisp corn will transform into the most wonderful dish.  And by sautéing the corn you will get little bits of charred corn that brings on the flavor. YUM! 

I recommend using a cast iron skillet for this but it isn't absolutely necessary.  Other skillets may not allow you to get that great charred bits of corn that you are after, but it will taste amazing.

Try this with my Chicken & Bell Pepper Tacos for a great menu idea.  We thought it was the perfect combination and you will to!

Enjoy!

Skillet Lime Corn Sauté

serves 4

2 Tablespoon canola oil
2 cups corn (frozen or from 2 fresh corn cobs, cut off)
1 jalapeno, seeded and diced
1/3 c green onions, whites and greens, sliced

2 limes, juiced
queso fresco, crumbled

In a large cast iron skillet, heat oil over medium high heat.  Once hot add in the corn and cook for 3 minutes without stirring.  Add in green onions and jalapeno, stir and cook for 3 more minutes.

Turn off the heat and add the lime juice.  Stir to combine.  Sprinkle with queso fresco.  Serve hot or at room temperature.