Skillet Mexican Street Corn with Garlic and Lime

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 with garlic, lime, and creamy mayonnaise, topped with chili powder and cotija cheese for a quick street food snack. This Mexican-inspired street-food recipe, ready in about 17 minutes, pairs corn kernels, unsalted butter, garlic cloves 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 fresh or frozen corn kernels
2 tbsp unsalted butter
3 minced garlic cloves
1/3 cup mayonnaise
1 1/2 tbsp freshly squeezed lime juice
1 tsp chili powder
1/4 cup crumbled cotija cheese
2 tbsp chopped fresh cilantro
1/2 tsp salt

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 2 tablespoons unsalted butter in a large skillet over medium heat until melted and hot. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Add 4 cups fresh or frozen corn kernels to the skillet and cook for 8-10 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
Step 3: Remove skillet from heat and stir in 1/3 cup mayonnaise, 1 1/2 tablespoons freshly squeezed lime juice, 1 teaspoon chili powder, and 1/2 teaspoon salt until the sauce coats the corn evenly.
Step 4: Transfer corn to a serving bowl and sprinkle 1/4 cup crumbled cotija cheese and 2 tablespoons chopped fresh cilantro on top.
Step 5: Serve warm as a side dish or snack.