Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Easy Grilled Mexican Street Corn is the perfect summer side dish. After making it dozens of times for BBQs, I’ve perfected the crispy, juicy texture. The secret? Grilling the corn until it’s charred, then slathering it with a creamy, tangy sauce. It’s better than takeout and so addictive, your guests will beg for more. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Homemade Olive Garden Style Breadsticks Recipe and Refreshing White Christmas Mojitos with Coconut and Mint.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Better than takeout taste
- Easy to make on the grill
- Customizable with your favorite toppings
- Perfect for summer BBQs and cookouts
What You'll Need for Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 2 limes, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: Chili flakes
- Optional: Diced jalapeño
- Optional: Lime wedges
đź“ť Ingredient Notes
- Cotija cheese: If you can't find cotija, feta cheese makes a great substitute.
đź›’ Tools & Equipment I Recommend
- Grill Pan — Ensures even cooking and charring for perfect Mexican street corn. → See on Amazon
- Kitchen Scale — Measures ingredients accurately for consistent results. → See on Amazon
How to Make Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Prepare the sauce: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Assemble the corn: Spread the sauce onto the grilled corn, then sprinkle with cotija cheese and cilantro. Add any optional toppings.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- : For a smokier flavor, try grilling the corn in the husk first, then removing it before adding the sauce and toppings.
- Common mistake and fix: Avoid overcooking the corn to prevent it from becoming dry. Keep an eye on it and turn it frequently.
- : For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives or use Greek yogurt.
- : Make it a meal by adding grilled chicken or steak to the grill and serving the corn on the side.
Storing & Reheating Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
Freezing Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: For a spicier version, add diced jalapeño or chili flakes to the sauce.
- Best substitution: Substitute the mayonnaise and sour cream with Greek yogurt for a lighter version.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is dry, it was overcooked. To fix, brush it with a little bit of olive oil before adding the sauce and toppings.
Want to level up this recipe?
Grill Brush — Ensures your grill is clean for even cooking and better flavor. → Check price on Amazon
Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 2 limes, juiced
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings
- Chili flakes
- Diced jalapeño
- Lime wedges
Instructions
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Prepare the sauce: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Assemble the corn: Spread the sauce onto the grilled corn, then sprinkle with cotija cheese and cilantro. Add any optional toppings.
Notes
- Chef tip: For a spicier version, add diced jalapeño or chili flakes to the sauce.
- Best substitution: Substitute the mayonnaise and sour cream with Greek yogurt for a lighter version.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is dry, it was overcooked. To fix, brush it with a little bit of olive oil before adding the sauce and toppings.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
Nutrition Per Serving
- Calories: 270
- Protein: 6g
- Fat: 20g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 400mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
While you can prepare the sauce ahead of time, it's best to grill and assemble the corn just before serving for the best texture and flavor.
Overcooking the corn can cause it to become dry. To prevent this, keep an eye on it and turn it frequently while grilling.
Yes, you can! Preheat your air fryer to 400°F (200°C), then cook the corn for 10-15 minutes, turning occasionally, until charred.
Feta cheese makes a great substitute for cotija cheese in this recipe.
While Mexican street corn can be part of a balanced meal, it's high in calories and fat due to the mayonnaise and cheese. Enjoy it in moderation.
A Warm Final Note
I can’t wait for you to try Easy Grilled Mexican Street Corn Recipe for Summer BBQs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
