Sautéed Mexican Street Corn with Chili-Lime Butter

By · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 15 minutes pairs (from about 4 ears) 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

Instructions

  1. Step 1: Heat 3 tablespoons unsalted butter in a large skillet over medium heat until melted and foaming.
  2. 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.
  3. 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.
  4. Step 4: Remove skillet from heat, then stir in 1 tablespoon fresh lime juice and 1/2 cup crumbled cotija cheese until well combined.
  5. Step 5: Transfer corn to a serving bowl and sprinkle 2 tablespoons chopped fresh cilantro on top. Serve warm as a festive side.

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Frequently asked questions

How long does Sautéed Mexican Street Corn with Chili-Lime Butter take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Mexican Street Corn with Chili-Lime Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Sautéed Mexican Street Corn with Chili-Lime Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Mexican Street Corn with Chili-Lime Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Mexican Street Corn with Chili-Lime Butter vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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