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 magical about sweet corn kissed by smoky grill marks, then slathered in a creamy, tangy sauce—this Grilled Mexican Street Corn Recipe delivers that perfect summer flavor punch that’s both fresh and indulgent. It’s like a fiesta on a cob, guaranteed to brighten any meal or backyard get-together.

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

This grilled Mexican street corn has won me over with its layers of flavor and simplicity. It’s that kind of recipe you come back to again and again because it never disappoints — easy, crowd-pleasing, and packed with authentic zest.

Bold smoky flavor: Grilling the corn until the kernels char just so adds that irresistible smoky nuance you crave.
Creamy yet tangy sauce: The cilantro-lime crema cuts through the richness perfectly, making every bite refreshing.
Simple ingredients, big impact: You don’t need anything fancy—everything comes together with pantry staples and fresh lime.
Perfect summer side or snack: Whether for a BBQ or casual dinner, it elevates your meal effortlessly.

Ingredients & Why They Work

Each ingredient in this Grilled Mexican Street Corn Recipe plays a role in balancing flavors and textures—from sweet corn to tangy lime. I always recommend buying the freshest corn you can find for the juiciest bites, and don’t skip the cotija cheese because it adds that salty crumbly goodness.

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, husked, bring that natural sweetness and crunch that’s essential for this dish.
Mexican crema (or sour cream): Adds richness and smoothness but with a lighter tang than mayo alone.
Mayonnaise: Creates a creamy base that sticks beautifully to the grilled corn.
Cilantro: Brightens things up with a fresh herbal note—don’t skimp on it!
Garlic: Just a touch of minced garlic amps up the flavor complexity without overpowering.
Ground chipotle pepper: Brings gentle smoky heat; adjust according to your spice tolerance.
Lime zest and juice: Their citrus zing makes this corn vibrantly fresh and irresistible.
Cotija cheese: The salty, crumbly finish that’s classic Mexican street corn’s signature touch.
Lime wedges (to serve): Extra tang on the side lets you brighten flavors just before eating.

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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

What I love about this Grilled Mexican Street Corn Recipe is how flexible it is. Over time, I’ve played around with toppings and spices, so feel free to tweak it to suit your taste or dietary needs—you can’t really go wrong here.

Variation: One time, I swapped cotija cheese for queso fresco for a milder, creamier twist that my kids adored.
Smokier flavor: Try adding a dash of smoked paprika alongside chipotle powder for an extra smoky depth if you like fire-roasted notes.
Spice level: Increase chipotle or add a sprinkle of cayenne for more heat—just remember to balance it with plenty of lime and crema.
Herb swap: If cilantro isn’t your thing, chopped fresh parsley or even green onions lend a nice freshness.

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

Step 1: Preheat and prep your grill for perfect char

First, I heat my grill to about 400°F—this high heat is crucial to get those signature grill marks and slightly charred kernels. Make sure the grates are clean to prevent sticking. While the grill’s heating, I husk the corn and get the sauce ready.

Step 2: Whisk together the creamy, zesty sauce

I mix the Mexican crema, mayonnaise, chopped cilantro, minced garlic, chipotle pepper, lime zest, and juice all in one bowl. The key is to taste your sauce before slathering—since the cotija and crema bring saltiness already, I add extra salt sparingly, just so the flavors balance perfectly.

Step 3: Grill the corn until beautifully charred

Place the ears on the hot grill directly over the grates. Leave them undisturbed for about 3 minutes so the kernels get those gorgeous golden spots. Rotate and repeat for all sides. You’re aiming for that sweet spot where the corn is tender, smoky, with just a hint of char.

Step 4: Coat and finish with cheese

The moment the corn comes off the grill, I use a spoon or brush to generously coat each ear with the creamy sauce, then sprinkle crumbled cotija cheese over the top. A final dash of chipotle pepper is my signature spicy flourish. Serve immediately with lime wedges to squeeze on just before biting.

Top Tip

When I first tried grilling street corn, I found keeping the right grill temperature tricky, but once I nailed these tips, the results improved drastically. These little tricks make all the difference to get that authentic smoky taste and best texture.

Grill temperature control: Keep your grill hot and avoid moving the corn too soon—letting it sit on one side creates those perfect grill marks.
Don’t forget to clean the grates: Prevents sticking and makes turning the corn much easier.
Sauce spread technique: Use a brush for even coverage instead of spooning—this avoids knocking off the cheese later.
Salt adjustment: Taste the sauce before adding salt since crema and cotija already bring some saltiness—you can always add more later!

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I love sprinkling extra cotija cheese on top for that signature salty kiss. A squeeze of fresh lime juice right before eating amps up the brightness—and sometimes I add chopped fresh chili or smoked paprika for a dash of color and spice.

Side Dishes

This goes wonderfully with grilled meats like chicken or steak, but I often pair it with a fresh green salad or black beans for an easy, well-rounded meal. It’s a hit at BBQs and perfect for casual gatherings.

Creative Ways to Present

Once, I served the corn cut off the cob in bowls with all the toppings mixed in as an elote salad—surprisingly delightful and easy to eat at parties without the mess! Another time, I stuck individual ears on wooden skewers for a neat handheld treat that kids loved.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare in my house!), wrap the corn in foil or airtight containers and pop it in the fridge. It keeps well for up to 2 days, but I recommend eating it sooner to keep that fresh grilled flavor.

Freezing

I don’t usually freeze grilled corn because the texture changes, but if you want to, remove the toppings first and freeze the plain grilled corn. Reapply sauce and cheese fresh after reheating.

Reheating

The oven or a grill reheat works best to preserve some of that charred flavor—avoid microwaving if you want to keep texture. I reapply fresh sauce and cheese after warming to keep it tasting vibrant.

Frequently Asked Questions:

Can I make Grilled Mexican Street Corn without a grill?

Absolutely! You can roast the corn under your oven’s broiler or on a grill pan stovetop to get a similar charred effect. Just watch closely to avoid burning.

What can I use if I don’t have Mexican crema?

Mexican crema has a mild tang, so sour cream is a great substitute. You can also mix sour cream with a little milk or lime juice to mimic the texture and flavor.

Is this recipe gluten-free and vegetarian?

Yes, this Grilled Mexican Street Corn Recipe is naturally gluten-free and vegetarian-friendly. Just double-check condiment labels if you have sensitivities.

Can I prepare the sauce ahead of time?

Definitely! The sauce can be mixed a few hours ahead and stored covered in the fridge. Just give it a quick stir before spreading on the corn to refresh the flavors.

Final Thoughts

This Grilled Mexican Street Corn Recipe is one of those easy dishes that feels both casual and special. Every time I make it, friends ask for the recipe because it’s got that perfect blend of smoky, creamy, tangy, and spicy that just hits the spot. I’m confident you’ll enjoy making it and sharing it as much as I do—it truly brightens up any gathering or simple dinner.