Corn Skillet Recipe

Prepare corn

If using fresh corn, remove kernels from the cobs using a sharp knife. If using frozen, thaw and drain any excess water; pat dry.

Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add olive oil and butter; swirl to melt butter and coat the pan.

Add the chopped onion and sauté 3–4 minutes until translucent and beginning to brown on the edges.

Add the minced garlic and cook 30 seconds until fragrant, stirring constantly so the garlic doesn't burn.

Add the corn kernels in an even layer. Cook undisturbed 3–4 minutes to get a little char, then stir and continue to cook 3–4 more minutes until corn is tender and some kernels show golden brown spots.

Stir in the cumin, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed. Reduce heat to low and keep warm while preparing the pepper mix.

While the corn cooks, place the drained julienned piquillo peppers in a small bowl.

Add the lime juice, honey (or agave), and red pepper flakes if using. Toss gently to combine and let sit 2–3 minutes to marry flavors.

If desired, roughly chop half the peppers to create smaller pieces for easier eating; reserve a few whole strips for garnish.

Taste the warm corn again and fold in half of the prepared piquillo pepper mix so some peppers become integrated into the corn for sweet acidity.

Scatter the tortilla chips evenly over the skillet surface, pressing gently into the warm corn so they absorb some juices but remain crunchy. Alternatively, serve chips on the side for dipping.

Sprinkle the crumbled queso fresco (if using) over the top, then arrange the remaining piquillo pepper strips for color and texture.

Finish with a generous handful of micro cilantro and the optional chopped cilantro. Squeeze lime wedges over just before serving.

Serve immediately from the skillet so chips retain some crunch; provide extra chips and lime wedges on the side. Leftovers: store corn and pepper mix separately in the fridge up to 3 days (chips will become soft).