There’s something utterly irresistible about the smoky, zesty, and creamy magic packed in this Grilled Mexican Street Corn Recipe. It’s a perfect blend of bold flavors that brighten up any BBQ or weeknight dinner. Trust me, once you try it, you’ll want to make it over and over!
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Why You'll Love This Recipe
This grilled corn recipe has become one of my all-time favorites because it’s simple yet packed with so much character. It’s the kind of dish that makes you pause and smile after the very first bite.
- Bold and creamy flavor combo: The mix of crema, mayo, lime, and cheese creates this irresistibly rich yet tangy sauce.
- Smoky grilled char: Grilling the corn brings out a natural sweetness and a slight char that takes the flavor next level.
- Quick and easy to prepare: It’s ready in about 20 minutes, making it perfect for last-minute gatherings or a tasty side anytime.
- Super customizable: You can tweak the spice or herbs to suit your taste, making it your own signature version.
Ingredients & Why They Work
The ingredients here balance creamy, smoky, citrusy, and cheesy flavors beautifully. Using fresh lime and quality cotija cheese makes a huge difference, so I always recommend shopping thoughtfully for these.
- Sweet corn ears: Fresh corn with husks removed is key; the natural sweetness shines through when grilled.
- Mexican crema or sour cream: This adds the signature tang and creaminess that defines street corn.
- Mayonnaise: Works with the crema for a luscious, spreadable sauce that sticks to the corn well.
- Chopped cilantro: Adds fresh herbal notes that brighten up the richness.
- Garlic: Just a bit of minced garlic amps up the savory depth.
- Ground chipotle pepper: Brings warm smoky heat without overpowering the corn.
- Lime zest and juice: These two brighten the dish with fresh citrus punch.
- Cotija cheese: Crumbled on top, it adds crumbly, salty, slightly tangy finishes that make every bite pop.
- Lime wedges: For an extra squeeze of brightness right before eating.
Make It Your Way
One of the joys of this Grilled Mexican Street Corn Recipe is how easy it is to personalize. I love adding a sprinkle of smoked paprika when I want a deeper smoky vibe, or swapping cilantro for fresh parsley for a milder herbal note.
- Variation: I’ve tried mixing in a little crumbled feta for a tangier bite, and it worked beautifully!
- Spice it up: Feel free to dial up the chipotle pepper or even add a dash of cayenne for a fiery kick.
- Dairy-free option: You can swap mayo and crema with vegan alternatives if needed—still delicious but lighter.
Step-by-Step: How I Make Grilled Mexican Street Corn Recipe
Step 1: Prepping and Heating the Grill
I start by heating my grill to about 400°F. This gets the grates hot and ready to give the corn that perfect char. Removing the husks ahead of time is crucial—you want the kernels exposed so they can caramelize beautifully. Clean grates mean less sticking, so I always give them a quick brush before placing the corn on.
Step 2: Whisking the Creamy Sauce
While the grill preps, I whisk together the Mexican crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. This combo is where the magic happens—full of fresh, smoky, and tangy flavors. I taste it here and add a pinch of salt if it needs a boost, but usually the cotija and crema bring enough saltiness.
Step 3: Grilling the Corn
Once the grill is ready, I place the husked corn directly on the grates. Let them sit for about 3 minutes without moving to get nice grill marks and some golden-brown char. Then, I turn them to another side, repeating until every side has that delicate charred look. This method locks in the corn’s sweetness and adds a subtle smoky note.
Step 4: Coating and Topping
Immediately after grilling, I brush or spoon the creamy sauce all over each ear, making sure it sticks to every nook. Then, I sprinkle a generous amount of crumbled cotija cheese on top—this contrast of creamy and crumbly is what makes this recipe so memorable. If you like things spicier, a final pinch of chipotle pepper hits the spot. Serve with lime wedges for that fresh zesty squeeze.
Top Tip
After making this grilled Mexican street corn several times, I’ve found some handy tricks that really elevate the flavors and ease the process. These tips helped me avoid common pitfalls and will make your grilling smooth and fun!
- Preheat the grill properly: Don’t rush this step—hot grates are key to getting that beautiful sear on the corn.
- Don’t oversauce: When you brush on the creamy mixture, lightly coat the corn so it doesn’t slide off, keeping every bite balanced.
- Use fresh lime zest and juice: This brightens the sauce and brings fresh layers of flavor you won’t want to skip.
- Serve immediately: This corn tastes best right off the grill while the sauce is fresh and the corn still has that slight crunch.
How to Serve Grilled Mexican Street Corn Recipe
Garnishes
I like to stick with traditional garnishes: extra cotija cheese and fresh lime wedges are essential. Sometimes I add a sprinkle of chili powder or some chopped fresh cilantro for color and extra punch. A little crumbled queso fresco works as a nice alternative to cotija if you want a milder cheese.
Side Dishes
This corn pairs wonderfully with grilled meats like carne asada or wings, but it’s equally awesome alongside simple black bean salad or a fresh avocado and tomato salad for a lighter meal. On busy summer nights, I often serve it with tacos, and it complements the flavors perfectly.
Creative Ways to Present
For parties, I’ve served this corn cut off the cob in bowls, drizzled with the sauce and topped with cheese and chili powder—kind of like a deconstructed version that’s easier to eat with a fork. It’s a big hit! Another fun idea is skewering the ears and arranging them in a colorful wooden board with lime wedges and extra sauce bowls on the side.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the grilled corn tightly in foil or plastic wrap and refrigerate. I find it holds up well for 1-2 days, but the sauce may slide off or get watery, so it’s best to keep sauce and corn separate if you plan to store it.
Freezing
Honestly, I don’t recommend freezing grilled Mexican street corn because the texture of the corn and sauce changes. Freshly grilled is always best, and the toppings don’t freeze well, but if you must, freeze the plain grilled corn before saucing.
Reheating
To reheat, gently warm the corn on a grill or stovetop pan just until heated through to preserve the char and avoid drying out. Then, reapply fresh sauce and toppings to keep that fresh flavor and creamy texture intact.
Frequently Asked Questions:
Absolutely! You can use a grill pan or even broil the corn in the oven, turning frequently to get that charred look and smoky flavor. Just watch closely to avoid burning.
If you can’t find Mexican crema, sour cream makes a great substitute. You might want to thin it with a little milk or lime juice to get a similar consistency and tang.
Cotija cheese is traditional and adds a salty, crumbly texture that is hard to replicate exactly. However, feta or queso fresco are great alternatives if you’re in a pinch.
The chipotle pepper adds a mild smoky heat, but you can easily adjust the amount to suit your spice tolerance. Start small, as chipotle is flavorful and can quickly overpower the sauce if overused.
Final Thoughts
I have to say this Grilled Mexican Street Corn Recipe holds a special place in my summer cookout lineup. It’s simple yet packed with so much personality and warmth—a flavor experience that brings people together. I hope you enjoy making it as much as I do, and make it your own little celebration of smoky, creamy, zesty goodness!
Print
Grilled Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
Grilled Mexican Street Corn is a vibrant and flavorful dish featuring sweet corn grilled to perfection and topped with a creamy, tangy sauce made from Mexican crema, mayonnaise, cilantro, garlic, and lime, finished with crumbly cotija cheese and a sprinkle of chipotle pepper. It’s a perfect side or snack with a smoky char and zesty kick.
Ingredients
Corn
- 6 to 8 medium ears sweet corn, husks removed
Sauce
- ½ cup Mexican crema, or sour cream
- ½ cup mayonnaise
- ½ cup chopped cilantro
- 1 clove garlic, minced
- ¼ teaspoon ground chipotle pepper, or to taste
- 2 teaspoons finely grated lime zest, from 1 lime
- 2 tablespoons lime juice, from 1 lime
Toppings
- ½ cup cotija cheese, crumbled
- Lime wedges, to serve
Instructions
- Prepare the grill: Heat a gas or charcoal grill to 400°F. Once hot, clean the grates thoroughly.
- Make the sauce: In a bowl, whisk together the Mexican crema, mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice. Taste and season with salt carefully as the crema and cotija cheese already contain some salt. Set the sauce aside.
- Grill the corn: Place the husked ears of corn directly onto the hot grill grates. Grill undisturbed for about 3 minutes until the kernels begin to turn golden brown and develop a smoky char. Rotate and continue grilling until all sides are evenly browned, then remove from the grill onto a plate.
- Assemble the corn: Using a brush or spoon, generously coat each ear of corn with the prepared crema sauce. Sprinkle with crumbled cotija cheese over the top. Add an extra sprinkle of chipotle pepper if desired.
- Serve: Serve immediately with lime wedges on the side for squeezing over the corn for extra brightness and flavor.
Notes
- Husk the corn completely before grilling to achieve a good char and smoky flavor.
- If Mexican crema is not available, you can substitute with sour cream for a similar tangy texture.
- Add chipotle pepper incrementally to adjust the spice level to your preference.
- Use fresh lime zest and juice for the most vibrant citrus flavor.
- Grilling times may vary slightly based on grill heat and corn size; look for golden-brown kernels and char marks as cues.
- This dish is best served immediately to enjoy the contrast of warm grilled corn with the cool creamy sauce.
Nutrition
- Serving Size: 1 ear
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
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