Easy Grilled Mexican Street Corn for Summer BBQs
Grilled Mexican street corn is the ultimate summer side dish. After making this many times, I’ve perfected the balance of sweet, tangy, and creamy flavors. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Beet Salad with Feta and Fresh Dill and Dr Pepper Brownies with Rich Chocolate Sauce Recipe.
Why This Easy Grilled Mexican Street Corn for Summer BBQs Is Pure Comfort
- Perfectly grilled corn on the cob
- Creamy, tangy sauce with a hint of spice
- Easy to make and better than takeout
What You'll Need for Easy Grilled Mexican Street Corn 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
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Lime wedges
- Optional: Chili powder for sprinkling
📝 Ingredient Notes
- Cotija cheese: Can be substituted with feta cheese
🛒 Tools & Equipment I Recommend
- Grill — Achieves perfect char marks → See on Amazon
- Mixing bowl — Makes prep easy → See on Amazon
How to Make Easy Grilled Mexican Street Corn for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn, covered, for 10-15 minutes, turning occasionally, until slightly charred.
- Prepare sauce: Mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a bowl.
- Brush sauce: Brush sauce onto grilled corn. Sprinkle with cotija cheese and cilantro.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn for Summer BBQs
- Common mistake and fix: Don't overcook the corn. It can become dry and tough. Keep an eye on it and turn frequently.
- Pro tip: For extra flavor, grill the corn in the husk until slightly charred, then remove the husk before brushing on the sauce.
- Pro tip: Make the sauce ahead of time and store in the fridge. It keeps well for up to 3 days.
Storing & Reheating Easy Grilled Mexican Street Corn 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: Sauce can be made ahead of time. Grill corn just before serving.
Freezing Easy Grilled Mexican Street Corn for Summer BBQs
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a spicier version, add 1-2 minced jalapeños to the sauce.
- Best substitution: Feta cheese can be used instead of cotija cheese.
- Make-ahead: Sauce can be made ahead of time. Grill corn just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little more lime juice to thin it out.
Want to level up this recipe?
Grill brush — Ensures even sauce application → Check price on Amazon
Easy Grilled Mexican Street Corn for Summer BBQs
Ingredients
Main Ingredients
- 6 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings
- Lime wedges
- Chili powder for sprinkling
Instructions
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn, covered, for 10-15 minutes, turning occasionally, until slightly charred.
- Prepare sauce: Mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a bowl.
- Brush sauce: Brush sauce onto grilled corn. Sprinkle with cotija cheese and cilantro.
Notes
- Chef tip: For a spicier version, add 1-2 minced jalapeños to the sauce.
- Best substitution: Feta cheese can be used instead of cotija cheese.
- Make-ahead: Sauce can be made ahead of time. Grill corn just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little more lime juice to thin it out.
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 (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Sauce can be made ahead of time. Grill corn just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 8g
- Fat: 20g
- Carbs: 25g
- Fiber: 3g
- Sugar: 6g
- Sodium: 350mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn for Summer BBQs FAQs
Yes, the sauce can be made ahead of time. Grill the corn just before serving.
Overcooking can dry out the corn. Keep an eye on it and turn frequently.
Yes, cook the corn in the air fryer at 400°F (200°C) for 10-15 minutes, turning occasionally.
Feta cheese is a good substitute for cotija cheese.
Freezing is not recommended as it can make the corn mushy.
A Warm Final Note
I can’t wait for you to try Easy Grilled Mexican Street Corn 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!
