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 undeniably irresistible about the smoky aroma and creamy tang of this Grilled Mexican Street Corn Recipe. It’s a perfect summer treat that feels festive and comforting all at once, bringing the vibrant flavors of the streets right into your backyard.

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 find this Grilled Mexican Street Corn Recipe to be endlessly satisfying — it’s easy to make, bursting with fresh flavors, and the perfect way to elevate simple corn on the grill into something truly memorable.

Bold Flavors: The tangy crema and smoky chipotle pepper bring layers of flavor that keep everyone coming back for more.
Simple Ingredients: You only need a handful of fresh ingredients to make this recipe sing.
Quick Grill Time: In just about 10 minutes on the grill, you’ll have something that tastes like it took hours to perfect.
Perfect for Any Occasion: Whether it’s a casual weeknight or a backyard party, this corn is a crowd-pleaser every time.

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 in this Grilled Mexican Street Corn Recipe plays a vital role—from the creamy tang of Mexican crema to the sharp saltiness of cotija cheese. Shopping for fresh corn at peak season makes a world of difference, so keep an eye out for those sweet ears!

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, firm ears with plump kernels grill beautifully and soak up the toppings perfectly.
Mexican Crema: Adds a mild tang and creamy texture; sour cream works well too if crema isn’t available.
Mayonnaise: Brings richness and helps the sauce cling to the corn.
Cilantro: Fresh and fragrant, it adds a bright herbal note that’s essential in this dish.
Garlic: Freshly minced gives a punch that wakes up the other ingredients.
Ground Chipotle Pepper: Adds smoky heat—adjust to your taste for that perfect smoky kick.
Lime Zest & Juice: The zest gives aromatic citrus notes, while the juice adds sharp freshness.
Cotija Cheese: Crumbled on top, it adds a salty, crumbly texture that's simply addictive.

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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 shaking things up a bit with this Grilled Mexican Street Corn Recipe by tweaking the heat level and adding my favorite herbs. That’s what makes it so enjoyable — you can tailor it completely to your liking.

Variation: One time, I stirred in some crumbled queso fresco instead of cotija, which gave a softer cheese texture that my kids adored.
Spice it Up: Add a pinch more chipotle or even a dash of cayenne if you want extra heat.
Herb Swap: If you’re not into cilantro, fresh parsley or green onions can lend a different but delightful flavor.
Dairy-Free Option: Use vegan mayo and skip the cheese to make this recipe friendly for dairy-free diets without losing that creamy charm.

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

Step 1: Prep the Grill and Sauce

First, heat your grill to about 400°F — this high heat is perfect for charring the corn quickly while keeping it juicy. While the grill warms up, whisk together Mexican crema, mayonnaise, chopped cilantro, minced garlic, ground chipotle, lime zest, and lime juice in a bowl. Taste and decide if you need a pinch of salt—remember, the cotija cheese and crema already add some saltiness.

Step 2: Grill the Corn to Perfection

Place the husked corn directly on the grill grates. Resist the urge to move them too much; let each side develop lovely golden brown grill marks and a touch of char, about 3 minutes per side. Keep turning until all sides have those irresistible grill marks. The smell alone is worth the wait!

Step 3: Dress It Up and Serve

Once the corn is grilled, transfer it to a platter. Slather each ear generously with your crema sauce using a brush or spoon, then sprinkle with crumbled cotija cheese. For an extra pop, dust a bit more chipotle powder on top and serve with lime wedges for squeezing right before tasting.

Top Tip

I’ve learned that the secret to truly great grilled Mexican street corn is about mastering control over your grill’s heat and seasoning carefully. Here are a few pointers from my own kitchen experience to help you nail it every time.

Grill Heat Balance: Medium-high heat prevents burning the corn’s exterior before it’s cooked through—don’t crank it too high.
Don’t Skip the Sauce Timing: Make your crema mixture ahead so it flavors meld but wait to spread it until the corn is straight off the grill for the best texture.
Cheese Crumble Technique: Use your fingers to sprinkle cotija for even coverage and to control the amount better than spooning it on.
Flip with Confidence: Use tongs to turn — gently but decisively — and avoid poking holes in the kernels which can leak juices.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I usually stick with the classic lime wedges and extra cotija cheese, but sometimes I toss on a sprinkle of smoked paprika or chopped fresh jalapeños for some flair. Fresh cilantro leaves on top add a fresh, bright contrast every time.

Side Dishes

This corn pairs beautifully with grilled meats, tacos, or even a hearty bean salad. At summer cookouts, I love serving it alongside charred steaks, fresh guacamole, and warm tortillas for a full Mexican-inspired feast.

Creative Ways to Present

For parties, I like to slice grilled corn off the cob and serve it in small bowls like a salad topped with all the toppings—it’s perfect for sharing and easier to eat standing up. You can also skewer the corn cobs for a festive presentation that’s fun for kids and adults alike.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled street corn in an airtight container in the fridge for up to 2 days. I usually remove the sauce before storing to avoid sogginess, then add fresh crema and cheese again when reheating.

Freezing

Freezing isn’t my go-to for this recipe because fresh grilled corn tends to lose texture, but if you must, freeze the grilled corn without sauce, wrapped tightly to prevent freezer burn, and consume within a month.

Reheating

When reheating, I prefer warming the corn in a hot skillet or wrapping it in foil and placing it in a preheated oven at 350°F for about 10 minutes. Then, I reapply the sauce and cheese for that fresh-off-the-grill feel.

Frequently Asked Questions:

Can I make this recipe without a grill?

Absolutely! You can char the corn under a broiler or on a stovetop grill pan. Just keep an eye on the corn and rotate regularly to get those lovely charred spots without burning.

What can I substitute for Mexican crema?

If you can’t find Mexican crema, sour cream or a mixture of sour cream and plain yogurt works great as a tangy, creamy alternative.

How spicy is this grilled Mexican street corn?

The heat mainly comes from the ground chipotle pepper, which you can adjust to taste. I usually add just a quarter teaspoon for mild smokiness, but if you like it hotter, feel free to add more.

Can I prepare the sauce ahead of time?

Yes! The crema sauce can be whipped up a few hours ahead and chilled. This actually helps the flavors meld, but don’t spread it on the corn until just before serving to keep the topping fresh and luscious.

Final Thoughts

This Grilled Mexican Street Corn Recipe holds a special place in my heart because it’s a simple dish that delivers big on flavor and fun. Every time I make it, the happy faces around the table remind me that food really is one of life’s greatest joys. You’ll love how it adds a little fiesta to your everyday meals — I can’t wait for you to give it a try.