Sautéed Mexican Street Corn with Cotija and Chili Lime Butter

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 developed and reviewed.

Golden sautéed corn kernels tossed in a zesty chili lime butter and topped with crumbly Cotija cheese for an irresistible Mexican street food flavor. This Mexican-inspired street-food recipe (vegetarian), ready in about 17 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 220 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: 12 min Serves 4 Mexican cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and foaming. Add 4 cups fresh corn kernels and sauté for 6-8 minutes, stirring frequently, until kernels are golden and slightly blistered.
Step 2: Stir in 1 tsp chili powder, 1 tsp lime zest, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for an additional 2 minutes until the butter is fragrant and coats the corn evenly.
Step 3: Remove from heat and immediately sprinkle 1/2 cup crumbled Cotija cheese and 2 tbsp chopped fresh cilantro over the corn. Toss gently to combine, then serve warm as a flavorful side dish or snack.