Grilled Mexican Street Corn is the perfect grilled corn slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder. This is one of the best corn recipes you will eat!

Try my Easy Grilled Corn recipe for another great reason to fire up your grill!

Grilled Mexican Street Corn

Grilling season is in full force over here at our house. We love to grill! One of our favorite sides to grill is corn. My entire family (including the picky one) loves to eat corn, so we have it regularly. I have been wanting to try this Mexican Street Corn for a while now and this was the perfect time to try!  I couldn’t believe that I hadn’t tried it until now! This was the best corn that I have EVER had!

We all couldn’t get enough of this corn. My son had two! I could see us making this corn at every single BBQ from now on. It is just that good! I know that you guys are going to love it as much as we did.

What is Mexican Street Corn Made of?

All of these ingredients combined are incredible!  How can you really go wrong with fresh sweet grilled corn?  Then, cover it in a creamy, tangy sauce and top it off with great spices and you have an insanely delicious mixture of flavor!

Try This Next Za’atar Chicken

• Corn: Choose the freshest corn for the best results!
• Mayonnaise: Creamy base that holds all the delicious flavor. I like to make my mayo at home using this recipe 
• Sour cream: Mix together with the mayonnaise and seasoning mixture.
• Cilantro: Freshly chopped and mixed together with creamy sauce.
• Parmesan: Freshly grated parmesan gives a great salty, nutty flavor.
• Lime: Lime juice from 2 limes adds fresh tangy flavor.
• Red chili powder: Add according to your spice preference.
• Limes: 2 cut into wedges for garnish.

How to Make Grilled Mexican Street Corn:

The corn grills to perfection on the grill along side of whatever meat you are cooking. As soon as it comes off the grill, it gets slathered in a mayonnaise and sour cream cilantro mixture. Then it is topped with parmesan cheese and chili powder.  Yum!

1. Prepare the Corn: Remove the husks of the corn leaving the core attached.
2. Grill: Place the corn on a hot grill turning once. Or use a cast iron pan until it starts to get slightly charred.
3. Make dressing: In a small bowl mix the mayonnaise, sour cream and cilantro.
4. Brush corn with dressing: Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder. Serve immediately.

What to Serve with Mexican Street Corn:

Summertime begs for a warm grilled meal outdoors.  So, grilling corn on the cob is a favorite at my house. I love to grill this corn alongside barbecued meats like grilled chicken, steak, or hamburgers and hot dogs.  Sometimes I have been known to even cut the corn off the cob before combining with the sauce to make a salsa and then I serve it with fresh tortilla chips.

Variations of Grilled Mexican Street Corn:

There are many versions of Mexican Street Corn floating around.  Here are some ideas for taking this tried and true grilled corn recipe and making it your own!

• Make it into a salsa: Cutting the corn off the cob once it is grilled, then mix it with the mayonnaise sauce in a bowl.  Serve with chips.
• Move it indoors: Don’t let rainy days or cooler weather stop you from enjoying this amazing corn!  Make in the oven or on a stovetop skillet instead.  To prepare in the oven you will heat your oven 425 degrees.  Then, spray the corn with cooking spray or slather with butter or oil.  Finally, wrap in foil and cook for 20-25 minutes.  To use a skillet, (I recommend using cast iron) heat your pan to medium-high and turn corn occasionally until it is grilled on all sides.
• Mexican crema – Use in place of sour cream.  It is similar to sour cream just a little thinner and saltier.
• Cotija cheese- An authentic Mexican cheese that can be used in place of parmesan cheese for an even more authentic dish.

Storing Grilled Mexican Street Corn:

Before storing your Mexican Street Corn, allow it to cool completely.  You will need to store the grilled corn and the topping separately.  Store grilled corn on the cob by wrapping it tightly and placing in the fridge for 2-3 days, or in the freezer, for up to 10 months.  The mayonnaise based sauce will not freeze well, but will stay good in the refrigerator for about a week.

Choosing the Freshest Corn:

When you are looking for the best corn to use in this recipe you are looking for corn that has a bright green husk with no small brown holes in it.  The holes could mean insects, so you want to avoid those!  The tassle at the top of the corn should be a little bit sticky and a light brown color.  Do not pull back on the stalks to check the corn kernels because that will shorten the life span of the corn.  Instead smell for a sweet corn smell and squeeze to make sure the corn is firm and not missing kernels.

Tips for Grilling Corn:

• How do I keep my corn from drying out as it cooks? Brush oil on your corn before putting it on the grill to keep the corn from drying out.  Or, place the corn in a large bowl of cold salt water (about 1 tbsp of salt) for 10-15 minutes before cooking it on the grill to keep it moist.
• How do I know when the corn is done? When your corn is tender when poked with a knife or fork it is done.
• Do I leave the grill open or closed? Keep the grill lid closed for the most consistent temperature and only open to turn corn every 5-6 minutes.
• Do I grill the corn with husks on or off? This is ultimately personal preference.  I prefer to have the corn ready to slather in sauce and eat right off the grill, so I cook it with the husks already removed.  I also love to see the grill marks directly on the yellow corn.  However, your corn will also turn out fantastic if you leave the husks on when you grill it.  The husks will keep the heat in and the corn will not dry out as easily.  To achieve this same effect without leaving the husks on, you could wrap the corn in aluminum foil before placing on the grill.

More Delicious Corn Recipes:

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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