Crispy Mexican Street Corn Style Grilled Zucchini
Crispy Mexican Street Corn Style Grilled Zucchini is the perfect side dish that’s better than takeout and ready in just 20 minutes. After making this many times, I’ve discovered the trick to getting that perfect char and flavor. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Peanut Sauce Recipe for Dinner or Snacks and Creamy Crockpot Marry Me Chicken Recipe for Easy Dinner.
Why This Crispy Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- It's crispy on the outside and tender on the inside.
- The Mexican street corn seasoning adds a burst of flavor.
- It's a healthier alternative to traditional Mexican street corn.
- It's ready in just 20 minutes, making it perfect for busy weeknights.
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.
- 4 medium zucchini
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- chili powder
- ground cumin
- smoked paprika
- garlic powder
- onion powder
- salt
- black pepper
- cayenne pepper (optional)
- lime juice
- Optional: crumbled cotija or feta cheese
- Optional: chopped fresh cilantro
📝 Ingredient Notes
- zucchini: Use medium-sized zucchini for even cooking.
- cotija or feta cheese: Either works great in this recipe.
🛒 Tools & Equipment I Recommend
- Grill Pan — Ensures even cooking and perfect char marks. → See on Amazon
- Spice Grinder — Ensures fresh and well-blended spices. → 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 the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Coat the zucchini: Drizzle the olive oil over the zucchini and sprinkle the seasoning mixture over the top. Toss to coat evenly.
- Grill the zucchini: Preheat a grill or grill pan over medium-high heat. Grill the zucchini for 2-3 minutes on each side, or until tender and charred.
- Serve: Transfer the grilled zucchini to a serving platter. Sprinkle with the crumbled cheese and chopped cilantro. Serve with lime wedges for squeezing.
Cook's Tips for Perfect Crispy Mexican Street Corn Style Grilled Zucchini
- Common mistake and fix: The #1 reason this recipe fails is overcooking the zucchini, which makes it mushy. To prevent this, keep an eye on the zucchini and remove it from the grill as soon as it's tender and charred.
- Pro tip: For even cooking, make sure the zucchini slices are all about the same thickness.
- Pro tip: To make this recipe even faster, slice the zucchini ahead of time and store it in the fridge until ready to use.
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 fridge for up to 3 days. Make-ahead tip: The seasoning mixture can be made ahead of time and stored in an airtight container at room temperature for up to 1 week.
Freezing Crispy Mexican Street Corn Style Grilled Zucchini
Freezing is not recommended for this dish as it can make the zucchini mushy.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, or until warmed through.
Recipe Notes
- Chef tip: For a smoky flavor, grill the zucchini on a charcoal grill.
- Best substitution: Substitute the cotija or feta cheese with grated Parmesan cheese.
- Make-ahead: The seasoning mixture can be made ahead of time and stored in an airtight container at room temperature for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the zucchini is sticking to the grill, make sure the grill is well-oiled before adding the zucchini.
Want to level up this recipe?
Grill Pan — Ensures even cooking and perfect char marks. → Check price on Amazon
Crispy Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- 4 medium zucchini
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Seasonings
- chili powder
- ground cumin
- smoked paprika
- garlic powder
- onion powder
- salt
- black pepper
- cayenne pepper (optional)
- lime juice
Optional Toppings
- crumbled cotija or feta cheese
- chopped fresh cilantro
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 the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Coat the zucchini: Drizzle the olive oil over the zucchini and sprinkle the seasoning mixture over the top. Toss to coat evenly.
- Grill the zucchini: Preheat a grill or grill pan over medium-high heat. Grill the zucchini for 2-3 minutes on each side, or until tender and charred.
- Serve: Transfer the grilled zucchini to a serving platter. Sprinkle with the crumbled cheese and chopped cilantro. Serve with lime wedges for squeezing.
Notes
- Chef tip: For a smoky flavor, grill the zucchini on a charcoal grill.
- Best substitution: Substitute the cotija or feta cheese with grated Parmesan cheese.
- Make-ahead: The seasoning mixture can be made ahead of time and stored in an airtight container at room temperature for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the zucchini is sticking to the grill, make sure the grill is well-oiled before adding the zucchini.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish as it can make the zucchini mushy.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until warmed through.
- Make ahead: The seasoning mixture can be made ahead of time and stored in an airtight container at room temperature for up to 1 week.
Nutrition Per Serving
- Calories: 90
- Protein: 3g
- Fat: 5g
- Carbs: 7g
- Fiber: 1g
- Sugar: 3g
- Sodium: 480mg
- Cholesterol: 5mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mexican Street Corn Style Grilled Zucchini FAQs
Yes, you can slice the zucchini ahead of time and store it in the fridge until ready to use. However, it's best to grill the zucchini just before serving for the best texture and flavor.
The #1 reason this recipe fails is overcooking the zucchini, which makes it mushy. To prevent this, keep an eye on the zucchini and remove it from the grill as soon as it's tender and charred.
Yes, you can make this recipe in the air fryer. Preheat the air fryer to 400°F (200°C) and cook the zucchini for 5-7 minutes, or until tender and lightly charred.
Substitute the cotija or feta cheese with grated Parmesan cheese.
Yes, this recipe is better than takeout because it's healthier, fresher, and you can customize the seasoning to your liking.
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!
