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 tangy, creamy flavors. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Juicy Greek Chicken Burgers with Tzatziki Sauce and Easy Baked Turmeric Chicken with Spring Vegetables.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Crispy, juicy corn on the cob
- Tangy, creamy cotija cheese sauce
- Easy to make on the grill
- Perfect for summer BBQs and cookouts
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 chopped fresh cilantro
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Chili powder
- Salt and pepper
- Optional: Lime wedges
- Optional: Additional chopped cilantro
đź“ť Ingredient Notes
- Cotija cheese: Substitute with feta cheese if needed.
đź›’ Tools & Equipment I Recommend
- Grill — Achieves perfect char marks for that authentic street corn flavor. → See on Amazon
- Grill brush — Ensures your grill is clean for even cooking and prevents sticking. → 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 on all sides, about 10-15 minutes.
- Make the sauce: In a bowl, mix mayonnaise, sour cream, cotija cheese, cilantro, chili powder, salt, and pepper.
- Assemble the corn: Spread the sauce onto the grilled corn, then sprinkle with additional cilantro and serve with lime wedges.
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. Keep an eye on it and turn frequently.
- : For a spicier version, add some chopped jalapeño to the sauce.
- : Leftovers can be stored in the fridge for up to 3 days, but the corn may lose some of its crispiness.
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 fridge for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead and stored in the fridge.
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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: Soak the corn in water for 15 minutes before grilling to prevent burning.
- Best substitution: Substitute cotija cheese with feta cheese if needed.
- Make-ahead: The sauce can be made up to 1 day ahead.
- 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.
Want to level up this recipe?
Grill thermometer — Ensures your grill is at the perfect temperature for cooking the corn. → 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 chopped fresh cilantro
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Seasonings
- Chili powder
- Salt and pepper
Optional Toppings
- Lime wedges
- Additional chopped cilantro
Instructions
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Make the sauce: In a bowl, mix mayonnaise, sour cream, cotija cheese, cilantro, chili powder, salt, and pepper.
- Assemble the corn: Spread the sauce onto the grilled corn, then sprinkle with additional cilantro and serve with lime wedges.
Notes
- Chef tip: Soak the corn in water for 15 minutes before grilling to prevent burning.
- Best substitution: Substitute cotija cheese with feta cheese if needed.
- Make-ahead: The sauce can be made up to 1 day ahead.
- 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.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: The sauce can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 21g
- Carbs: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 350mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
The sauce can be made up to 1 day ahead. However, the corn is best cooked and served fresh.
Overcooking can cause the corn to become dry. Keep an eye on it and turn frequently.
Yes, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes, turning occasionally.
Feta cheese is a good substitute.
Not recommended for freezing as the corn may 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!
