Best Mexican Street Corn Style Grilled Zucchini
Make the best Mexican Street Corn Style Grilled Zucchini at home. After making this for countless cookouts, I’ve discovered the perfect balance of flavors. The crispy zucchini and creamy dressing will make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken Recipe for Dinner and Strawberry Cheesecake Cookies with Cream Cheese Frosting.
Why This Best Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Easy to make and full of flavor
- A healthier alternative to traditional Mexican street corn
- Perfect for cookouts, potlucks, or as a side dish
What You'll Need for Best 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
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Cotija cheese (or feta)
- Fresh cilantro
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Optional: Crumbled Cotija cheese
- Optional: Chopped fresh cilantro
đź“ť Ingredient Notes
- Cotija cheese: You can substitute feta cheese if Cotija is not available.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilled marks. → See on Amazon
- Grill Pan — Indoor grilling option for year-round use. → See on Amazon
How to Make Best Mexican Street Corn Style Grilled Zucchini
- Prepare the zucchini: Slice zucchini into 1/2-inch rounds. Toss with olive oil, salt, and pepper.
- Grill the zucchini: Preheat grill to medium-high heat. Grill zucchini for 2-3 minutes on each side until grill marks appear and zucchini is tender.
- Prepare the dressing: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Assemble the dish: Transfer grilled zucchini to a serving dish. Drizzle dressing over zucchini. Top with crumbled Cotija cheese and chopped cilantro.
Cook's Tips for Perfect Best Mexican Street Corn Style Grilled Zucchini
- : For a vegan version, use vegan mayonnaise and omit the cheese.
- Common mistake and fix: If your zucchini is too watery, blot it with a paper towel before grilling to prevent sogginess.
- : For a spicier version, add a pinch of cayenne pepper to the dressing.
- : Leftovers can be stored in the refrigerator for up to 3 days.
Storing & Reheating Best 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 dressing can be made ahead of time and stored in the refrigerator for up to 1 week.
Freezing Best Mexican Street Corn Style Grilled Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a smokier flavor, grill the zucchini on a charcoal grill.
- Best substitution: You can substitute corn on the cob for a more traditional Mexican street corn dish.
- Make-ahead: The dressing can be made ahead of time and stored in the refrigerator for up to 1 week.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your zucchini is too watery, blot it with a paper towel before grilling to prevent sogginess.
Want to level up this recipe?
Grill Light — Ensure perfect grilling even in low light conditions. → Check price on Amazon
Best Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- Zucchini
- Mayonnaise
- Sour cream
- Lime
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Cotija cheese (or feta)
- Fresh cilantro
Seasonings
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
Optional Toppings
- Crumbled Cotija cheese
- Chopped fresh cilantro
Instructions
- Prepare the zucchini: Slice zucchini into 1/2-inch rounds. Toss with olive oil, salt, and pepper.
- Grill the zucchini: Preheat grill to medium-high heat. Grill zucchini for 2-3 minutes on each side until grill marks appear and zucchini is tender.
- Prepare the dressing: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Assemble the dish: Transfer grilled zucchini to a serving dish. Drizzle dressing over zucchini. Top with crumbled Cotija cheese and chopped cilantro.
Notes
- Chef tip: For a smokier flavor, grill the zucchini on a charcoal grill.
- Best substitution: You can substitute corn on the cob for a more traditional Mexican street corn dish.
- Make-ahead: The dressing can be made ahead of time and stored in the refrigerator for up to 1 week.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your zucchini is too watery, blot it with a paper towel before grilling to prevent sogginess.
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 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The dressing can be made ahead of time and stored in the refrigerator for up to 1 week.
Nutrition Per Serving
- Calories: 140
- Protein: 4g
- Fat: 12g
- Carbs: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 380mg
- Cholesterol: 15mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Mexican Street Corn Style Grilled Zucchini FAQs
Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 1 week. However, it's best to grill the zucchini just before serving.
If your zucchini is too watery, blot it with a paper towel before grilling to prevent sogginess.
It's best to use fresh zucchini for this recipe. Frozen zucchini may release too much water and become soggy.
Yes, you can air fry the zucchini at 400°F for 8-10 minutes, flipping halfway through.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
A Warm Final Note
I can’t wait for you to try Best 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!
