Crispy Grilled Zucchini Mexican Street Corn Style
Mexican Street Corn Style Grilled Zucchini — After making this many times, I’ve mastered the perfect crispy zucchini with that irresistible street corn flavor. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Classic Scalloped Potatoes with Cheddar Cheese and Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli.
Why This Crispy Grilled Zucchini Mexican Street Corn Style Is Pure Comfort
- Better than takeout taste at home
- Healthier than traditional street corn
- Crispy texture with a smoky char
- Easy to make with simple ingredients
What You'll Need for Crispy Grilled Zucchini Mexican Street Corn Style
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Zucchini
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Chili powder
- Cumin
- Garlic powder
- Lime juice
- Salt
- Pepper
- Optional: Fresh cilantro
- Optional: Crumbled Cotija or feta cheese
- Optional: Diced jalapeño
- Optional: Lime wedges
📝 Ingredient Notes
- Zucchini: Use firm zucchini for best results.
🛒 Tools & Equipment I Recommend
- Grill Pan — Even heating for perfect grill marks → See on Amazon
- Grill Brush — Easy cleanup and no stuck-on food → See on Amazon
How to Make Crispy Grilled Zucchini Mexican Street Corn Style
- Prepare zucchini: Slice zucchini into 1/2-inch rounds. Toss with 1 tablespoon olive oil, salt, and pepper.
- Grill zucchini: Preheat grill to medium-high heat. Grill zucchini for 3-4 minutes per side, until crispy and charred.
- Prepare seasoning: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Serve: Spread seasoning mixture onto grilled zucchini. Top with cilantro, cheese, jalapeño, and lime wedges. Serve immediately.
Cook's Tips for Perfect Crispy Grilled Zucchini Mexican Street Corn Style
- : Don't overcook the zucchini to maintain its crispiness.
- Common mistake and fix: If your zucchini is releasing too much water, sprinkle with salt, let it sit for 10 minutes, then pat dry before grilling.
- : For a spicier version, add some diced jalapeño to the seasoning mixture.
Storing & Reheating Crispy Grilled Zucchini Mexican Street Corn Style
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the seasoning mixture up to 1 day ahead. Store in the fridge until ready to use.
Freezing Crispy Grilled Zucchini Mexican Street Corn Style
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives.
- Best substitution: Use a fork to spread the seasoning mixture onto the zucchini for easier application.
- Make-ahead: Prepare the seasoning mixture up to 1 day ahead.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your zucchini is still soggy after grilling, try increasing the heat or grilling for a shorter time.
Want to level up this recipe?
High-quality grill — Even heat distribution for perfect grilling → Check price on Amazon
Crispy Grilled Zucchini Mexican Street Corn Style
Ingredients
Main Ingredients
- Zucchini
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
Seasonings
- Chili powder
- Cumin
- Garlic powder
- Lime juice
- Salt
- Pepper
Optional Toppings
- Fresh cilantro
- Crumbled Cotija or feta cheese
- Diced jalapeño
- Lime wedges
Instructions
- Prepare zucchini: Slice zucchini into 1/2-inch rounds. Toss with 1 tablespoon olive oil, salt, and pepper.
- Grill zucchini: Preheat grill to medium-high heat. Grill zucchini for 3-4 minutes per side, until crispy and charred.
- Prepare seasoning: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Serve: Spread seasoning mixture onto grilled zucchini. Top with cilantro, cheese, jalapeño, and lime wedges. Serve immediately.
Notes
- Chef tip: For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives.
- Best substitution: Use a fork to spread the seasoning mixture onto the zucchini for easier application.
- Make-ahead: Prepare the seasoning mixture up to 1 day ahead.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your zucchini is still soggy after grilling, try increasing the heat or grilling for a shorter time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare the seasoning mixture up to 1 day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 9g
- Carbs: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 450mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Grilled Zucchini Mexican Street Corn Style FAQs
Prepare the seasoning mixture up to 1 day ahead. However, it's best to grill and serve the zucchini fresh.
Overcooking or not patting dry the zucchini before grilling can cause it to become soggy. Try increasing the heat or grilling for a shorter time.
Yes, you can use an air fryer to cook the zucchini at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through.
Feta cheese is a great substitute for Cotija cheese.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Crispy Grilled Zucchini Mexican Street Corn Style 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!
