Chili Lime Corn

A simple corn side dish that is sweet & salty, creamy & crunchy, smoky & spicy, brought together by a little lime zing, inspired by Bobby Flay.
Course Side Dish, Veggie
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 160kcal
Author Brianne @ Cupcakes & Kale Chips



  • If your corn is uncooked, place over a medium-high grill for 8-12 minutes, or until slightly charred. You can also use leftover cooked corn, or just boil it, but the corn charred on the grill give it some more smoky flavor.
  • Cut the kernels from the corn and place in a bowl.
  • Add the remaining ingredients, except the feta, and toss to combine well.
  • Add the feta and toss gently.
  • Place in a ceramic or glass baking dish or individual ramekins.
  • Heat the corn through to slightly melt the cheese over the grill or in the oven (this can be done either way, or at any temperature, based on what else you are cooking).


You can prepare this dish in advance and store in the refrigerator, just heating in the oven or grill before serving to heat it through.


Serving: 0.5cup | Calories: 160kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 547mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 1.1mg