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 that smoky char and creamy topping combo that makes the Grilled Mexican Street Corn Recipe a total crowd-pleaser. It’s bright, zesty, and just a little spicy—a perfect way to elevate simple summer corn into a fiesta-worthy dish.

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 first tried this grilled Mexican street corn at a backyard party, and I was hooked immediately. The balance of smoky, creamy, tangy, and salty flavors is incredible. What makes this recipe stand out is how easy it is to pull off but still feels so special.

Flavor Explosion: The combination of chipotle, lime, and cotija cheese kick the corn up several notches.
Simple Ingredients: You don’t need rare or complicated items, just fresh, pantry staples you can easily find.
Easy to Grill: No fancy technique required—just patience for that perfect char.
Versatile Side: It pairs beautifully with everything from tacos to grilled chicken or just on its own.

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

Each ingredient here plays a role in creating that irresistible flavor profile. From the creamy crema that cools the heat, to the smoky chipotle and bright lime zest, these elements come together so naturally. A quick tip: try to get fresh limes and good-quality cotija cheese for the best results.

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: Choose fresh, medium-sized ears with plump kernels for even grilling and sweetness.
Mexican Crema: This adds a tangy, silky texture similar to sour cream but with a lighter touch.
Mayonnaise: Helps bind the sauce together and adds richness.
Cilantro: Fresh and chopped finely for that classic herbaceous hit.
Garlic: Just a little minced garlic gives a subtle punch without overpowering.
Ground Chipotle Pepper: Provides gentle smoky heat that’s not too spicy.
Lime Zest & Juice: Bright citrus notes are essential—they lift and balance the creaminess.
Cotija Cheese: This crumbly, salty cheese tops everything off perfectly.
Lime Wedges: For serving extra tang and freshness.

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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 by adding a little extra chipotle or swapping cilantro for fresh parsley if I’m out. Feel free to adjust the heat and herb choice to suit your taste buds—you really can’t go wrong.

Variation: On a whim once, I mixed in some crumbled feta instead of cotija. It was a nice twist, a bit creamier and less salty.
Dietary Modification: Use vegan mayo and skip the cheese to make a dairy-free version that’s still tasty.
Seasonal Change: For a fun touch in winter, roast the corn indoors under the broiler instead of grilling.

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

Step 1: Prep and Heat the Grill

First, get your grill nice and hot—around 400°F is perfect. I always clean the grates thoroughly beforehand. This helps achieve that beautiful char without sticking, and trust me, it makes a huge difference.

Step 2: Whisk Together the Creamy Sauce

While the grill heats, whisk the Mexican crema, mayonnaise, chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. I usually taste the mixture here and season lightly with salt—remember the crema and cotija already add some saltiness, so don’t go overboard!

Step 3: Grill the Corn to Charred Perfection

Place the husked corn directly on the grill grates. Don’t move them around too much—let each side get nicely browned and charred, about 3 minutes per side. Once they’re evenly golden and smoky, pull them off the grill.

Step 4: Slather and Sprinkle

Brush each grilled ear generously with the creamy sauce, then sprinkle with crumbled cotija cheese. If you want to dial up the smoky heat, a little extra chipotle on top never hurts! Serve immediately with fresh lime wedges on the side—it adds just the right brightness.

Top Tip

After making this grilled Mexican street corn recipe dozens of times, I’ve learned a few tricks that take it from good to truly unforgettable.

Grill Cleanliness: Always clean your grill grates right before cooking—corn with stuck bits just won’t char as nicely.
Patience Is Key: Don’t rush turning the corn; let each side develop a deep golden crust for authentic smoky flavor.
Balance Your Salt: Start with little salt in the sauce, taste, then add more if needed—cotija cheese brings saltiness on its own.
Lime Last: Adding lime juice just before serving preserves that fresh citrus zing without dulling it during cooking.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I love topping the corn with a sprinkle of extra cotija and a pinch of smoked paprika for more color and flavor. Fresh cilantro and a wedge of lime beside each ear make it look inviting and fresh. Sometimes I even add a dash of chili powder for a spicy kick.

Side Dishes

This grilled Mexican street corn recipe pairs beautifully with smoky grilled chicken, carne asada, or spicy black bean salad. For a vegetarian feast, serve with grilled veggies and a zesty quinoa salad on the side—such a satisfying combo!

Creative Ways to Present

For parties, I sometimes cut grilled corn off the cob and serve it in a bowl with the sauce tossed in—like esquites, the Mexican street corn salad. It’s super easy to eat while mingling. Or skewer smaller corn pieces for fun, bite-sized appetizers that folks love.

Make Ahead and Storage

Storing Leftovers

Leftover grilled corn is best stored without the sauce. Wrap the corn tightly in plastic wrap or place in an airtight container and refrigerate for up to 2 days. Applying the creamy topping fresh right before serving ensures the best texture and flavor.

Freezing

I don’t usually freeze grilled corn because it loses texture on thawing. If you want to, freeze the corn plain without sauce and thaw in the fridge, then reheat gently. But fresh grilled is definitely the way to go here.

Reheating

To reheat, warm the grilled corn on a grill pan or under the broiler for just a few minutes until heated through—it helps bring back a bit of that charred crispiness. Then add the sauce and cheese fresh right before serving.

Frequently Asked Questions:

Can I make this recipe without a grill?

Absolutely! If you don’t have a grill, you can broil the corn in your oven. Place the husked corn on a baking sheet under the broiler, turning every few minutes until charred on all sides. It won’t have the exact smoky flavor but will still be delicious.

What can I substitute for Mexican crema?

Mexican crema is a bit like sour cream but thinner and less tangy. If you can’t find it, use a mix of sour cream and a little milk to thin it out, or just sour cream alone in a pinch.

How spicy is the chipotle pepper in this recipe?

The ground chipotle pepper adds a smoky warmth rather than aggressive heat. You can adjust the amount based on your heat preference—start with a small pinch and add more if you like a bit more kick.

Can I make grilled Mexican street corn ahead of time?

You can prep the sauce ahead and grill the corn a little in advance, but I recommend assembling just before serving. The sauce and cheese are best fresh to keep the flavors bright and textures perfect.

Final Thoughts

Honestly, this grilled Mexican street corn recipe is one of those simple pleasures that I keep coming back to. It’s easy enough for a weeknight but impressive enough for guests. Give it a try—you’ll find it’s a fantastic way to add a little excitement to your summer meals or anytime you want a burst of smoky, creamy goodness.