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

Nothing screams summer fun quite like biting into a warm ear of charred corn slathered in a creamy, tangy sauce. This Grilled Mexican Street Corn Recipe captures all those vibrant, smoky flavors you crave, plus a little spicy kick that makes every bite irresistible.

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

Honestly, this isn’t just corn on the cob—it’s a full-on flavor experience. I get so excited every time I make this Grilled Mexican Street Corn Recipe because it’s quick, crowd-pleasing, and downright addicting. Let me share why it’s totally worth your time.

Bold, smoky flavor: Grilling the corn adds the perfect char that brings out a rich, delicious depth you just can’t get with boiling or microwaving.
Creamy, zesty sauce: The combo of crema, mayo, lime, and chipotle pepper balances richness with fresh tang and a hint of spice.
Easy to customize: Whether you like it mild or with an extra kick, this is super forgiving and lends itself to whatever tweaks you want.
Perfect for gatherings: It’s a guaranteed crowd-pleaser at BBQs or weeknight dinners, and it’s ready in just about 20 minutes.

Ingredients & Why They Work

The magic of this Grilled Mexican Street Corn Recipe lies in the balance of fresh, creamy, and smoky ingredients that complement each other so well. Here are the stars of the show and why they matter.

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 with husks removed, so you get those juicy kernels caramelized on the grill.
Mexican crema or sour cream: Adds smooth creaminess with a hint of tang, perfect for that authentic edge.
Mayonnaise: Brings richness and helps the sauce stick to the corn beautifully.
Chopped cilantro: Fresh, vibrant herbiness that brightens every bite.
Minced garlic: A punch of savory depth that keeps the sauce interesting.
Ground chipotle pepper: Smoky and mildly spicy, this ingredient gives the sauce its signature warmth.
Lime zest and juice: Adds fresh citrus brightness to cut through the richness.
Cotija cheese: Crumbled on top, it brings that salty, crumbly texture and authentic Mexican flavor.
Lime wedges: Served on the side for an extra squeeze of zing as you eat.

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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 making this recipe my own depending on the mood or the occasion—you can easily dial the spice up or down, or even swap out ingredients for dietary preferences. Trust me, this dish is one you’ll enjoy customizing as much as eating.

Variation: When hosting a crowd, I like to add a sprinkle of smoked paprika or a dash of chili powder for an extra layered smoky flavor—sometimes even swapping chipotle pepper for ancho chili powder.
Dairy-Free Version: I've had success using vegan mayo and coconut yogurt instead of crema and mayo, which still yields that creamy, tangy coating everyone loves.
Extra Heat: If you like things spicy, toss in some diced fresh jalapeño to the sauce or sprinkle cayenne pepper on top.

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

Step 1: Fire up the grill to hot and clean grates

Get your gas or charcoal grill heated up to about 400°F—it’s hot enough to get those gorgeous grill marks and that beautiful char without overcooking the corn. While it’s heating, I always make sure to give the grates a good scrub so the corn doesn’t stick or tear when I flip it.

Step 2: Whisk up the creamy sauce

While the grill heats, mix together the Mexican crema, mayonnaise, chopped cilantro, garlic, chipotle pepper, lime zest, and lime juice. A quick taste test will tell you if it needs a pinch of salt. I often skip adding more salt since the cotija and crema bring plenty on their own.

Step 3: Grill the corn to smoky perfection

Place the husked corn straight on the hot grill grates. Let each side cook for about 3 minutes without moving it so it chars evenly and doesn’t steam. You’ll see those kernels start to blister and get golden, even blackened spots—that’s exactly what you want! Turn the ears until all sides have that lovely color, usually about 10-12 minutes total.

Step 4: Slather on sauce and sprinkle cheese

The best part comes next: brushing or spooning the creamy sauce all over the hot corn, letting it melt into those smoky nooks. Then, sprinkle generously with crumbled cotija cheese and a little extra chipotle if you want to crank up the flavor. Serve immediately with lime wedges for squeezing.

Top Tip

From my many rounds of grilling corn, I’ve learned a few key tips to help you nail this Grilled Mexican Street Corn Recipe every time and keep it tasting fresh and vibrant.

Don’t rush the char: Let the corn sit undisturbed on each side so it develops those beautiful grill marks and smoky flavor instead of steaming.
Season the sauce last: Because Mexican crema and cotija already have salt, add salt to the sauce sparingly and always taste before adjusting.
Use fresh lime zest and juice: It makes a huge difference—adds brightness that brings the whole dish to life.
Serve right away: This corn is best eaten hot so the sauce stays creamy and the cheese softens just perfectly.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

I love topping my corn with extra crumbled cotija and a sprinkle of fresh cilantro for a pop of color. If I’m feeling adventurous, I add a dash of smoky paprika or an extra pinch of chipotle powder on top. A generous squeeze of lime juice just before eating wakes up the flavors beautifully.

Side Dishes

When I serve this grilled corn, I often pair it with grilled meats like smoky fajitas or chipotle chicken, along with a fresh green salad or Mexican rice. It’s also amazing alongside black bean tacos or a simple avocado salad for a lighter meal.

Creative Ways to Present

For a party, I like to serve the corn standing up in a tall glass or jar, so guests can grab them easily. Sometimes I cut the corn off the cob and put it into a beautiful bowl, drizzling the sauce and cheese over it like esquites, so it’s easy to eat with a fork.

Make Ahead and Storage

Storing Leftovers

I usually store leftover corn wrapped tightly in plastic wrap or an airtight container in the fridge for up to 2 days. The sauce can settle, so I give it a quick stir or add a splash of lime juice to freshen it before reheating.

Freezing

While I don’t typically freeze grilled corn because the texture changes, if you must, remove the sauce and freeze the corn separately. Reheat and add sauce fresh for best results.

Reheating

To reheat, I pop the corn on a grill pan or in a hot oven for a few minutes to bring back some char and warmth, then brush with fresh sauce so it tastes like it just came off the grill.

Frequently Asked Questions:

Can I use frozen corn for this recipe?

Frozen corn doesn’t char the same way fresh corn does, and the texture will be different. I recommend fresh ears for authentic flavor and that perfect smoky bite.

What can I substitute for Mexican crema?

If you can’t find Mexican crema, sour cream is a great substitute and widely available. For a lighter option, plain Greek yogurt works too, but the flavor will be slightly tangier.

How spicy is the chipotle pepper in this recipe?

Chipotle pepper adds a smoky heat that’s mild to medium spice level. You can adjust the amount to suit your taste or omit it for no heat at all—just keep the smoky flavor with a dash of smoked paprika instead.

Can I make this recipe on a stovetop if I don’t have a grill?

Absolutely! Use a grill pan or cast iron skillet on medium-high heat to char the corn. It won’t be exactly like grilling over charcoal, but you’ll still get great color and flavor.

Final Thoughts

Making this Grilled Mexican Street Corn Recipe always brings back memories of summer evenings spent with friends, laughter in the air, and that perfect blend of smoky, creamy, and zesty flavors. Give it a try—you'll find it’s more than just a side dish; it’s a celebration on a cob. I can’t wait for you to make it and make it your own.