Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Easy Grilled Mexican Street Corn is the perfect summer side dish. After making this many times, I’ve perfected the crispy, juicy texture and bold flavors. The warm, smoky aroma will make your whole neighborhood curious. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Guava White Tea Lemonade Copycat Recipe and Refreshing Watermelon Coconut Popsicles Recipe for Summer.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Crispy, juicy corn on the cob
- Bold, zesty flavors
- Easy to make on the grill
- Impress your guests with this summer classic
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, husks removed
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 6 lime wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Chili powder, for sprinkling
- Optional: Lime wedges, for serving
📝 Ingredient Notes
- Cotija cheese: Substitute with feta cheese if unavailable.
🛒 Tools & Equipment I Recommend
- Grill Pan — Even heat for perfect char marks. → See on Amazon
- Grill Brush — Easy cleanup and safe for non-stick grills. → See on Amazon
How to Make Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat (around 400°F/200°C).
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Brush with mayonnaise: Brush grilled corn with mayonnaise, coating evenly.
- Sprinkle with cheese and herbs: Sprinkle corn with cotija cheese, cilantro, salt, and black pepper. Serve with lime wedges and additional chili powder if desired.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Common mistake and fix: Avoid overcooking the corn. It can become dry and tough. To prevent this, keep an eye on it and remove it from the grill when it's still slightly tender.
- Pro tip: For a smoky flavor, grill the corn in the husk first, then remove the husk and grill again until charred.
- Pro tip: For a creamy, tangy twist, mix a little bit of sour cream or Greek yogurt into the mayonnaise before brushing it onto the corn.
Storing & Reheating Easy Grilled Mexican Street Corn Recipe 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: Prepare the herbs, cheese, and mayonnaise mixture up to a day ahead. Store separately in the refrigerator.
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 (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mayonnaise mixture.
- Best substitution: Substitute cotija cheese with feta cheese for a similar tangy flavor.
- Make-ahead: Prepare the herbs, cheese, and mayonnaise mixture up to a day ahead. Store separately in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not cooking evenly, try rotating it to different parts of the grill.
Want to level up this recipe?
Grill Light — Ensures perfect cooking and safety after dark. → Check price on Amazon
Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Ingredients
Main Ingredients
- 6 ears of corn on the cob, husks removed
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 6 lime wedges
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Chili powder, for sprinkling
- Lime wedges, for serving
Instructions
- Preheat grill: Preheat grill to medium-high heat (around 400°F/200°C).
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Brush with mayonnaise: Brush grilled corn with mayonnaise, coating evenly.
- Sprinkle with cheese and herbs: Sprinkle corn with cotija cheese, cilantro, salt, and black pepper. Serve with lime wedges and additional chili powder if desired.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mayonnaise mixture.
- Best substitution: Substitute cotija cheese with feta cheese for a similar tangy flavor.
- Make-ahead: Prepare the herbs, cheese, and mayonnaise mixture up to a day ahead. Store separately in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not cooking evenly, try rotating it to different parts of the grill.
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 (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the herbs, cheese, and mayonnaise mixture up to a day ahead. Store separately in the refrigerator.
Nutrition Per Serving
- Calories: 210
- Protein: 6g
- Fat: 12g
- Carbs: 28g
- Fiber: 3g
- Sugar: 6g
- Sodium: 300mg
- 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 some ingredients ahead, it's best to grill and serve the corn fresh for optimal texture and flavor.
Overcooking is the most common reason for tough, dry corn. Keep an eye on it and remove it from the grill when it's still slightly tender.
While you can, it won't have the same texture and flavor as fresh corn. Thaw it first and pat it dry before grilling.
While you can, it won't have the same smoky flavor as grilled corn. Cook at 400°F (200°C) for 10-15 minutes, turning occasionally.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.
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!
