Crispy Mexican Street Corn Style Grilled Zucchini
Mexican Street Corn Zucchini is the perfect summer side dish. After making this countless times, I’ve discovered the trick to getting that perfect char and crispy texture. The warm, smoky flavors will make your whole backyard smell like a fiesta. Start your cookout with this fresh, grilled side. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Cajun Scallops in Creamy Mustard Sauce Dinner and Easy Baked Turmeric Chicken with Spring Vegetables.
Why This Crispy Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Crispy texture with a smoky char
- Bold flavors of Mexican street corn
- Healthier side dish option
- Easy to customize 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.
- Zucchini
- Cotija cheese
- Mayonnaise
- Lime juice
- Chili powder
- Cumin
- Lime
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Optional: Cilantro
- Optional: Jalapeño
- Optional: Red onion
- Optional: Corn
- Optional: Sour cream
- Optional: Tortilla strips
đź“ť Ingredient Notes
- Zucchini: Use firm, straight zucchini for best results.
- Cotija cheese: Substitute with feta cheese if needed.
đź›’ Tools & Equipment I Recommend
- Grill Pan — Even heat for perfect char marks → See on Amazon
- Microplane Zester — Easily grate garlic and lime for better flavor → See on Amazon
How to Make Crispy Mexican Street Corn Style Grilled Zucchini
- Prepare the zucchini: Slice zucchini lengthwise into 1/4-inch thick planks. Brush with olive oil and season with salt and pepper.
- Grill the zucchini: Preheat grill to medium-high heat. Grill zucchini for 2-3 minutes on each side until char marks appear and zucchini is tender.
- Prepare the sauce: Mix mayonnaise, lime juice, chili powder, cumin, garlic powder, and salt in a small bowl.
- Assemble the zucchini: Spread sauce onto grilled zucchini slices. Sprinkle with cotija cheese and desired toppings.
Cook's Tips for Perfect Crispy Mexican Street Corn Style Grilled Zucchini
- : For even cooking, make sure your grill grates are clean before cooking.
- Common mistake and fix: Avoid overcooking the zucchini to prevent it from becoming mushy. Keep an eye on it and remove it from the grill as soon as it's tender.
- : For a spicy kick, add some chopped jalapeño to the sauce or as a topping.
- : To make this dish vegetarian, omit the cotija cheese or substitute with a vegan alternative.
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 fridge for up to 3 days. Make-ahead tip: Prepare the sauce and slice the zucchini up to a day ahead. Store separately in the fridge.
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 30-45 seconds.
Recipe Notes
- Chef tip: For a smoky flavor, grill the zucchini on a charcoal grill.
- Best substitution: Substitute zucchini with yellow squash for a similar texture.
- Make-ahead: See storage notes above.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your zucchini is browning too quickly, reduce the heat to medium or use a grill pan.
Want to level up this recipe?
Grill Light — Ensures perfect char marks even in low light → Check price on Amazon
Crispy Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- Zucchini
- Cotija cheese
- Mayonnaise
- Lime juice
- Chili powder
- Cumin
Seasonings
- Lime
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
Optional Toppings
- Cilantro
- Jalapeño
- Red onion
- Corn
- Sour cream
- Tortilla strips
Instructions
- Prepare the zucchini: Slice zucchini lengthwise into 1/4-inch thick planks. Brush with olive oil and season with salt and pepper.
- Grill the zucchini: Preheat grill to medium-high heat. Grill zucchini for 2-3 minutes on each side until char marks appear and zucchini is tender.
- Prepare the sauce: Mix mayonnaise, lime juice, chili powder, cumin, garlic powder, and salt in a small bowl.
- Assemble the zucchini: Spread sauce onto grilled zucchini slices. Sprinkle with cotija cheese and desired toppings.
Notes
- Chef tip: For a smoky flavor, grill the zucchini on a charcoal grill.
- Best substitution: Substitute zucchini with yellow squash for a similar texture.
- Make-ahead: See storage notes above.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your zucchini is browning too quickly, reduce the heat to medium or use a grill pan.
Storage
- Fridge: Store leftovers 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 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare the sauce and slice the zucchini up to a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 140
- Protein: 5g
- Fat: 12g
- Carbs: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 400mg
- Cholesterol: 10mg
- Sat. Fat: 2g
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 prepare the sauce and slice the zucchini up to a day ahead. Store separately in the fridge.
Overcooking can cause zucchini to become mushy. Keep an eye on it and remove it from the grill as soon as it's tender.
Yes, you can roast the zucchini in the oven at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Yes, this recipe is naturally gluten-free. Just be sure to check your mayonnaise and any other ingredients you use.
Yes, a grill pan can be used on the stovetop for similar results.
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!
