Crispy Mexican Street Corn Style Grilled Zucchini
Crispy Mexican Street Corn Style Grilled Zucchini is the perfect side dish for your next cookout. After making this many times, I discovered the trick to getting that perfect crispy texture is to slice the zucchini thin and pat it dry. The result is a fresh, crispy side that’s better than takeout! If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry Recipe and Mexican Street Corn Avocado Toast Recipe for Easy Dinner.
Why This Crispy Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Easy to make with simple ingredients
- Crispy texture with a fresh, zesty flavor
- Better than takeout and perfect for cookouts
- Customizable with your favorite toppings
What You'll Need for Crispy 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.
- 2 medium zucchini
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon lime zest
- 1 tablespoon lime juice
- Optional: Chopped fresh cilantro
- Optional: Crumbled feta cheese
- Optional: Diced red onion
- Optional: Sliced jalapeño
- Optional: Lime wedges
📝 Ingredient Notes
- zucchini: Use medium-sized zucchini for the best texture.
- mayonnaise: Use full-fat mayonnaise for the best flavor.
🛒 Tools & Equipment I Recommend
- High-quality zucchini slicer — Ensures even slices for perfect grilling → See on Amazon
- Stainless steel grilling spatula — Prevents the zucchini from sticking to the grill → See on Amazon
How to Make Crispy Mexican Street Corn Style Grilled Zucchini
- Prepare the zucchini: Slice the zucchini into thin rounds, about 1/4 inch thick. Pat them dry with a paper towel to remove excess moisture.
- Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Grill the zucchini: Preheat the grill to medium-high heat. Lightly oil the grill grates. Grill the zucchini slices for 2-3 minutes on each side, until grill marks form and the zucchini is tender.
- Mix the topping: In a medium bowl, combine mayonnaise, sour cream, feta cheese, cilantro, Parmesan cheese, lime zest, and lime juice. Mix well.
- Assemble the dish: Transfer the grilled zucchini to a large bowl. Pour the topping mixture over the zucchini and toss to combine. Serve immediately, garnished with your favorite toppings.
Cook's Tips for Perfect Crispy Mexican Street Corn Style Grilled Zucchini
- Common mistake and fix: Don't overcook the zucchini. It can become mushy and lose its crispy texture. Keep an eye on it and remove it from the grill as soon as it's tender.
- Pro tip: For a smokier flavor, grill the zucchini on a charcoal grill or add some wood chips to your gas grill.
- Pro tip: Make this dish ahead of time and store it in the refrigerator. The flavors will meld together and it will taste even better the next day.
Storing & Reheating Crispy 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 topping can be made up to 1 day ahead. Store it in the refrigerator until ready to use.
Freezing Crispy Mexican Street Corn Style Grilled Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives or use Greek yogurt instead.
- Best substitution: Substitute the zucchini with yellow squash for a similar dish.
- Make-ahead: The zucchini can be sliced and seasoned up to 1 hour ahead. Store it in the refrigerator until ready to grill.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the zucchini is still not crispy, try slicing it thinner or patting it dry again before grilling.
Want to level up this recipe?
High-quality grilling spatula — Ensures even cooking and prevents the zucchini from sticking to the grill → Check price on Amazon
Crispy Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- 2 medium zucchini
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon lime zest
- 1 tablespoon lime juice
Optional Toppings
- Chopped fresh cilantro
- Crumbled feta cheese
- Diced red onion
- Sliced jalapeño
- Lime wedges
Instructions
- Prepare the zucchini: Slice the zucchini into thin rounds, about 1/4 inch thick. Pat them dry with a paper towel to remove excess moisture.
- Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Grill the zucchini: Preheat the grill to medium-high heat. Lightly oil the grill grates. Grill the zucchini slices for 2-3 minutes on each side, until grill marks form and the zucchini is tender.
- Mix the topping: In a medium bowl, combine mayonnaise, sour cream, feta cheese, cilantro, Parmesan cheese, lime zest, and lime juice. Mix well.
- Assemble the dish: Transfer the grilled zucchini to a large bowl. Pour the topping mixture over the zucchini and toss to combine. Serve immediately, garnished with your favorite toppings.
Notes
- Chef tip: For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives or use Greek yogurt instead.
- Best substitution: Substitute the zucchini with yellow squash for a similar dish.
- Make-ahead: The zucchini can be sliced and seasoned up to 1 hour ahead. Store it in the refrigerator until ready to grill.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the zucchini is still not crispy, try slicing it thinner or patting it dry again before grilling.
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 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The topping can be made up to 1 day ahead. Store it in the refrigerator until ready to use.
Nutrition Per Serving
- Calories: 170
- Protein: 6g
- Fat: 14g
- Carbs: 8g
- Fiber: 2g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mexican Street Corn Style Grilled Zucchini FAQs
Yes, you can make the topping ahead of time and store it in the refrigerator. The zucchini can also be sliced and seasoned ahead of time, but it's best to grill it just before serving.
The zucchini may have been too thick or not patted dry enough before grilling. Try slicing it thinner and patting it dry again before grilling.
Yes, you can. Preheat the air fryer to 400°F (200°C). Lightly oil the air fryer basket. Air fry the zucchini slices for 5-7 minutes, flipping halfway through, until tender and lightly browned.
Greek yogurt or vegan mayonnaise can be used as a substitute for mayonnaise in this recipe.
Yes, this recipe is gluten-free. Make sure to use gluten-free mayonnaise and check the labels of any other ingredients you use.
A Warm Final Note
I can’t wait for you to try Crispy 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!
