Best Grilled Mexican Street Corn for Summer BBQs
Grilled Mexican Street Corn is the ultimate summer BBQ side dish. After making this many times, I’ve perfected the crispy, juicy texture and tangy, creamy coating. The trick I discovered is to grill the corn in the husk first, then slather it in a creamy, cheesy mixture. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Grilled Asparagus with Tangy Tahini Lemon Sauce and Creamy Chocolate Orange Cheesecake Recipe.
Why This Best Grilled Mexican Street Corn for Summer BBQs Is Pure Comfort
- Crispy, juicy corn on the cob
- Tangy, creamy coating with a hint of spice
- Easy to make on the grill
- Perfect for summer BBQs and cookouts
What You'll Need for Best Grilled Mexican Street Corn for Summer BBQs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn, husks on
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
- Chili powder
- Smoked paprika
- Garlic powder
- Salt
- Optional: Lime wedges
- Optional: Chopped fresh cilantro
- Optional: Crumbled cotija or feta cheese
📝 Ingredient Notes
- Cotija cheese: If you can't find cotija cheese, feta cheese is a great substitute.
🛒 Tools & Equipment I Recommend
- Grill — Gives the perfect charred flavor and crispy texture. → See on Amazon
- Mixing bowl — Makes it easy to combine the creamy coating ingredients. → See on Amazon
How to Make Best Grilled Mexican Street Corn for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat (around 400°F/200°C).
- Grill corn in husks: Grill corn in the husks for 15-20 minutes, turning occasionally, until the husks are charred and the corn is tender.
- Prepare coating: In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and salt. Mix well.
- Slather coating: Once the corn is cool enough to handle, remove the husks and silk. Slather the creamy coating onto each ear of corn, using a brush or spoon to ensure even coverage.
- Grill coated corn: Grill the coated corn for an additional 2-3 minutes on each side, until the coating is lightly charred and crispy.
- Serve: Serve immediately, garnished with lime wedges, chopped cilantro, and additional crumbled cheese if desired.
Cook's Tips for Perfect Best Grilled Mexican Street Corn for Summer BBQs
- Common mistake and fix: Don't overcoat the corn. Too much coating can make it soggy and difficult to grill. Use a light hand and ensure the coating is evenly distributed.
- Time-saving tip: Prepare the creamy coating ahead of time and store it in the refrigerator until ready to use. This can be made up to a day in advance.
- Substitution tip: If you can't find cotija cheese, feta cheese is a great substitute. It has a similar salty, crumbly texture that works well in this recipe.
Storing & Reheating Best Grilled Mexican Street Corn for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftover grilled corn in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The creamy coating can be made up to a day in advance. Grill the corn just before serving for the best texture.
Freezing Best Grilled Mexican Street Corn for Summer BBQs
Freezing grilled corn is not recommended, as it can become mushy and lose its texture.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until warmed through. Microwave: Reheat in the microwave for 30-60 seconds, or until warmed through. This can make the corn soggy, so it's best to use the oven method if possible.
Recipe Notes
- Chef tip: For even cooking, arrange the corn on the grill in a spoke-like pattern, with the ears pointing towards the center.
- Best substitution: If you can't find cotija cheese, feta cheese is a great substitute. It has a similar salty, crumbly texture that works well in this recipe.
- Make-ahead: The creamy coating can be made up to a day in advance. Grill the corn just before serving for the best texture.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd. Simply increase the ingredients proportionally.
- Troubleshooting: If the corn is sticking to the grill, make sure the grill is well-oiled and preheated. You can also try grilling the corn in foil to prevent sticking.
Want to level up this recipe?
Grill brush — Ensures the grill is clean and ready for cooking, preventing the corn from sticking. → Check price on Amazon
Best Grilled Mexican Street Corn for Summer BBQs
Ingredients
Main Ingredients
- 6 ears of corn, husks on
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
Seasonings
- Chili powder
- Smoked paprika
- Garlic powder
- Salt
Optional Toppings
- Lime wedges
- Chopped fresh cilantro
- Crumbled cotija or feta cheese
Instructions
- Preheat grill: Preheat grill to medium-high heat (around 400°F/200°C).
- Grill corn in husks: Grill corn in the husks for 15-20 minutes, turning occasionally, until the husks are charred and the corn is tender.
- Prepare coating: In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and salt. Mix well.
- Slather coating: Once the corn is cool enough to handle, remove the husks and silk. Slather the creamy coating onto each ear of corn, using a brush or spoon to ensure even coverage.
- Grill coated corn: Grill the coated corn for an additional 2-3 minutes on each side, until the coating is lightly charred and crispy.
- Serve: Serve immediately, garnished with lime wedges, chopped cilantro, and additional crumbled cheese if desired.
Notes
- Chef tip: For even cooking, arrange the corn on the grill in a spoke-like pattern, with the ears pointing towards the center.
- Best substitution: If you can't find cotija cheese, feta cheese is a great substitute. It has a similar salty, crumbly texture that works well in this recipe.
- Make-ahead: The creamy coating can be made up to a day in advance. Grill the corn just before serving for the best texture.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd. Simply increase the ingredients proportionally.
- Troubleshooting: If the corn is sticking to the grill, make sure the grill is well-oiled and preheated. You can also try grilling the corn in foil to prevent sticking.
Storage
- Fridge: Store leftover grilled corn in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freezing grilled corn is not recommended, as it can become mushy and lose its texture.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-60 seconds, or until warmed through. This can make the corn soggy, so it's best to use the oven method if possible.
- Make ahead: The creamy coating can be made up to a day in advance. Grill the corn just before serving for the best texture.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 18g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 400mg
- Cholesterol: 25mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Grilled Mexican Street Corn for Summer BBQs FAQs
While you can make the creamy coating ahead of time, it's best to grill the corn just before serving for the best texture.
Overcooking the corn can cause it to become dry. Make sure to grill the corn for the recommended time, and avoid overcooking it.
Freezing grilled corn is not recommended, as it can become mushy and lose its texture.
While you can cook the corn in the air fryer, it won't have the same charred, smoky flavor as grilled corn. For the best results, use the grill method described in the recipe.
Feta cheese is a great substitute for cotija cheese. It has a similar salty, crumbly texture that works well in this recipe.
A Warm Final Note
I can’t wait for you to try Best Grilled Mexican Street Corn for Summer BBQs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
