Crispy Mexican Street Corn Style Grilled Zucchini
Grilled zucchini gets a Mexican street corn makeover in this crispy, tangy side dish. After making this many times, I discovered the trick to getting perfect char marks and a crispy texture. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Garlic Parmesan Chicken and Potatoes and Burnt Basque Cheesecake Recipe with Creamy Texture.
Why This Crispy Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Crispy texture with a smoky char
- Tangy, sweet, and savory flavors
- Healthier alternative to traditional street corn
- Easy to make and perfect for summer cookouts
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
- Cotija cheese
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Salt
- Pepper
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Salt
- Pepper
- Lime
- Cotija cheese
- Optional: Fresh cilantro
- Optional: Diced jalapeño
- Optional: Crumbled feta cheese
đź“ť Ingredient Notes
- Zucchini: Use medium-sized zucchini for even cooking.
- Cotija cheese: Substitute with feta cheese if unavailable.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect char marks → See on Amazon
- Grill pan — Indoor grilling convenience for year-round use → See on Amazon
How to Make Crispy Mexican Street Corn Style Grilled Zucchini
- Prepare zucchini: Slice zucchini lengthwise into 1/2-inch thick slices. Brush both sides with oil and season with salt and pepper.
- Grill zucchini: Preheat grill or grill pan to medium-high heat. Grill zucchini slices for 3-4 minutes on each side or until char marks form and zucchini is tender.
- Prepare sauce: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Assemble: Spread sauce onto grilled zucchini slices. Sprinkle with cotija cheese and desired toppings. Serve immediately.
Cook's Tips for Perfect Crispy Mexican Street Corn Style Grilled Zucchini
- Common mistake and fix: Avoid overcooking zucchini to prevent it from becoming mushy. Keep an eye on it and remove from heat as soon as char marks form.
- Pro tip: For a smokier flavor, grill zucchini on an outdoor grill instead of a grill pan.
- Pro tip: Make this recipe vegetarian by using a plant-based mayonnaise and omitting the cheese or using a vegan alternative.
- Pro tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
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: Prepare the sauce up to 1 day ahead and store in the refrigerator. Grill and assemble the zucchini just before serving.
Freezing Crispy Mexican Street Corn Style Grilled Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a skillet over medium heat until warmed through. Microwave: Not recommended for reheating in the microwave as it can make the zucchini soggy.
Recipe Notes
- Chef tip: For a spicier version, add diced jalapeño to the sauce or sprinkle with red pepper flakes.
- Best substitution: Substitute zucchini with yellow squash or eggplant for a similar texture and flavor.
- Make-ahead: Prepare the sauce up to 1 day ahead and store in the refrigerator. Grill and assemble the zucchini just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of water or lime juice. If it's too thin, add more mayonnaise or sour cream.
Want to level up this recipe?
High-quality grill pan — Even heat distribution for perfect char marks and even cooking → Check price on Amazon
Crispy Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- Zucchini
- Mayonnaise
- Sour cream
- Lime
- Cotija cheese
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Salt
- Pepper
Seasonings
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Salt
- Pepper
- Lime
- Cotija cheese
Optional Toppings
- Fresh cilantro
- Diced jalapeño
- Crumbled feta cheese
Instructions
- Prepare zucchini: Slice zucchini lengthwise into 1/2-inch thick slices. Brush both sides with oil and season with salt and pepper.
- Grill zucchini: Preheat grill or grill pan to medium-high heat. Grill zucchini slices for 3-4 minutes on each side or until char marks form and zucchini is tender.
- Prepare sauce: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Assemble: Spread sauce onto grilled zucchini slices. Sprinkle with cotija cheese and desired toppings. Serve immediately.
Notes
- Chef tip: For a spicier version, add diced jalapeño to the sauce or sprinkle with red pepper flakes.
- Best substitution: Substitute zucchini with yellow squash or eggplant for a similar texture and flavor.
- Make-ahead: Prepare the sauce up to 1 day ahead and store in the refrigerator. Grill and assemble the zucchini just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of water or lime juice. If it's too thin, add more mayonnaise or sour cream.
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 skillet over medium heat until warmed through.
- Microwave reheat: Not recommended for reheating in the microwave as it can make the zucchini soggy.
- Make ahead: Prepare the sauce up to 1 day ahead and store in the refrigerator. Grill and assemble the zucchini just before serving.
Nutrition Per Serving
- Calories: 140
- Protein: 4g
- Fat: 12g
- Carbs: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 450mg
- 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
While you can prepare the sauce ahead of time, it's best to grill and assemble the zucchini just before serving to maintain its crispy texture.
Overcooking zucchini can cause it to become mushy. Keep an eye on it and remove from heat as soon as char marks form.
Yes, you can make grilled zucchini in the air fryer. Preheat the air fryer to 400°F (200°C), place the zucchini slices in a single layer, and cook for 8-10 minutes or until tender and lightly browned.
Feta cheese is the best substitute for cotija cheese. It has a similar tangy flavor and crumbly texture.
It's not recommended to freeze grilled zucchini as it can become mushy and lose its crispy texture upon thawing.
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!
