Name: Grilled Mexican Street Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 to 8 medium ears sweet corn, husks removed; 1/2 cup Mexican crema, or sour cream; 1/2 cup mayonnaise; 1/2 cup chopped cilantro; 1 clove garlic, minced; 1/4 teaspoon ground chipotle pepper, or to taste; 2 teaspoons finely grated lime zest, from 1 lime; 2 tablespoons lime juice, from 1 lime; 1/2 cup cotija cheese, crumbled; Lime wedges, to serve

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!

Three grilled corn on the cobs with golden yellow kernels and char marks, laid side by side on a white plate with a blue rim. Each cob is layered with a drizzle of white creamy sauce, sprinkled with crumbled white cheese, and topped with small pieces of fresh green herbs. On the top left of the plate, there is a lime wedge and a mound of extra crumbled white cheese. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Mexican Street Corn Recipe
Top Tip
How to Serve Grilled Mexican Street Corn Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Mexican Street Corn Recipe

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.

Flat lay of six fresh ears of sweet corn with bright yellow kernels and some light green husks removed, a small white bowl filled with smooth white Mexican crema, a small white bowl of creamy pale mayonnaise, a simple white ceramic bowl packed with vibrant green chopped cilantro leaves, a single peeled garlic clove next to a small white bowl with finely minced garlic, a tiny white bowl containing deep reddish-brown ground chipotle pepper powder, a small white bowl holding finely grated pale green lime zest, a small white bowl with freshly squeezed pale yellow lime juice, a simple white bowl heaped with crumbly white cotija cheese, and several fresh lime wedges with glossy green skin arranged neatly—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make this Grilled Mexican Street Corn Recipe without a grill?

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.

What can I substitute for Mexican crema?

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.

Is cotija cheese essential for this recipe?

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.

How spicy is the chipotle pepper in the sauce?

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!