Buttery Jalapeño Lime Skillet Corn With Crumbly Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 4 cups corn kernels (fresh or frozen, thawed)
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 2 jalapeños, finely chopped (seeds removed for mild)
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika or chili powder
• 2 tbsp sour cream or Mexican crema
• 2 tbsp fresh lime juice (plus extra lime wedges)
• 1 tsp lime zest (from 1 lime)
• 1/2 cup crumbled cotija, queso fresco, or feta
• 1/4 cup chopped fresh cilantro or green onions

Do This

• 1. Heat a large skillet over medium-high heat; add olive oil and 2 tbsp butter.
• 2. Add corn in an even layer; cook 5–7 minutes, stirring occasionally, until lightly charred in spots.
• 3. Reduce to medium; add remaining 1 tbsp butter, jalapeños, garlic, salt, pepper, and smoked paprika. Cook 2–3 minutes.
• 4. Stir in sour cream (or crema), lime juice, and lime zest; cook 1–2 minutes until warm and glossy.
• 5. Remove from heat; fold in most of the crumbled cheese and cilantro, reserving a little for garnish.
• 6. Taste and adjust seasoning with extra salt, lime, or jalapeño as desired.
• 7. Serve warm straight from the skillet, topped with remaining cheese, herbs, and extra lime wedges.

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Why You’ll Love This Recipe

• Sweet, juicy corn meets a gentle jalapeño kick for a balanced sweet-spicy bite.
• All made in one skillet in under 30 minutes, using simple, easy-to-find ingredients.
• Rich, buttery and slightly creamy, but still bright thanks to lots of lime and fresh herbs.
• Perfect as a warm snack, side dish for tacos or grilled meats, or a game-day crowd-pleaser.

Grocery List

• Produce: Corn (fresh ears or frozen kernels), jalapeños, garlic, limes, fresh cilantro or green onions
• Dairy: Unsalted butter, sour cream or Mexican crema, cotija or queso fresco (or feta)
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika or chili powder

Full Ingredients

Main Skillet Corn

• 4 cups corn kernels
  • About 4–5 large ears of corn, kernels cut off, or
  • 1 (20 oz) bag frozen corn, thawed and well drained
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil (or other neutral oil like canola or avocado)
• 2 medium jalapeños, finely chopped
  • Seeds and ribs removed for mild heat, or leave some in for spicier
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika or mild chili powder
• 2 tbsp sour cream or Mexican crema
• 2 tbsp freshly squeezed lime juice (from about 1 lime)
• 1 tsp finely grated lime zest (from about 1 lime)

Finishing & Serving

• 1/2 cup crumbled cotija, queso fresco, or feta cheese, divided
• 1/4 cup chopped fresh cilantro leaves
  or thinly sliced green onions (green parts)
• Lime wedges, for serving
• Optional: extra smoked paprika, chili powder, or chili-lime seasoning for sprinkling on top

Step-by-Step Instructions

Step 1: Prep the veggies and toppings

Shuck the corn if using fresh, then stand each ear on its end in a large bowl and carefully slice downward with a sharp knife to remove the kernels. You should end up with about 4 cups. If using frozen corn, measure out 4 cups, thaw completely, and pat dry with paper towels so it will char instead of steaming.

Finely chop the jalapeños. For a milder dish, slice them in half and scrape out the seeds and white ribs before chopping; for more heat, leave some seeds in. Mince the garlic. Crumble the cotija (or other cheese) and chop the cilantro or green onions. Zest and juice the lime, keeping zest and juice separate. Set everything near the stove; this recipe moves quickly once the pan is hot.

Step 2: Sear the corn for deep flavor

Place a large heavy skillet (cast iron works especially well) over medium-high heat. Add the olive oil and 2 tablespoons of the butter. When the butter is melted and just starting to brown at the edges, add the corn in an even layer. Let it cook undisturbed for 2–3 minutes so it can pick up some color.

Stir and continue cooking for another 3–4 minutes, stirring only occasionally. You are looking for some kernels to blister and lightly char in spots while staying juicy. If the pan looks dry or the corn starts to scorch, reduce the heat slightly. This searing step gives the dish a deep, toasty sweetness that balances the jalapeño and lime.

Step 3: Add jalapeños, garlic, and spices

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, stir in the chopped jalapeños and minced garlic. Sprinkle in the kosher salt, black pepper, and smoked paprika (or chili powder).

Cook, stirring frequently, for 2–3 minutes. The jalapeños should soften slightly and the garlic should smell fragrant but not browned. Adjust the heat as needed; if garlic browns too much, it can turn bitter. At this point the kitchen should smell buttery, smoky, and spicy all at once.

Step 4: Make it spoonable with lime and a touch of creaminess

Add the sour cream (or Mexican crema), lime juice, and lime zest to the skillet. Stir well to coat every kernel. The sour cream will loosen into a light, silky sauce that clings to the corn without feeling heavy. If it seems too thick, you can splash in 1–2 teaspoons of water to loosen it slightly.

Cook for 1–2 minutes, just until everything is heated through and glossy. Taste and adjust: add a pinch more salt if needed, a little more lime juice for extra brightness, or a bit more smoked paprika for a deeper smoky note.

Step 5: Fold in cheese and herbs

Turn off the heat. Sprinkle about three-quarters of the crumbled cotija (or other cheese) and most of the cilantro or green onions over the corn. Gently fold everything together so the cheese softens slightly in the residual heat but does not fully melt into the sauce; you want little pockets of salty, crumbly bites throughout.

Taste once more and adjust the seasoning. If you like it spicier, you can stir in a bit of extra finely chopped jalapeño at this stage, which will stay a bit fresher and brighter than what was cooked in the pan.

Step 6: Serve warm and garnish generously

Spoon the buttery skillet corn into a warm serving bowl, or simply serve it right out of the skillet for a rustic, casual feel. Top with the remaining crumbled cheese and herbs. If you like, dust the top lightly with smoked paprika, chili powder, or chili-lime seasoning for color and a hint of extra flavor.

Serve immediately while hot and spoonable, with lime wedges on the side so everyone can add more zing to taste. This is fantastic on its own as a snack, piled next to grilled meats, tucked into tacos, or scooped up with tortilla chips.

Pro Tips

• Dry your corn well. Excess moisture keeps the kernels from charring. Pat thawed frozen corn or freshly cut kernels dry with paper towels before cooking.
• Use a big, hot skillet. A wide pan (especially cast iron) lets the corn sit in a single layer so it sears instead of steaming.
• Control the heat level. Remove jalapeño seeds and ribs for mild heat. For extra spice, leave them in or add a pinch of cayenne at the end.
• Add dairy off the direct heat. Stir in the sour cream and cheese at the end so they stay silky and do not break or turn grainy.
• Finish with fresh lime. A squeeze of lime right at the table wakes up all the flavors and keeps the dish from feeling heavy.

Variations

• Extra-creamy style: Increase sour cream or crema to 1/4 cup and add 2 tbsp milk or half-and-half, simmering briefly to thicken. This gives a slightly saucier, elote-inspired texture.
• Smoky bacon twist: Cook 3 slices of chopped bacon in the skillet first until crisp. Remove, leaving the fat; reduce the butter by 1 tablespoon and cook the corn in the bacon drippings. Stir the crisp bacon back in at the end.
• Cheesy skillet dip: After Step 4, stir in 1/2 cup shredded Monterey Jack or pepper jack cheese and let it melt over low heat, turning the dish into a scoopable, gooey corn dip for chips or toasted bread.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a small splash of water or milk, stirring until warmed through. You can also microwave in 30-second bursts, stirring between each, until hot. If the dish seems a bit dry after reheating, stir in a teaspoon or two of butter or sour cream to bring back the richness.

For make-ahead prep, you can chop the jalapeños, garlic, herbs, and crumble the cheese up to 1 day in advance; store them separately in the fridge. Cook the corn mixture just before serving for the best texture and bright flavors. If you need to cook it ahead, slightly undercook the corn, then reheat in a skillet and finish with lime juice, herbs, and cheese right before bringing it to the table.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 260 calories; 17 g fat; 8 g saturated fat; 25 g carbohydrates; 3 g fiber; 7 g protein; 6 g sugar; 380 mg sodium. Actual values will vary based on the exact cheese and sour cream used.