Sautéed Mexican Street Corn with Chili-Lime Butter

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet corn kernels sautéed in a smoky chili-lime butter, finished with cotija cheese and fresh cilantro for a vibrant side dish. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 15 minutes, pairs fresh corn kernels, unsalted butter, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

4 cups (from about 4 ears) fresh corn kernels
3 tbsp unsalted butter
1 tsp chili powder
1/2 tsp garlic powder
1 tbsp lime juice
1/2 cup, crumbled cotija cheese
2 tbsp, chopped fresh cilantro
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 3 tablespoons unsalted butter in a large skillet over medium heat until melted and foaming.
Step 2: Add 4 cups fresh corn kernels to the skillet; sauté for 6-8 minutes, stirring occasionally, until corn is tender and starting to brown on the edges.
Step 3: Stir in 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 1 more minute until spices are fragrant.
Step 4: Remove skillet from heat, then stir in 1 tablespoon fresh lime juice and 1/2 cup crumbled cotija cheese until well combined.
Step 5: Transfer corn to a serving bowl and sprinkle 2 tablespoons chopped fresh cilantro on top. Serve warm as a festive side.