Name: Grilled Mexican Street Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 to 8 medium ears sweet corn, husks removed; 1/2 cup Mexican crema, or sour cream; 1/2 cup mayonnaise; 1/2 cup chopped cilantro; 1 clove garlic, minced; 1/4 teaspoon ground chipotle pepper, or to taste; 2 teaspoons finely grated lime zest, from 1 lime; 2 tablespoons lime juice, from 1 lime; 1/2 cup cotija cheese, crumbled; Lime wedges, to serve

There’s nothing quite like the smoky-sweet pop of corn right off the grill, especially when it’s slathered in creamy, tangy goodness. This Grilled Mexican Street Corn Recipe is packed with vibrant flavors and is a total crowd-pleaser, whether you’re hosting a barbecue or craving a fresh twist on a summer favorite.

Three grilled corn on the cobs with golden yellow kernels and char marks, laid side by side on a white plate with a blue rim. Each cob is layered with a drizzle of white creamy sauce, sprinkled with crumbled white cheese, and topped with small pieces of fresh green herbs. On the top left of the plate, there is a lime wedge and a mound of extra crumbled white cheese. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Mexican Street Corn Recipe
Top Tip
How to Serve Grilled Mexican Street Corn Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Mexican Street Corn Recipe

Why You'll Love This Recipe

When I first tried making Mexican street corn at home, I was amazed by how effortlessly the flavors came together. It’s not just about grilling corn—it’s about that irresistible creamy sauce and the salty cheese that make every bite addictive. I think you’ll find it’s the perfect balance of smoky, tangy, and spicy.

Bold Flavor Combination: The crema and mayonnaise blend with lime and chipotle for layers of tang and mild heat.
Easy to Make: Just grill, whisk up a quick sauce, and assemble—you’ll have restaurant-quality street corn in 20 minutes.
Great for Entertaining: Whether a family dinner or barbecue with friends, it’s a fun and colorful side everyone loves.
Customizable Heat: Adjust the chipotle pepper to your taste, so it’s perfect for any spice level.

Three grilled corn cobs are placed on a white plate with a blue rim, each covered with a creamy white sauce, sprinkled with crumbly white cheese and small green herb pieces. The corn kernels show a mix of golden yellow and charred brown colors. A green lime wedge rests on the side of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Grilled Mexican Street Corn Recipe plays a key role in creating those unforgettable flavors. The mix of creamy, citrusy, and smoky elements plays off the natural sweetness of the corn, making this dish really shine. Shopping for fresh corn and quality cheese can make a big difference!

Flat lay of six fresh ears of sweet corn with bright yellow kernels and some light green husks removed, a small white bowl filled with smooth white Mexican crema, a small white bowl of creamy pale mayonnaise, a simple white ceramic bowl packed with vibrant green chopped cilantro leaves, a single peeled garlic clove next to a small white bowl with finely minced garlic, a tiny white bowl containing deep reddish-brown ground chipotle pepper powder, a small white bowl holding finely grated pale green lime zest, a small white bowl with freshly squeezed pale yellow lime juice, a simple white bowl heaped with crumbly white cotija cheese, and several fresh lime wedges with glossy green skin arranged neatly—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Sweet Corn: Fresh ears with the husk removed are essential for that natural sweetness and charred grill flavor.
Mexican Crema: Creamier and a little tangier than sour cream, but sour cream works well too if you can’t find it.
Mayonnaise: Adds rich creaminess and helps the sauce cling to the grilled corn.
Chopped Cilantro: Brings fresh herbal brightness to balance the richness.
Minced Garlic: Gives a subtle kick and depth to the sauce.
Ground Chipotle Pepper: Adds smoky heat—start small if you’re spice-sensitive and add more as you like.
Lime Zest & Lime Juice: Brightens the whole dish with citrus notes that cut through the creaminess.
Cotija Cheese: This salty crumbly cheese is classic for street corn, adding texture and savory contrast.
Lime Wedges: For serving, an extra squeeze of fresh lime elevates the flavors beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Grilled Mexican Street Corn Recipe based on what I have on hand or who I’m serving it to. Maybe you’re feeling extra zesty or want a little more heat—you can easily adapt it to your mood or guests’ tastes.

Variation: I’ve swapped out cotija for feta cheese when I couldn’t find the former, and honestly, it worked surprisingly well while offering a slightly different tang.
Spice Level: If you prefer a milder version, simply reduce the chipotle pepper or leave it out altogether, or add a dash of smoked paprika for flavor without the heat.
Dairy-Free Option: Use vegan mayonnaise and a dairy-free yogurt or sour cream alternative, then sprinkle with toasted nutritional yeast instead of cheese.
Extra Herb Twist: Sometimes I toss in fresh chopped oregano or a bit of green onion for a fresh dimension.

Step-by-Step: How I Make Grilled Mexican Street Corn Recipe

Step 1: Preheat and Prepare the Grill

Get your grill heating up to about 400°F — I usually fire up my charcoal grill until the coals are glowing and spread out evenly. Make sure you give the grates a good clean first. This prevents sticking and helps develop those perfect char marks we’re after. If you’re using gas, preheat for at least 10 minutes.

Step 2: Whisk Together the Creamy Sauce

I whisk the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice in a bowl while the grill heats. Tasting as I go is essential—you might need a pinch of salt, but since crema and cotija are salty already, I like to be cautious. This sauce is the heart of the recipe, so don’t rush it.

Step 3: Grill the Corn

Place the husked ears directly on the hot grill grates. Resist the urge to move them around initially—let them get those beautiful golden brown char marks by grilling untouched for about 3 minutes per side. Turn the corn until each side has a lovely charred look without burning. This smoky caramelization is what makes this recipe sing.

Step 4: Coat and Serve

When the corn comes off the grill, I brush or spoon that creamy sauce all over each ear, making sure to cover every kernel. Then, I sprinkle on the crumbled cotija cheese generously. If you want to dial up the smoky heat, a little extra chipotle goes nicely on top. Serve immediately with lime wedges for that final zing.

Top Tip

I’ve learned that nailing the grill temperature and being patient is key to making this Grilled Mexican Street Corn Recipe really shine. Here are a few things I wish I knew when I first started:

Perfect Char: Don’t rush turning the corn—let it develop a good sear on each side before flipping for that authentic smoky flavor.
Sauce Balance: Taste the sauce before slathering it on; if it feels too thick, add a splash of lime juice to lighten it up.
Cheese Crumble: Use crumbled cotija or a similar salty cheese that won’t melt completely, providing a nice texture contrast.
Watch the Salt: Because several ingredients have salt naturally, start low and adjust gradually to avoid over-salting.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I like to finish with a sprinkle of extra cotija cheese and a pinch of smoked paprika or chipotle for those who like it spicier. Fresh chopped cilantro adds a bright pop, and a squeeze of lime right before you dig in takes the flavors over the top. You can also toss in some finely sliced green onions for crunch and color.

Side Dishes

This grilled corn pairs beautifully with grilled chicken or steak, smoky beans, and even a fresh avocado salad. At backyard parties, we often serve it with tortilla chips and salsa for a fun, casual spread. It also makes a great vegetarian main with some grilled portobello mushrooms on the side.

Creative Ways to Present

For festive occasions, I’ve skewered the corn and stood the ears upright in a rustic wooden board, garnished with lime wedges and cilantro sprigs—looks gorgeous and makes it easy for guests to grab a serving. Another favorite is serving the corn off the cob in a bowl as a salad mixed with cherry tomatoes and avocado for a fun twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, I wrap each ear tightly in plastic wrap or foil and store them in the fridge. The flavors mellow overnight but are still delicious the next day. I keep the sauce separate if possible to avoid soggy corn.

Freezing

I don’t typically freeze grilled Mexican street corn because the texture of corn changes, but if you must, remove the sauce and freeze the grilled corn alone in an airtight container. Expect the texture to be a bit softer on thawing.

Reheating

Reheat leftovers gently on a grill or in an oven at 350°F, wrapped in foil, to bring back some of that smoky warmth. Then add fresh sauce and cheese to mimic the fresh-off-the-grill experience.

Frequently Asked Questions:

Final Thoughts

This Grilled Mexican Street Corn Recipe has become one of my absolute favorites for summer and beyond. It’s simple, vibrant, and packs so much personality in every bite. I encourage you to give it a try—you might even find yourself serving it as often as I do because it’s just that good. Trust me, once you’ve tasted the perfect blend of smoky, creamy, and tangy, you’ll be hooked.