Best Grilled Mexican Street Corn for Summer BBQs
Grilled Mexican street corn is the ultimate summer BBQ side dish. After making this many times, I’ve perfected the balance of sweet, smoky, and tangy flavors. The crispy charred kernels and creamy cotija cheese make this better than takeout. Keep reading for my best tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and Classic Columbia 1905 Salad with Ham and Swiss Cheese.
Why This Best Grilled Mexican Street Corn for Summer BBQs Is Pure Comfort
- Easy to make with just a few ingredients
- Perfect balance of sweet, smoky, and tangy flavors
- Better than takeout and a crowd-pleaser at BBQs
What You'll Need for Best Grilled Mexican Street Corn 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
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lime juice
- Optional: Lime wedges, for serving
- Optional: Chili powder, for garnish
đź“ť Ingredient Notes
- cotija cheese: Substitute with feta cheese if needed.
đź›’ Tools & Equipment I Recommend
- Grill Light — Ensures even cooking and prevents burning → See on Amazon
- Grill Brush — Makes cleaning the grill a breeze → See on Amazon
How to Make Best Grilled Mexican Street Corn for Summer BBQs
- Prepare the grill: Preheat the grill to medium-high heat (around 400°F/200°C).
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-12 minutes.
- Prepare the sauce: In a small bowl, mix mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir in lime juice.
- Assemble: Brush the sauce onto the grilled corn. Serve with lime wedges and additional chili powder if desired.
Cook's Tips for Perfect Best Grilled Mexican Street Corn for Summer BBQs
- Common mistake and fix: Avoid overcooking the corn. It can become tough and dry. Keep an eye on it and remove it from the grill when it's still slightly tender.
- Pro tip: For a smokier flavor, try grilling the corn in the husk first, then removing it to char the kernels.
- Pro tip: Make ahead: Prepare the sauce up to a day ahead and store it in the refrigerator. Grill the corn just before serving.
Storing & Reheating Best Grilled Mexican Street Corn for Summer BBQs
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 a day ahead.
Freezing Best Grilled Mexican Street Corn 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: For a spicier version, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute cotija cheese with feta cheese if needed.
- Make-ahead: Prepare the sauce up to a day ahead and grill the corn just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not tender after grilling, wrap it in foil and finish cooking in the oven at 400°F (200°C) for 10-15 minutes.
Want to level up this recipe?
Grill Pan — Even heat distribution for perfect grilled marks → Check price on Amazon
Best Grilled Mexican Street Corn for Summer BBQs
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
Seasonings
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lime juice
Optional Toppings
- Lime wedges, for serving
- Chili powder, for garnish
Instructions
- Prepare the grill: Preheat the grill to medium-high heat (around 400°F/200°C).
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-12 minutes.
- Prepare the sauce: In a small bowl, mix mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir in lime juice.
- Assemble: Brush the sauce onto the grilled corn. Serve with lime wedges and additional chili powder if desired.
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute cotija cheese with feta cheese if needed.
- Make-ahead: Prepare the sauce up to a day ahead and grill the corn just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not tender after grilling, wrap it in foil and finish cooking in the oven at 400°F (200°C) for 10-15 minutes.
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 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 a day ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 14g
- Carbs: 24g
- Fiber: 3g
- Sugar: 4g
- Sodium: 360mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Grilled Mexican Street Corn for Summer BBQs FAQs
Yes, you can prepare the sauce up to a day ahead. However, it's best to grill the corn just before serving to prevent it from becoming tough.
Overcooking the corn can cause it to become dry. Keep an eye on it and remove it from the grill when it's still slightly tender.
Yes, you can air fry the corn at 400°F (200°C) for 10-12 minutes, turning occasionally, until charred.
Feta cheese is a good substitute for cotija cheese in this recipe.
While you can freeze the grilled corn, the texture may become mushy upon thawing. It's best to make this dish fresh.
A Warm Final Note
I can’t wait for you to try Best Grilled Mexican Street Corn 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!
