Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Easy Grilled Mexican Street Corn is the perfect summer side dish. After making this for countless BBQs, I’ve discovered the secret to the best street corn: grill it until charred, then slather on a creamy mayo mixture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Iced Blue Tea Latte Recipe with Vanilla Cold Foam and Fresh Strawberry Salsa Stuffed Avocados Recipe.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Perfect for summer BBQs
- Better than takeout
- Easy to customize with your favorite toppings
- Always a crowd-pleaser
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 crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: Crumbled feta cheese
- Optional: Chopped red onion
- Optional: Sliced jalapeño
- Optional: Lime zest
📝 Ingredient Notes
- Cotija cheese: Substitute with feta cheese if unavailable.
🛒 Tools & Equipment I Recommend
- Grill Pan — Even heat distribution for perfect charring → See on Amazon
- Microplane Zester — Effortlessly grate lime zest for extra flavor → See on Amazon
How to Make Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat (about 400°F).
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Prepare mayo mixture: In a small bowl, mix mayonnaise, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Slather mayo mixture: Slather the mayo mixture onto the grilled corn. Sprinkle with cotija cheese and chopped cilantro.
- Serve: Serve immediately with lime wedges for squeezing.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- : For even cooking, soak corn in water for 15 minutes before grilling.
- Common mistake and fix: Avoid overcooking the corn. It can become tough and dry. If this happens, try steaming the corn for a few minutes before grilling to revive its texture.
- : For a spicier version, add a pinch of cayenne pepper to the mayo mixture.
- : Make it a meal by adding grilled chicken or steak to the grill.
Storing & Reheating Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftover corn in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the mayo mixture up to 1 day ahead. Store in the fridge until ready to use.
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 for 10 minutes. Microwave: Reheat in the microwave for 30 seconds to 1 minute.
Recipe Notes
- Chef tip: For a smoky flavor, grill the corn husks first, then wrap the corn in the husks before grilling.
- Best substitution: Substitute cotija cheese with feta cheese.
- Make-ahead: Prepare the mayo mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not charring, try increasing the grill temperature or grilling for a longer period.
Want to level up this recipe?
Grill Brush — Ensures a clean grill surface for perfect charring → 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 crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings
- Crumbled feta cheese
- Chopped red onion
- Sliced jalapeño
- Lime zest
Instructions
- Preheat grill: Preheat grill to medium-high heat (about 400°F).
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Prepare mayo mixture: In a small bowl, mix mayonnaise, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Slather mayo mixture: Slather the mayo mixture onto the grilled corn. Sprinkle with cotija cheese and chopped cilantro.
- Serve: Serve immediately with lime wedges for squeezing.
Notes
- Chef tip: For a smoky flavor, grill the corn husks first, then wrap the corn in the husks before grilling.
- Best substitution: Substitute cotija cheese with feta cheese.
- Make-ahead: Prepare the mayo mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not charring, try increasing the grill temperature or grilling for a longer period.
Storage
- Fridge: Store leftover corn 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 for 10 minutes.
- Microwave reheat: Reheat in the microwave for 30 seconds to 1 minute.
- Make ahead: Prepare the mayo mixture up to 1 day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 210
- Protein: 6g
- Fat: 12g
- Carbs: 27g
- Fiber: 3g
- Sugar: 6g
- Sodium: 380mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
While you can prepare the mayo mixture ahead of time, it's best to grill and serve the corn immediately for the best texture and flavor.
Overcooking the corn can make it dry. To prevent this, grill the corn until charred but still tender.
Yes, you can make Mexican Street Corn in the air fryer. Preheat the air fryer to 400°F, then cook the corn for 10-15 minutes, turning occasionally, until charred.
Feta cheese is the best substitute for cotija cheese.
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 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!
