The next time you have leftover corn on the cob you have to try this spicy Mexican corn recipe. It’s a buttery and spicy side dish that takes very little time to make. The sweet corn and zesty lime go great together.
You might also like this rainbow Mexican corn salad recipe!

(Update) Yesterday we celebrated my father in law’s birthday and I ended up with lots of corn on the cob leftover. I remembered this old recipe and decide to redo it.
I am so glad I did make this spicy Mexican corn because it was sensational. It’s not low carb but it is crazy good. It has plenty of butter but also spices like cumin and garlic. Then there is the lime zest and cilantro which give it a brightness to go with the sweet corn. You’ve got to try this one.
Ingredients I Used
As I mentioned I used cooked corn on the cob from the night before. You can use fresh if you prefer or even frozen. It just has to be cooked. The other ingredients are butter, garlic, paprika, chili powder, cumin, lime zest, lime juice, cilantro, salt & pepper.
Let’s Make Some Spicy Mexican Corn!
Start with a large skillet and add 2 tablespoons of butter. Once it has melted add your garlic, lime zest and spices and mix well, reserving the last tablespoon of butter for the end. Then add in your corn and sauté for about a minute or two making sure the corn is heated through.
Lastly add the rest of the butter and mix well. Turn the heat off the corn and squeeze the lime juice and sprinkle some cilantro and you are ready to serve.
2 variations of this spicy Mexican corn dish
While I love this dish just the way it is, here are 2 more variations you might want to try.
- I had some leftover cajun shrimp from our birthday feast and so I added it to this corn dish for my lunch. It went great and made it more like a meal. So if you wanted you can add cooked shrimp at the end and mix it well.
- Another idea is you can make this a cold corn salad. It would be great for a picnic or cold summer side dish. I would not use a pan at all. Just mix olive oil (2 tablespoons) instead of butter. Mix it with the lime juice, lime zest, garlic and spices so it’s like a dressing. Toss the dressing with the corn and add a lot of cilantro. Refrigerate the corn salad before eating.
Recipe Tips And Notes
- This is a great recipe for leftover corn but you can also use fresh or frozen. Just make sure it is cooked before you add it to the pan.
- While this is spicy it is not spicy hot. If you wanted some heat too, you could add a diced jalapeno, or just add some cayenne pepper or even hot pepper flakes.
- I also had leftover cajun shrimp which I chopped up and added. It was really delicious so keep that in mind. I have a cilantro lime shrimp recipe that would go great with this dish.
- This is a great summer side dish and would make a great corn salad for a picnic. I would use olive oil instead of butter and mix it with the garlic, spices and lime juice before mixing with the cooked corn. Then add the cilantro and mix well.
Spicy Mexican Corn
So next time you find yourself with left over ears of cooked corn, reuse it! You’ll love this spicy Mexican corn recipe. Enjoy.
The nutritional information for 1 serving is:
172 cals / 9.8g fat / 20g carbs / 0.9g fiber / 3g protein
Spicy Mexican Corn (Using Leftover Corn)
Spicy Mexican corn is a delicious way to use leftover corn on the cob. The zest lime and spices perfectly compliment the sweet corn and butter.
Ingredients
- 4 cups cooked corn (roughly 4 ears)
- 3 tablespoons butter
- 1 teaspoon garlic, crushed
- 1 lime, both juice and zest
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon pepper
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ cup fresh chopped cilantro
Instructions
- Cut the corn off of the cobs and set aside.
- In a large skillet, melt 2 tablespoons of butter.
- Add your garlic, lime zest, chili powder, cumin, salt, pepper, and paprika.
- Stir the spices into the butter and then add your corn.
- Saute for 2 - 3 minutes or until the corn is cooked through and the spices are well incorporated.
- Add your last tablespoon of butter and mix until melted.
- Turn off the heat and add your lime juice and mix well.
- Sprinkle chopped cilantro on top and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 172Unsaturated Fat: 0g
Jean
Great recipe!! I’ve found that the fresh corn has not been great this year. I’m always looking for another way to prepare it instead of off the cob. I did halve the recipe and just eye-balled with a few shakes of the spices. I also added some chopped black olives and pickled jalapenos. I like your ideas of adding seasoned cooked shrimp and also the olive oil for a salad! Thanks, Denise, for this keeper recipe that I’ll surely make again!
Denise
So glad you liked it! That’s for commenting and sharing your tips. The pickled jalapenos sound great!
Meri Schroeder
Yummy! I had some leftover corn on the cob to use and Googled that and found your recipe! Delicious. I did add a chopped up jalapeno and paired with black bean/sweet potato burger, topped with a chipotle mayo. I also added a tiny bit of creama to some of my corn (on my plate). So good. Thanks for the recipe!
Denise
Hi Meri,
That sounds delicious! So glad you liked it. 🙂
Liz
This is the perfect way to use up all the summer corn I have in my fridge!! Perfect for taco night. Thanks for the idea!
Becky Noel
This was delicious!
Denise
Hi Becky, so glad you liked it. I often have leftover ears of corn and I hate to waste it!
Raia
Looks tasty, Denise! Thanks so much for sharing at Savoring Saturdays!
[email protected]
Thanks Raia!
Sarah C
I love corn and this sounds just perfect.
angie
that sounds delicious fresh corn with that much taste and seasoning would taste awesome and be refreshing as well. Thanks for sharing
come see what we shared http://shopannies.blogspot.com
[email protected]
Thanks Angie!
Margy
Sounds good. I’ve been cooking mine plain and hubby loves it as a change from corn on the cob. I have some wonderful Anaheim chilies still producing. I bet some diced up would give it a little more zing. – Margy
[email protected]
Oh that sounds good! I think next year we are going to plant a bigger variety of peppers….Anaheim chillies sound great.
Jolie
This recipe lost delicious! It reminds me of the street corn that I got in Mexico. I know what I’m brining to the BBQ now, thank you!
[email protected]
That’s great! Thanks for stopping by Jolie!
Liz Mays
I love the seasonings you used and that you used leftover corn which I have around often!
[email protected]
Thanks Liz! We really enjoyed it!
Carlee
Yum! What a perfect way to use that already cooked corn. It is never as good the second time you heat it up, but done this way it looks like it could be!
[email protected]
I like it! Thanks for stopping back Carlee!