Crispy Mexican Street Corn Style Grilled Zucchini
Crispy Mexican Street Corn Style Grilled Zucchini is the perfect way to enjoy the flavors of the classic street food at home. After making this many times, I’ve discovered the trick to getting that perfect char and crispy texture. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Coconut Lime Fish Curry with Jasmine Rice Recipe and Easy Crockpot Garlic Parmesan Chicken and Potatoes.
Why This Crispy Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Easy to make with simple ingredients
- Healthier alternative to traditional Mexican street corn
- Perfect for summer cookouts or as a side dish
- Bursting with flavor from the Mexican street corn seasoning
What You'll Need for Crispy Mexican Street Corn Style Grilled Zucchini
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Zucchini
- Mayonnaise
- Mexican street corn seasoning
- Fresh cilantro
- Lime
- Mexican street corn seasoning
- Mayonnaise
- Lime juice
- Salt
- Optional: Crumbled cotija or feta cheese
- Optional: Chili powder
- Optional: Fresh cilantro
📝 Ingredient Notes
- Zucchini: Use medium-sized zucchini for even cooking.
- Mexican street corn seasoning: You can find this at most grocery stores or make your own using chili powder, cumin, smoked paprika, garlic powder, and lime zest.
🛒 Tools & Equipment I Recommend
- Grill Pan — Ensures even cooking and those beautiful char marks. → See on Amazon
- Grill Brush — Keeps your grill clean and non-stick for perfect searing. → See on Amazon
How to Make Crispy Mexican Street Corn Style Grilled Zucchini
- Prepare the zucchini: Slice zucchini into 1/2-inch rounds. Toss with 1 tablespoon of olive oil, salt, and pepper.
- Grill the zucchini: Preheat grill to medium-high heat. Grill zucchini for 2-3 minutes on each side, until char marks appear and zucchini is tender.
- Prepare the sauce: In a bowl, mix mayonnaise, Mexican street corn seasoning, and lime juice.
- Assemble the dish: Brush the sauce onto the grilled zucchini. Top with fresh cilantro, crumbled cheese, and a squeeze of lime juice.
Cook's Tips for Perfect Crispy Mexican Street Corn Style Grilled Zucchini
- Common mistake and fix: Avoid overcooking the zucchini, as it can become mushy. Keep an eye on it and remove it from the grill as soon as it's tender.
- Pro tip: For a smokier flavor, grill the zucchini on a charcoal grill or add some wood chips to your gas grill.
- Pro tip: For a vegan version, use vegan mayonnaise and skip the cheese.
- Pro tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storing & Reheating Crispy Mexican Street Corn Style Grilled Zucchini
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead and stored in the refrigerator.
Freezing Crispy Mexican Street Corn Style Grilled Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier version, add some diced jalapeño to the sauce.
- Best substitution: If you can't find Mexican street corn seasoning, you can use a mix of chili powder, cumin, smoked paprika, garlic powder, and lime zest.
- Make-ahead: The sauce can be made up to 1 day ahead and stored in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the zucchini is sticking to the grill, make sure your grill is hot enough and well-oiled.
Want to level up this recipe?
Grill Light — Ensures you can see what you're cooking, even in low light. → Check price on Amazon
Crispy Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- Zucchini
- Mayonnaise
- Mexican street corn seasoning
- Fresh cilantro
- Lime
Seasonings
- Mexican street corn seasoning
- Mayonnaise
- Lime juice
- Salt
Optional Toppings
- Crumbled cotija or feta cheese
- Chili powder
- Fresh cilantro
Instructions
- Prepare the zucchini: Slice zucchini into 1/2-inch rounds. Toss with 1 tablespoon of olive oil, salt, and pepper.
- Grill the zucchini: Preheat grill to medium-high heat. Grill zucchini for 2-3 minutes on each side, until char marks appear and zucchini is tender.
- Prepare the sauce: In a bowl, mix mayonnaise, Mexican street corn seasoning, and lime juice.
- Assemble the dish: Brush the sauce onto the grilled zucchini. Top with fresh cilantro, crumbled cheese, and a squeeze of lime juice.
Notes
- Chef tip: For a spicier version, add some diced jalapeño to the sauce.
- Best substitution: If you can't find Mexican street corn seasoning, you can use a mix of chili powder, cumin, smoked paprika, garlic powder, and lime zest.
- Make-ahead: The sauce can be made up to 1 day ahead and stored in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the zucchini is sticking to the grill, make sure your grill is hot enough and well-oiled.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made up to 1 day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 9g
- Carbs: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 350mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mexican Street Corn Style Grilled Zucchini FAQs
While you can make the sauce ahead, the zucchini is best cooked and served fresh.
Overcooking is the most common reason for mushy zucchini. Keep an eye on it and remove it from the grill as soon as it's tender.
Yes, you can! Just broil the zucchini on high for 2-3 minutes on each side.
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 Mexican Street Corn Style Grilled Zucchini 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!
