Name: Grilled Mexican Street Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 to 8 medium ears sweet corn, husks removed; 1/2 cup Mexican crema or sour cream; 1/2 cup mayonnaise; 1/2 cup chopped cilantro; 1 clove garlic, minced; 1/4 teaspoon ground chipotle pepper, or to taste; 2 teaspoons finely grated lime zest (from 1 lime); 2 tablespoons lime juice (from 1 lime); 1/2 cup cotija cheese, crumbled; Lime wedges, to serve

There’s something incredibly satisfying about biting into smoky, charred corn slathered with creamy, tangy sauce and a sprinkle of crumbly cheese — that’s exactly what makes this Grilled Mexican Street Corn Recipe so amazing. It’s like a fiesta for your taste buds, and honestly, it’s way simpler than you might think to nail at home.

Three grilled corn on the cobs lie side by side on a white plate with a blue rim, each one covered in a layer of creamy white sauce, sprinkled with small crumbs of white cheese, and scattered with chopped green herbs. At the top left corner of the plate, there is a wedge of bright green lime and a small pile of crumbled cheese. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Mexican Street Corn Recipe
Top Tip
How to Serve Grilled Mexican Street Corn Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Mexican Street Corn Recipe

Why You'll Love This Recipe

This Grilled Mexican Street Corn Recipe is an absolute game-changer for your summer cookouts, weeknight dinners, or whenever you want a simple, crowd-pleasing side that’s bursting with flavor. I always get asked for the recipe because it tastes like it’s straight from a street market, but you can make it in your own backyard.

Simple Ingredients: Uses basic pantry staples that come together to make something extraordinary.
Quick to Make: Gets on the grill and off in about 15 minutes with minimal prep.
Customizable Flavor: You can easily adjust the spice or tanginess to match your mood.
Perfect Crowd-Pleaser: Everyone loves that smoky, creamy, zesty combo, making it a hit at any gathering.

Three grilled corn on the cobs are placed side by side on a white oval plate with a thin blue rim. Each cob is covered in a white creamy sauce with visible specks of green herbs sprinkled on top, along with small chunks of white cheese scattered over the surface. The corn kernels are golden yellow with slight char marks from grilling. There is a wedge of lime positioned on the plate near the top right corner and some extra herbs scattered around the plate edges. The whole setup rests on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

At the heart of this Grilled Mexican Street Corn Recipe are fresh, vibrant ingredients that create layers of flavor and texture. Each element has its purpose, so it’s worth picking good-quality produce and cheese for the best results.

Flat lay of six to eight fresh ears of sweet corn with bright yellow kernels and green husks removed, a small white ceramic bowl filled with smooth Mexican crema, a small white bowl of creamy mayonnaise, a small white bowl holding freshly chopped vibrant green cilantro, one peeled garlic clove, a small white bowl containing reddish-brown ground chipotle pepper powder, a small white bowl with finely grated bright green lime zest, a small white bowl with fresh lime juice, a small white bowl filled with crumbled white cotija cheese, and several fresh lime wedges with glossy green rinds arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Sweet Corn: Fresh, sweet corn ears are the star here — the natural sugars caramelize beautifully on the grill for that perfect char.
Mexican Crema: This creamy, slightly tangy dairy ingredient adds richness without overpowering the corn.
Mayonnaise: Works with crema to create a luscious sauce that clings to each kernel.
Cilantro: Freshly chopped cilantro brings a herby brightness that cuts through the richness.
Garlic: Minced garlic adds a subtle depth and savory undertone.
Ground Chipotle Pepper: Gives a smoky heat that complements the grilled corn perfectly; adjust according to your spice tolerance.
Lime Zest & Juice: Bright citrus notes that lift the entire dish and balance the richness.
Cotija Cheese: Salty, crumbly Mexican cheese that adds a bold finish and nice texture contrast.
Lime Wedges: To serve for an extra squeeze of fresh lime at the table.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I love this Grilled Mexican Street Corn Recipe is how flexible it is. You can easily tweak the sauce or toppings to suit different tastes or dietary needs — making it truly your own creation every time.

Variation: I sometimes swap out chipotle powder for smoked paprika when I want a milder smoky flavor without the heat — still delicious!
Dietary tweak: For a dairy-free version, replacing crema and mayo with a vegan sour cream and dairy-free mayo works surprisingly well.
Extra flair: Toast some chopped pepitas or sprinkle chili powder on top just before serving for added crunch and color.

Step-by-Step: How I Make Grilled Mexican Street Corn Recipe

Step 1: Fire Up the Grill and Prep Corn

Get your grill nice and hot—aim for about 400°F. Clean the grates thoroughly, so your corn doesn’t stick. Husk the corn beforehand and remove silk strands as much as possible; it makes the grilling process way easier and avoids burning bits on your corn.

Step 2: Whisk Up the Creamy Sauce

While the grill heats, whisk together the Mexican crema, mayo, chopped cilantro, garlic, chipotle pepper, lime zest, and lime juice in a bowl. Give it a good taste; add a pinch of salt if you think it needs it, but remember the cotija and crema already bring saltiness. This sauce is what transforms simple grilled corn into something spectacular.

Step 3: Grill the Corn Until Perfectly Charred

Place the husked corn directly on the grill grates. Don’t rush the process—leave each side undisturbed for about 3 minutes so those golden, smoky char marks can develop. Turn carefully and repeat on all sides until it’s evenly grilled and has those irresistible toasted spots.

Step 4: Coat and Crumble to Finish

Once off the grill, brush or spoon that creamy cilantro-lime sauce all over each ear. Now sprinkle generously with cotija cheese and, if you like, a bit more chipotle powder for extra kick. Serve immediately with lime wedges for squeezing on top. Simple, vibrant, delicious.

Top Tip

Over the years, I’ve played around a lot with this Grilled Mexican Street Corn Recipe, and a few little tweaks made all the difference. Here’s what really helped me get it closer to that authentic flavor and texture you want every time.

Don’t Skip Cleaning the Grill: Cleaning the grates well avoids sticking and weird burnt bits that ruin the corn’s surface.
Let the Corn Rest Briefly: After grilling, let the corn rest for a minute before sauce application—it keeps it warm but gives you a chance to avoid messy drips.
Use a Brush for Sauce: Spreading the sauce with a pastry brush rather than spooning allows even coating without knocking off the charred bits or cheese.
Avoid Over-Salting: Since crema and cotija have salt, add salt sparingly to keep the balance right.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I almost always finish the corn with an extra sprinkle of crumbly cotija and a dusting of chipotle powder—adds color and depth. A wedge of lime on the side is non-negotiable in my book; that final squeeze wakes everything up perfectly. Sometimes I toss on a few chopped fresh chilis or extra cilantro for a pop of green.

Side Dishes

Pairing is fun here — I love serving this alongside grilled chicken or steak tacos for a full Mexican-inspired feast. A fresh salad with avocado and tomato works brilliantly too. And if it’s a backyard BBQ, simple grilled veggies or roasted potatoes complement the corn wonderfully.

Creative Ways to Present

For parties, try slicing the grilled corn off the cob and serving in small cups layered with extra cheese, sauce, and cilantro—it’s like street corn salad and perfect for guests to grab and go. Another fun way is skewering smaller corn pieces for easy handheld bites at gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover grilled Mexican street corn keeps well in an airtight container in the fridge for up to 2 days. I usually keep the sauce separate if I’m prepping ahead, otherwise the corn can get soggy. When storing with sauce on, the flavors meld deliciously but the texture changes slightly.

Freezing

Honestly, freezing grilled corn isn’t my favorite because it loses that fresh-cut snap and gets watery when thawed. If you do freeze it, remove the cream sauce first and add fresh sauce after reheating for best texture.

Reheating

I prefer reheating leftover corn gently on a grill pan or under the broiler for a couple of minutes to revive the smoky char flavor without drying it out. Avoid microwaving as it can make the corn rubbery. After warming, add fresh crema sauce and cheese for that just-made vibe.

Frequently Asked Questions:

Can I make this Grilled Mexican Street Corn Recipe without a grill?

Absolutely! You can use a grill pan on the stovetop or broil the corn in the oven. Just watch closely so it gets those charred spots without burning. The authentic smoky flavor is best on a grill, but these alternatives work well in a pinch.

What can I substitute for Mexican crema?

If you can’t find Mexican crema, sour cream is the closest substitute. You can even mix sour cream with a little milk to loosen it up to crema’s consistency. Greek yogurt works too but be mindful of its tanginess and adjust seasoning as needed.

Is cotija cheese essential for this recipe?

Cotija cheese adds a salty, crumbly texture that’s traditional and delicious, but if you can’t get it, feta or parmesan are decent substitutes. Just remember cotija tends to be saltier, so adjust any added salt accordingly.

How spicy is the chipotle pepper in this recipe?

The chipotle pepper adds a smoky warmth rather than intense heat. You can easily tweak the amount to suit your spice tolerance, or omit it altogether if you prefer a milder, tangy corn without the kick.

Final Thoughts

This Grilled Mexican Street Corn Recipe holds a special place in my heart every summer because it’s the kind of side dish that elevates simple moments into celebrations. The charred sweetness of the corn combined with creamy, zesty sauce and salty cheese is just unbeatable. I hope you give it a try and find it as addictive and joyful as I do — it’s one of those recipes you’ll want to come back to over and over again.