Skillet Mexican Street Corn with Garlic and Lime

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 17 minutes pairs fresh or frozen corn kernels, unsalted butter, minced 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.

★ 4.2 (15 ratings) Prep: 5 min Cook: 12 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Transfer corn to a serving bowl and sprinkle 1/4 cup crumbled cotija cheese and 2 tablespoons chopped fresh cilantro on top.
  5. Step 5: Serve warm as a side dish or snack.

Frequently asked questions

How long does Skillet Mexican Street Corn with Garlic and Lime take to make?

Total time is about 17 minutes (5 min prep + 12 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 Skillet Mexican Street Corn with Garlic and Lime?

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 fresh or frozen corn kernels from drying out.

Can I substitute ingredients in Skillet Mexican Street Corn with Garlic and Lime?

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 Skillet Mexican Street Corn with Garlic and Lime 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.

What goes well with Skillet Mexican Street Corn with Garlic and Lime?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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