Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Grilled Mexican Street Corn is the ultimate summer BBQ side dish! After making this many times, I’ve perfected the crispy, juicy texture and creamy, tangy sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Gluten-Free Orange Chicken Recipe for Dinner and Easy Keto Grilled Halloumi and Watermelon Summer Salad.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Crispy, juicy corn on the cob
- Creamy, tangy sauce with a kick
- Easy to make on the grill
- Better than takeout!
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
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Chili powder
- Ground cumin
- Smoked paprika
- Salt
- Black pepper
- Lime juice
- Cilantro
- Optional: Crumbled cotija or feta cheese
- Optional: Fresh cilantro, chopped
📝 Ingredient Notes
- Cotija cheese: If you can't find cotija, feta cheese is a great substitute.
🛒 Tools & Equipment I Recommend
- Grill — Gives perfect char marks for that smoky flavor. → See on Amazon
- Grill brush — Keeps your grill clean for even cooking. → See on Amazon
How to Make Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-12 minutes.
- Prepare sauce: In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper.
- Slather sauce: Slather the sauce onto the grilled corn, coating it evenly.
- Serve: Serve immediately, garnished with additional cotija cheese and cilantro if desired.
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 tough and dry. To prevent this, keep an eye on it and turn it frequently.
- Pro tip: For extra flavor, grill the corn with the husks on, then remove them after grilling.
- Pro tip: Make the sauce ahead of time and store it in the refrigerator until ready to use.
Storing & Reheating Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftover corn in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The sauce can be made up to 2 days ahead. Store in the refrigerator until ready to use.
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 more chili powder or a pinch of cayenne pepper.
- Best substitution: If you can't find cotija cheese, feta cheese is a great substitute.
- Make-ahead: The sauce can be made up to 2 days ahead. Store in the refrigerator until ready to use.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or additional lime juice.
Want to level up this recipe?
Grill thermometer — Ensures perfect temperature for even cooking and prevents overcooking. → 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
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Seasonings
- Chili powder
- Ground cumin
- Smoked paprika
- Salt
- Black pepper
- Lime juice
- Cilantro
Optional Toppings
- Crumbled cotija or feta cheese
- Fresh cilantro, chopped
Instructions
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-12 minutes.
- Prepare sauce: In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper.
- Slather sauce: Slather the sauce onto the grilled corn, coating it evenly.
- Serve: Serve immediately, garnished with additional cotija cheese and cilantro if desired.
Notes
- Chef tip: For a spicier version, add more chili powder or a pinch of cayenne pepper.
- Best substitution: If you can't find cotija cheese, feta cheese is a great substitute.
- Make-ahead: The sauce can be made up to 2 days ahead. Store in the refrigerator until ready to use.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or additional lime juice.
Storage
- Fridge: Store leftover corn 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 sauce can be made up to 2 days ahead. Store in the refrigerator until ready to use.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 20g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 350mg
- Cholesterol: 40mg
- Sat. Fat: 8g
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 make the sauce up to 2 days ahead. Store it in the refrigerator until ready to use.
Overcooking can cause the corn to become dry. To prevent this, keep an eye on it and turn it frequently.
Yes, you can grill the corn in the oven. Preheat the oven to 400°F (200°C) and cook the corn, turning occasionally, until charred on all sides, about 20-25 minutes.
Feta cheese is a great substitute for cotija cheese.
It's not recommended to freeze leftover corn as it can become mushy and lose its 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!
