Crispy Mexican Street Corn Style Grilled Zucchini
Crispy Mexican Street Corn Style Grilled Zucchini is the perfect side dish that combines the flavors of Mexican street corn with the health benefits of zucchini. After making this many times, I’ve found that the trick to getting the perfect crispy texture is to grill the zucchini just right. The crispy, golden zucchini slices are irresistible and pair perfectly with my Creamy Mushroom Risotto Recipe Easy Dinner Idea. If you love recipes like this, you’ll also enjoy Creamy Mushroom Risotto Recipe Easy Dinner Idea and Hearty Turkey Meatball Soup with Orzo and Spinach.
Why This Crispy Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Crispy texture that's better than takeout
- Quick and easy to make
- Packed with Mexican street corn flavors
- Healthier alternative to traditional side dishes
What You'll Need for Crispy Mexican Street Corn Style Grilled Zucchini
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Zucchini
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Cumin
- Salt
- Pepper
- Cotija cheese
- Fresh cilantro
- Chili powder
- Cumin
- Salt
- Pepper
- Lime juice
- Cotija cheese
- Fresh cilantro
- Optional: Diced red onion
- Optional: Jalapeño slices
- Optional: Crumbled feta cheese
đź“ť Ingredient Notes
- Zucchini: Use firm, straight zucchini for the best results.
đź›’ Tools & Equipment I Recommend
- Grill Pan — Ensures even cooking and perfect grill marks. → See on Amazon
- Zucchini Slicer — Makes quick work of slicing zucchini into even pieces. → See on Amazon
How to Make Crispy Mexican Street Corn Style Grilled Zucchini
- Prepare the zucchini: Slice the zucchini into 1/4-inch rounds and place them in a large bowl.
- Mix the seasoning: In a small bowl, combine chili powder, cumin, salt, and pepper. Set aside.
- Grill the zucchini: Heat a grill pan over medium-high heat. Brush the zucchini slices with olive oil and sprinkle with the seasoning mixture. Grill for 3-4 minutes on each side or until crispy and golden.
- Prepare the topping: In a small bowl, mix together mayonnaise, sour cream, lime juice, and a pinch of salt. Spread the mixture over the grilled zucchini slices.
- Serve: Top with crumbled Cotija cheese and fresh cilantro. Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Mexican Street Corn Style Grilled Zucchini
- : For even cooking, make sure your grill pan is hot before adding the zucchini.
- Common mistake and fix: If the zucchini becomes watery, blot it with a paper towel before adding the topping to prevent a soggy texture.
- : For a spicy kick, add diced jalapeño or a pinch of cayenne pepper to the seasoning mixture.
- : To make this dish vegetarian, substitute feta cheese for Cotija cheese.
Storing & Reheating Crispy Mexican Street Corn Style Grilled Zucchini
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The seasoning mixture can be made up to 1 day ahead and stored in an airtight container at room temperature.
Freezing Crispy Mexican Street Corn Style Grilled Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through.
Recipe Notes
- Chef tip: For the best results, use a grill pan with ridges to create those beautiful grill marks.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: The grilled zucchini can be made ahead and stored in the refrigerator. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the zucchini becomes soggy, blot it with a paper towel before adding the topping to prevent a watery texture.
Want to level up this recipe?
Grill Pan — Ensures even cooking and perfect grill marks. → Check price on Amazon
Crispy Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- Zucchini
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Cumin
- Salt
- Pepper
- Cotija cheese
- Fresh cilantro
Seasonings
- Chili powder
- Cumin
- Salt
- Pepper
- Lime juice
- Cotija cheese
- Fresh cilantro
Optional Toppings
- Diced red onion
- Jalapeño slices
- Crumbled feta cheese
Instructions
- Prepare the zucchini: Slice the zucchini into 1/4-inch rounds and place them in a large bowl.
- Mix the seasoning: In a small bowl, combine chili powder, cumin, salt, and pepper. Set aside.
- Grill the zucchini: Heat a grill pan over medium-high heat. Brush the zucchini slices with olive oil and sprinkle with the seasoning mixture. Grill for 3-4 minutes on each side or until crispy and golden.
- Prepare the topping: In a small bowl, mix together mayonnaise, sour cream, lime juice, and a pinch of salt. Spread the mixture over the grilled zucchini slices.
- Serve: Top with crumbled Cotija cheese and fresh cilantro. Serve immediately and enjoy!
Notes
- Chef tip: For the best results, use a grill pan with ridges to create those beautiful grill marks.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: The grilled zucchini can be made ahead and stored in the refrigerator. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the zucchini becomes soggy, blot it with a paper towel before adding the topping to prevent a watery texture.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through.
- Make ahead: The seasoning mixture can be made up to 1 day ahead and stored in an airtight container at room temperature.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 9g
- Carbs: 7g
- Fiber: 2g
- Sugar: 2g
- Sodium: 350mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mexican Street Corn Style Grilled Zucchini FAQs
Yes, the grilled zucchini can be made ahead and stored in the refrigerator. Reheat before serving.
Zucchini can release water when cooked. To prevent this, blot it with a paper towel before adding the topping.
Yes, you can roast the zucchini in the oven at 400°F for 10-12 minutes or until crispy and golden.
Yes, this recipe is naturally gluten-free.
Feta cheese is a great substitute for Cotija cheese.
A Warm Final Note
I can’t wait for you to try Crispy Mexican Street Corn Style Grilled Zucchini 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!
