Chile Lime “Street”
Hot Corn Recipe

Bring bold Mexican street corn flavor to your table with this creamy, zesty Chile Lime Elotes Skillet Corn recipe. Made with sweet corn, rich mayonnaise, tangy lime juice, and savory cotija cheese, this easy side dish delivers the perfect balance of smoky, citrusy, and cheesy flavors. Whether you are serving it alongside grilled steak, tacos, burgers, barbecue chicken, or fajitas, this skillet street corn recipe is a quick and flavorful addition to any meal. Using premium chile lime seasoning creates a restaurant-style Mexican corn experience right from your kitchen.

This easy elote corn recipe is perfect for weeknight dinners, backyard cookouts, summer BBQ parties, and family gatherings. The creamy texture combined with bright lime and savory spices transforms simple canned corn into a crave-worthy side dish packed with authentic street corn flavor. Chile lime corn recipes continue to trend as one of the most popular Mexican-inspired side dishes because they pair perfectly with grilled meats, Tex-Mex meals, and outdoor entertaining menus.

If you are searching for the best skillet corn recipe, Mexican street corn in a pan, creamy chile lime corn, or an easy elotes recipe, this dish checks every box. It comes together in minutes using pantry-friendly ingredients while delivering bold flavor in every bite. Topped with crumbled cotija cheese and an extra sprinkle of lemon pepper seasoning, this cheesy chile lime street corn recipe is guaranteed to become a family favorite for taco nights, cookouts, and summer recipes.

Chile Lime “Street” Hot Corn

Servings: 4–6

Ingredients

• 3 cups (2 x 15.25oz can) of corn (no salt added)
• 1 cup mayonnaise
• 2 tablespoons Dillo® chile lime seasoning
• 1 teaspoon lemon pepper seasoning (to taste)
• Cotija cheese (the “Parmesan of Mexico”)
• 1/2 fresh squeezed lime juice (to taste)
• Green onions (for garnish)

Instructions

1. Heat a large skillet over medium heat and add the drained corn. Stir in the mayonnaise, chile lime seasoning, and a squeeze of fresh lime juice until evenly coated.
2. Cook for 5–7 minutes, stirring occasionally, until the corn is heated through and the mixture becomes creamy and flavorful.
3. Remove the skillet from the heat and generously top with crumbled cotija cheese.
4. Finish with a light sprinkle of lemon pepper seasoning, a dash of Dillo® chile lime seasoning and green onion garnish. Serve warm.