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 utterly irresistible about sweet, smoky corn slathered in creamy, tangy sauce with just a hint of heat. This Grilled Mexican Street Corn Recipe brings all those flavors to life in a way that’s both simple and truly special—perfect for summer barbecues or anytime you want a refresher twist on classic corn.

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 still remember the first time I grilled this Mexican street corn—it was love at first bite. The magic lies in the combination of smoky char from the grill and the creamy, zesty sauce that clings to every kernel. It’s the kind of dish that turns simple corn into a celebration of flavor.

Authentic Flavor: The mix of Mexican crema, cotija cheese, lime, and chipotle pepper brings you that genuine street-corn taste you crave.
Easy to Prepare: Minimal ingredients and quick grilling make this a breeze for any skill level in the kitchen.
Versatile Side Dish: It pairs beautifully with almost any summer meal—grilled meats, tacos, or even as a stand-alone snack.
Customizable Heat: Adjust the chipotle pepper to suit your spice level; I love a little kick, but it’s flexible!

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 is a star on its own, but together they create a flavor harmony that’s truly memorable. Fresh corn comes alive with tangy lime, smoky chipotle, and creamy toppings—you’ll want to shop for the freshest corn you can find to make the best of this dish.

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, husked and ready—the natural sweetness shines when grilled.
Mexican crema or sour cream: Adds creamy tanginess that softens and balances the heat.
Mayonnaise: Gives the sauce body and a slight richness to cling to the corn.
Chopped cilantro: Fresh herbaceous notes that brighten the whole dish.
Garlic: A little punch of savory depth.
Ground chipotle pepper: Smoked and spicy, but you can easily dial it back.
Lime zest and juice: Essential citrus zing that lifts every bite.
Cotija cheese: Crumbled salty finish, classic to Mexican street corn.
Lime wedges: For an extra spritz of fresh lime right 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

This recipe is such a crowd-pleaser, but I like to mix it up depending on the mood or what’s in the fridge. Don’t hesitate to tweak it—there’s room to make it your own.

Variation: Sometimes I swap out the cotija with feta if I can’t find it locally—different cheese, but still delicious and salty.
Make it Vegan: Use vegan mayo and a plant-based sour cream alternative, and skip the cheese or use a vegan shredded cheese.
Extra Spice: Add a sprinkle of cayenne or fresh minced jalapeños to the sauce for a hotter kick I adore.
Different Grilling Method: If you don’t have a grill, roasting the corn in a very hot oven works too—just watch the char.

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

Step 1: Prep Your Corn and Grill

Start by removing the husks from your ears of corn—this lets the kernels get that beautiful char. Fire up your gas or charcoal grill to about 400°F and give the grates a good clean. Having a clean grill is key to preventing the corn from sticking and helps create those perfect grill marks.

Step 2: Whisk Together the Sauce

While the grill is heating, whisk the Mexican crema, mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice in a bowl. Give it a taste and season lightly with salt if you need it—remember, cotija and crema bring a bit of saltiness already, so start small!

Step 3: Grill the Corn to Smoky Perfection

Place the corn directly on the hot grates. Let it cook undisturbed for about 3 minutes, until you see golden brown, charred spots forming. Turn the ears to the other sides and repeat until evenly charred all around—usually about 10 minutes total. Don’t rush this; the char is what brings the smoky flavor that makes this corn so crave-worthy.

Step 4: Dress Up and Serve

Once off the grill, brush or spoon the creamy sauce all over the warm corn. Don’t skimp here: every kernel deserves a good coating. Next, sprinkle a generous amount of crumbled cotija cheese over the top. If you like, finish with a little extra chipotle powder and serve with lime wedges to squeeze over the corn right before eating—this last touch brightens everything up.

Top Tip

From the many times I’ve grilled Mexican street corn, a few tricks help me get it just right every time—here are the top tips to help you nail it too!

Don’t Peel Too Early: Keep the husks on until just before grilling—fresh corn can dry out, so only husk when you’re ready to grill.
Watch Your Heat: Keep the grill hot but not blazing; too high and the corn might burn before it cooks through.
Coat While Warm: Apply the sauce while the corn is still hot for maximum flavor absorption.
Balance Your Salt: Taste the sauce before adding salt and remember cotija cheese is already salty enough to season the dish.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I usually stick to the classic garnishes: extra cotija cheese, a sprinkle of fresh cilantro, and a wedge of lime. Sometimes, for a little extra color and crunch, I add a dash of smoked paprika or thinly sliced radishes—pretty and tasty!

Side Dishes

This corn is a natural partner with grilled meats like carne asada, chicken fajitas, or even a smoky grilled salmon. For a full Mexican-inspired spread, serve it alongside black beans, fresh guacamole, and warm tortillas—you’ll have a feast in no time!

Creative Ways to Present

For special occasions, I’ve served the corn cut into bite-sized pieces on skewers, making it a fun appetizer. Another time, I arranged the ears in a platter lined with fresh lime leaves and sprinkled edible flowers on top—guests loved the pops of color and the lively presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover grilled corn in an airtight container in the fridge for up to 2 days. The flavor holds up well, but the sauce can absorb into the kernels, so it’s best eaten sooner rather than later.

Freezing

Freezing grilled Mexican street corn isn’t my go-to because the texture changes a bit—corn can get watery when thawed. But if you really want to store it, remove the sauce first and freeze the grilled corn separately, then dress it after reheating.

Reheating

For leftover corn, I reheat it gently on the grill or under the broiler for just a couple of minutes to bring back that smoky crispness. Then I add fresh sauce and cheese right before serving to keep the flavors bright.

Frequently Asked Questions:

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

Absolutely! If you don’t have a grill, you can roast the corn in a very hot oven (about 450°F) on a baking sheet, turning occasionally to get a good char. Alternatively, a grill pan on the stovetop works well, too.

What's the difference between Mexican crema and sour cream?

Mexican crema is a little thinner and milder than standard sour cream, with a slightly sweet tang that’s perfect for this recipe. If you can’t find crema, sour cream is a great substitute and will still yield delicious results.

Can I prepare the sauce ahead of time?

Yes! You can make the sauce up to a day in advance and keep it refrigerated. Just give it a quick stir before brushing it onto the grilled corn to redistribute any separation that might occur.

How spicy is this Grilled Mexican Street Corn Recipe?

The chipotle pepper adds a smoky warmth rather than overwhelming heat. You can easily adjust the amount to suit your spice preference, making this recipe great for both mild and medium spice lovers.

Final Thoughts

This Grilled Mexican Street Corn Recipe has become one of my all-time favorites because it’s so approachable yet packed with vibrant flavors. It’s that recipe I always pull out when friends come over—it never disappoints, and there’s just something joyful about eating corn this way, with a messy, cheesy, limey sauce that you can’t help but love. I hope you enjoy making and sharing it as much as I do!