Crispy Mexican Street Corn Style Grilled Zucchini
Experience the best of Mexican street corn in this crispy grilled zucchini side dish. After making this many times, I’ve discovered the trick to getting that perfect char and flavor. The crispy, golden zucchini is irresistible and cozy, perfect for your summer cookouts. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Roasted Strawberry Basil Ice Cream with a Lime Twist and Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip.
Why This Crispy Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Bursting with Mexican street corn flavors
- Crispy texture with a smoky char
- Easy to make and perfect for cookouts
- Better than takeout and family-approved
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
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- Chili powder
- Smoked paprika
- Salt
- Black pepper
- Lime juice
- Optional: Cotija cheese
- Optional: Fresh cilantro
📝 Ingredient Notes
- Cotija cheese: You can substitute feta cheese if cotija is not available.
🛒 Tools & Equipment I Recommend
- Grill pan — Ensures even cooking and those perfect char marks. → See on Amazon
- Microplane grater — Makes quick work of zesting and grating garlic. → See on Amazon
How to Make Crispy Mexican Street Corn Style Grilled Zucchini
- Prepare the zucchini: Slice the zucchini in half lengthwise, then cut each half into 1/4-inch thick half-moons.
- Make the sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper. Mix well and set aside.
- Grill the zucchini: Heat olive oil in a grill pan over medium-high heat. Add the zucchini and cook for 3-4 minutes on each side, until golden and crispy.
- Serve: Transfer the grilled zucchini to a serving platter. Drizzle the sauce over the zucchini, then sprinkle with cotija cheese and fresh cilantro. Serve immediately.
Cook's Tips for Perfect Crispy Mexican Street Corn Style Grilled Zucchini
- Common mistake and fix: Avoid overcooking the zucchini to prevent it from becoming mushy. Keep an eye on it and remove it from the heat as soon as it's golden and crispy.
- Pro tip: For a smokier flavor, grill the zucchini on an outdoor grill instead of a grill pan.
- Pro tip: To make this dish ahead, prepare the sauce and slice the zucchini up to a day in advance. Store them separately in the refrigerator until ready to grill.
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: The sauce can be made up to 2 days in advance. Slice the zucchini up to a day in advance.
Freezing Crispy Mexican Street Corn Style Grilled Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute feta cheese for cotija cheese if needed.
- Make-ahead: Prepare the sauce and slice the zucchini up to a day in advance. Store them separately in the refrigerator until ready to grill.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the zucchini is not crisping up, try increasing the heat or using a grill pan with higher sides to contain the heat.
Want to level up this recipe?
High-quality grill pan — Ensures even cooking and those perfect char marks, making this dish a hit every time. → Check price on Amazon
Crispy Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- 4 medium zucchini
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
Seasonings
- Chili powder
- Smoked paprika
- Salt
- Black pepper
- Lime juice
Optional Toppings
- Cotija cheese
- Fresh cilantro
Instructions
- Prepare the zucchini: Slice the zucchini in half lengthwise, then cut each half into 1/4-inch thick half-moons.
- Make the sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper. Mix well and set aside.
- Grill the zucchini: Heat olive oil in a grill pan over medium-high heat. Add the zucchini and cook for 3-4 minutes on each side, until golden and crispy.
- Serve: Transfer the grilled zucchini to a serving platter. Drizzle the sauce over the zucchini, then sprinkle with cotija cheese and fresh cilantro. Serve immediately.
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute feta cheese for cotija cheese if needed.
- Make-ahead: Prepare the sauce and slice the zucchini up to a day in advance. Store them separately in the refrigerator until ready to grill.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the zucchini is not crisping up, try increasing the heat or using a grill pan with higher sides to contain the heat.
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 preheated 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made up to 2 days in advance. Slice the zucchini up to a day in advance.
Nutrition Per Serving
- Calories: 140
- Protein: 4g
- Fat: 11g
- Carbs: 7g
- Fiber: 2g
- Sugar: 4g
- Sodium: 350mg
- Cholesterol: 15mg
- Sat. Fat: 3g
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! Cook the zucchini at 400°F for 8-10 minutes, flipping halfway through, until golden and crispy.
Overcooking is the most common reason for mushy zucchini. Keep an eye on it and remove it from the heat as soon as it's golden and crispy.
Yes, you can prepare the sauce and slice the zucchini up to a day in advance. Store them separately in the refrigerator until ready to grill.
Feta cheese is the best substitute for cotija cheese.
Yes, you can. However, a grill pan will give you better char marks and help to cook the zucchini more evenly.
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!
