Heat oil in a pan set over medium heat. Drain corn and add to pan.
Let corn roast for 8-10 minutes, stirring occasionally, then add garlic. Cook for an additional 5-7 minutes, still stirring occasionally, or until the corn is golden brown to your liking.
Remove the pan from the heat and season with chile lime seasoning (or your preferred spices). Stir in crumbled queso fresco, if using, and serve warm.
