Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Easy Grilled Mexican Street Corn is the perfect summer side dish. After making this many times, I’ve found the trick to the best street corn is grilling the corn until it’s charred and juicy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners and Easy Cheesy Baked Halibut Recipe for Dinner.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Easy and quick to make
- Bursting with fresh, bold flavors
- Better than takeout and perfect for summer BBQs
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 on the cob
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Spicy mayo
- Cotija cheese
- Fresh cilantro
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Salt and pepper
- Optional: Extra fresh cilantro
- Optional: Lime wedges
- Optional: Chili powder or TajĂn for extra heat
đź“ť Ingredient Notes
- Cotija cheese: Can be substituted with feta cheese if not available.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilling → See on Amazon
- Grill Pan — Indoor grilling option for year-round cooking → 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 and juicy, about 10-15 minutes.
- Make the spicy mayo: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Assemble the Mexican street corn: Spread the spicy mayo onto the grilled corn, then sprinkle with Cotija cheese and fresh cilantro.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Common mistake and fix: Avoid overcooking the corn. It can become dry and tough. To prevent this, keep an eye on the corn and remove it from the grill as soon as it's charred and juicy.
- Pro tip: For extra flavor, brush the corn with a little bit of olive oil before grilling.
- Pro tip: Make the spicy mayo ahead of time and store it in the refrigerator to save time.
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 refrigerator for up to 3 days. Make-ahead tip: The spicy mayo can be made up to 2 days ahead of time.
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 smokier flavor, grill the corn on an outdoor grill instead of a grill pan.
- Best substitution: Cotija cheese can be substituted with feta cheese if not available.
- Make-ahead: The spicy mayo can be made up to 2 days ahead of time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not cooking evenly, try turning it more frequently or adjusting the heat of the grill.
Want to level up this recipe?
Grill Brush — Ensures a clean grill surface for perfect grilling results → Check price on Amazon
Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Ingredients
Main Ingredients
- 6 ears of corn on the cob
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Seasonings
- Spicy mayo
- Cotija cheese
- Fresh cilantro
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Salt and pepper
Optional Toppings
- Extra fresh cilantro
- Lime wedges
- Chili powder or TajĂn for extra heat
Instructions
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred and juicy, about 10-15 minutes.
- Make the spicy mayo: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Assemble the Mexican street corn: Spread the spicy mayo onto the grilled corn, then sprinkle with Cotija cheese and fresh cilantro.
Notes
- Chef tip: For a smokier flavor, grill the corn on an outdoor grill instead of a grill pan.
- Best substitution: Cotija cheese can be substituted with feta cheese if not available.
- Make-ahead: The spicy mayo can be made up to 2 days ahead of time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not cooking evenly, try turning it more frequently or adjusting the heat of the grill.
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 the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: The spicy mayo can be made up to 2 days ahead of time.
Nutrition Per Serving
- Calories: 300
- Protein: 8g
- Fat: 20g
- Carbs: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: 400mg
- Cholesterol: 20mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
Yes, you can. Preheat your oven to 400°F (200°C) and cook the corn on a baking sheet for 20-25 minutes, turning occasionally.
The corn was likely overcooked. To prevent this, keep an eye on the corn and remove it from the grill as soon as it's charred and juicy.
Yes, you can make the spicy mayo ahead of time and store it in the refrigerator for up to 2 days. However, it's best to grill and assemble the corn right before serving.
While Mexican street corn is a delicious and flavorful dish, it's not particularly low in calories or fat. One serving contains approximately 300 calories and 20 grams of fat.
Feta cheese is a good substitute for Cotija cheese. It has a similar salty, crumbly texture.
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!
