Easy Grilled Mexican Street Corn for Summer BBQs
Easy Grilled Mexican Street Corn is the perfect summer BBQ side dish. After making this many times, I’ve perfected the crispy, charred texture and tangy, creamy sauce. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Peach Protein Shake and Easy Cajun Sweet Potato Rice Bowl.
Why This Easy Grilled Mexican Street Corn for Summer BBQs Is Pure Comfort
- Crispy, charred corn on the cob
- Tangy, creamy sauce with a hint of spice
- Easy to make on the grill
- Perfect for summer BBQs and cookouts
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
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Chili powder for garnish
- Lime wedges for serving
- Optional: Crumbled cotija or feta cheese
- Optional: Chopped fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Cotija cheese: If you can't find cotija, feta cheese is a good substitute.
🛒 Tools & Equipment I Recommend
- Grill — Gives that perfect charred flavor → See on Amazon
- Blender — Makes creamy sauce in seconds → See on Amazon
How to Make Easy Grilled Mexican Street Corn for Summer BBQs
- Prepare the corn: Preheat grill to medium-high heat. Husk the corn and remove any silk.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-12 minutes.
- Make the sauce: In a bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and cumin. Season with salt and pepper.
- Serve: Slather the sauce onto the grilled corn. Garnish with more cheese, cilantro, and a sprinkle of chili powder. Serve with lime wedges.
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 tough and dry. Keep an eye on it and turn frequently.
- Substitution: If you don't have cotija cheese, you can use feta cheese as a substitute.
- Make-ahead: You can make the sauce up to a day ahead. Store it in the fridge until ready to use.
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: The sauce can be made up to a day ahead.
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 a pinch of cayenne pepper to the sauce.
- Best substitution: If you can't find cotija cheese, feta cheese is a good substitute.
- Make-ahead: The sauce can be made up to a day ahead. Store it in the fridge until ready to use.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the corn is sticking to the grill, try brushing it lightly with oil before grilling.
Want to level up this recipe?
Grill thermometer — Ensures perfect, even cooking → 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
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
Seasonings
- Salt and pepper to taste
- Chili powder for garnish
- Lime wedges for serving
Optional Toppings
- Crumbled cotija or feta cheese
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the corn: Preheat grill to medium-high heat. Husk the corn and remove any silk.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-12 minutes.
- Make the sauce: In a bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and cumin. Season with salt and pepper.
- Serve: Slather the sauce onto the grilled corn. Garnish with more cheese, cilantro, and a sprinkle of chili powder. Serve with lime wedges.
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the sauce.
- Best substitution: If you can't find cotija cheese, feta cheese is a good substitute.
- Make-ahead: The sauce can be made up to a day ahead. Store it in the fridge until ready to use.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the corn is sticking to the grill, try brushing it lightly with oil before grilling.
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: The sauce can be made up to a day ahead.
Nutrition Per Serving
- Calories: 240
- Protein: 6g
- Fat: 18g
- Carbs: 20g
- Fiber: 2g
- Sugar: 3g
- Sodium: 280mg
- Cholesterol: 25mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn for Summer BBQs FAQs
You can make the sauce up to a day ahead. However, the corn is best grilled and served fresh.
Overcooking the corn can make it tough and dry. Keep an eye on it and turn frequently.
Yes, you can! Cook the corn at 400°F (200°C) for 10-12 minutes, turning occasionally.
Feta cheese is a good substitute for cotija cheese.
It's not recommended to freeze Mexican Street Corn as the texture can become 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!
