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 something incredibly satisfying about the smoky char and tangy creaminess of this Grilled Mexican Street Corn Recipe. It’s a flavor-packed treat that transforms simple corn into a festive delight you’ll want at every summer cookout or weeknight dinner.

Three grilled corn on the cobs lie side by side on a white plate with a blue rim, each one covered in a layer of creamy white sauce, sprinkled with small crumbs of white cheese, and scattered with chopped green herbs. At the top left corner of the plate, there is a wedge of bright green lime and a small pile of crumbled cheese. The background is a white marbled texture. 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

I love making this Grilled Mexican Street Corn Recipe because it’s easy but feels special—perfect for sharing with friends or brightening a casual dinner. The combination of smoky, creamy, tangy, and spicy flavors just works every time.

Simple ingredients: Easily found items come together for big, bold flavors.
Quick to prepare: You’ll have it ready in about 20 minutes—ideal for last-minute plans.
Customizable heat level: Adjust the chipotle pepper to suit your spice tolerance.
Perfect smoky char: Grilling adds that irresistible flavor you just can’t get in the oven.

Three grilled corn on the cobs are placed side by side on a white oval plate with a thin blue rim. Each cob is covered in a white creamy sauce with visible specks of green herbs sprinkled on top, along with small chunks of white cheese scattered over the surface. The corn kernels are golden yellow with slight char marks from grilling. There is a wedge of lime positioned on the plate near the top right corner and some extra herbs scattered around the plate edges. The whole setup rests on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Grilled Mexican Street Corn Recipe plays a role in creating that perfect balance. The crema and mayo add creamy tang, lime juice brings brightness, chipotle pepper hits smoky heat, and cotija cheese adds salty, crumbly goodness.

Flat lay of six to eight fresh ears of sweet corn with bright yellow kernels and green husks removed, a small white ceramic bowl filled with smooth Mexican crema, a small white bowl of creamy mayonnaise, a small white bowl holding freshly chopped vibrant green cilantro, one peeled garlic clove, a small white bowl containing reddish-brown ground chipotle pepper powder, a small white bowl with finely grated bright green lime zest, a small white bowl with fresh lime juice, a small white bowl filled with crumbled white cotija cheese, and several fresh lime wedges with glossy green rinds 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 bring natural sweetness and crunch that stand up beautifully to grilling.
Mexican Crema (or Sour Cream): This adds a smooth, slightly tangy richness that’s key for authentic flavor.
Mayonnaise: Combines with crema to create the perfect creamy coating that sticks to grilled corn.
Cilantro: Fresh and bright, it lifts the overall flavor without overpowering.
Garlic: Adds subtle depth and a savory note that balances the tang and spice.
Ground Chipotle Pepper: Smoky with a gentle heat, it’s the secret kick that makes this recipe pop.
Lime Zest and Juice: Essential for that zesty, fresh brightness—don’t skip the zest!
Cotija Cheese: Salty and crumbly, it brings texture and vacation vibes right to your plate.
Lime Wedges: For squeezing extra freshness on top—trust me, they take it over the edge.

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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

One of the best parts about this Grilled Mexican Street Corn Recipe is how easy it is to make your own. I love to tweak the spice level or swap in fresh herbs depending on the vibe I’m going for.

Variation: I sometimes throw in a little smoked paprika to deepen the smoky flavor when I don’t have chipotle pepper on hand—it’s surprisingly good and keeps things interesting.
Dietary tweaks: For a lighter version, swap the mayo for Greek yogurt without losing creaminess or tang.
Seasonal twist: Adding a sprinkle of fresh diced jalapeño amps up the heat if you want a bolder bite during summer BBQs.

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

Step 1: Prep the Grill and Corn

Get your grill nice and hot—around 400°F is perfect for that crisp, smoky char. I always give the grates a good clean right before so the corn doesn’t stick. Husk your corn just before grilling so it stays fresh and juicy.

Step 2: Whisk the Creamy Sauce

While the grill is heating, mix together the Mexican crema, mayo, freshly chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. Taste it, but remember the cotija cheese and crema already bring salt, so maybe hold back adding extra—better to start with less and adjust later.

Step 3: Grill the Corn to Perfection

Place the corn directly on the hot grill grates. Let it cook undisturbed for about 3 minutes until you see those gorgeous golden char marks. Turn carefully and repeat until all sides have that perfect smoky char—usually about 10 minutes total. This is the magic that makes this street corn so addictive.

Step 4: Coat and Sprinkle

Brush the warm corn with your creamy sauce, making sure it gets into all the nooks. Then sprinkle with crumbled cotija cheese. If you want, dust a little extra chipotle on top for a pop of spice. Serve immediately with lime wedges to squeeze all over.

Top Tip

Over the years, I’ve learned a few tricks that really help bring out the best in this Grilled Mexican Street Corn Recipe. These small tweaks will elevate your dish and keep things stress-free.

Don’t over-salt the sauce: Since crema and cotija are naturally salty, adding too much salt can throw off the balance. Taste before seasoning!
Patience on the grill: Letting the corn sit on each side without flipping too soon gives you that wonderful char and prevents it from losing moisture.
Use fresh lime zest: It makes a huge difference in brightness. I zest the lime before juicing to make sure nothing goes to waste.
Apply sauce while corn is hot: This helps the sauce stick better and brings out all those amazing flavors.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I usually top mine with just a little extra cotija and some chopped cilantro for color and freshness. A generous squeeze of lime juice at the table is a must—totally elevates the whole experience. Sometimes, I add a sprinkle of smoked paprika or a few dashes of hot sauce if friends want more heat.

Side Dishes

This corn pairs beautifully with grilled meats like skirt steak or chicken. I love serving it alongside black bean salad or a simple avocado and tomato salad for a refreshing contrast. It’s a crowd-pleaser at BBQs and complements just about any Mexican-inspired meal.

Creative Ways to Present

For parties, I’ve arranged the grilled corn on a large platter sprinkled with extra cilantro and cotija, surrounded by lime wedges for easy grabbing. Another fun twist is cutting the grilled corn off the cob and tossing it into a vibrant street corn salad—great for potlucks or as a topping for tacos.

Make Ahead and Storage

Storing Leftovers

Leftover grilled corn can be stored in an airtight container in the fridge for up to 2 days. I usually keep the crema sauce separate and add it fresh when reheating to prevent the sauce from thinning out too much.

Freezing

I don’t usually freeze grilled corn because it tends to lose texture, but if you do, it’s best to remove kernels from the cob and freeze them separately for use in cooked dishes later—not for eating grilled fresh.

Reheating

To reheat, I gently warm the corn on the grill or in a hot skillet to revive charred flavor and avoid sogginess. Then I brush on fresh crema sauce and sprinkle with cotija just before serving to bring back that indulgent creaminess.

Frequently Asked Questions:

Can I make Grilled Mexican Street Corn Recipe without a grill?

Absolutely! You can roast the corn under your oven’s broiler or on a grill pan to get some char marks, though fresh outdoor grill flavor is unbeatable. Just watch carefully to avoid burning.

What can I substitute for Mexican crema?

If Mexican crema isn’t available, sour cream or a mix of sour cream and whole-milk Greek yogurt makes a great substitute that keeps the creamy texture and tanginess intact.

How spicy is this Grilled Mexican Street Corn Recipe?

It has a gentle smoky heat from the chipotle pepper, but you can easily adjust the amount to suit your taste—less for milder, or add extra for a bolder kick.

Can I prepare the sauce ahead of time?

Yes, the crema and mayo sauce can be whisked together a few hours in advance and kept chilled. Just give it a quick stir before brushing it onto the hot corn for best flavor and texture.

Final Thoughts

This Grilled Mexican Street Corn Recipe is one of those dishes I keep coming back to because it’s so satisfying and versatile. It brings a festive flair to everyday meals, a perfect combo of smoky, creamy, and tangy that feels like a little celebration. Give it a try—you’ll want to keep it in your summer rotation just like I do.