Better Than Takeout Mexican Street Corn Style Grilled Zucchini
Better Than Takeout Mexican Street Corn Style Grilled Zucchini is a game-changer for your summer cookouts. After making this many times, I discovered the trick to getting that perfect char and burst of flavor. The crispy, charred edges and fresh, zesty taste will make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Slow Cooker Garlic Butter Beef Bites with Potatoes and Easy Creamy Cucumber Salad Recipe for Quick Summer Sides.
Why This Better Than Takeout Mexican Street Corn Style Grilled Zucchini Is Pure Comfort
- Easy to make and full of flavor
- Healthier alternative to traditional Mexican street corn
- Perfect side dish for summer BBQs and cookouts
What You'll Need for Better Than Takeout 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
- Lime
- Chili powder
- Cotija cheese
- Cilantro
- Chili powder
- Garlic powder
- Salt
- Pepper
- Lime juice
- Optional: Fresh cilantro
- Optional: Diced red onion
- Optional: Sour cream or Greek yogurt
📝 Ingredient Notes
- Zucchini: Use medium to large zucchini for best results.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect char marks → See on Amazon
- Grill Pan — Achieve grill marks on any stovetop → See on Amazon
How to Make Better Than Takeout Mexican Street Corn Style Grilled Zucchini
- Prepare the zucchini: Slice zucchini lengthwise into 1/2-inch thick planks.
- Mix the seasoning: In a small bowl, combine chili powder, garlic powder, salt, and pepper.
- Grill the zucchini: Preheat grill or grill pan to medium-high heat. Grill zucchini for 3-4 minutes on each side, or until charred and tender.
- Season the zucchini: Brush lime juice onto the grilled zucchini and sprinkle with seasoning mix.
- Serve: Top with cotija cheese, cilantro, and any optional toppings. Serve immediately.
Cook's Tips for Perfect Better Than Takeout Mexican Street Corn Style Grilled Zucchini
- Common mistake and fix: Avoid overcooking the zucchini to prevent it from becoming mushy. Keep an eye on it and remove it from the grill as soon as it's tender.
- Pro tip: For extra flavor, brush the zucchini with a bit of olive oil before grilling.
- Pro tip: Make this dish ahead of time and reheat on the grill or in the oven for best results.
Storing & Reheating Better Than Takeout Mexican Street Corn Style Grilled Zucchini
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 mix and slice the zucchini up to a day ahead.
Freezing Better Than Takeout Mexican Street Corn Style Grilled Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a smoky flavor, grill the zucchini on an outdoor grill instead of a grill pan.
- Best substitution: Substitute cotija cheese with feta cheese if desired.
- Make-ahead: Prepare the seasoning mix and slice the zucchini up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the zucchini is not tender after grilling, continue cooking it in the oven at 400°F (200°C) for 5-10 minutes.
Want to level up this recipe?
Grill Pan — Achieve perfect grill marks on any stovetop → Check price on Amazon
Better Than Takeout Mexican Street Corn Style Grilled Zucchini
Ingredients
Main Ingredients
- Zucchini
- Lime
- Chili powder
- Cotija cheese
- Cilantro
Seasonings
- Chili powder
- Garlic powder
- Salt
- Pepper
- Lime juice
Optional Toppings
- Fresh cilantro
- Diced red onion
- Sour cream or Greek yogurt
Instructions
- Prepare the zucchini: Slice zucchini lengthwise into 1/2-inch thick planks.
- Mix the seasoning: In a small bowl, combine chili powder, garlic powder, salt, and pepper.
- Grill the zucchini: Preheat grill or grill pan to medium-high heat. Grill zucchini for 3-4 minutes on each side, or until charred and tender.
- Season the zucchini: Brush lime juice onto the grilled zucchini and sprinkle with seasoning mix.
- Serve: Top with cotija cheese, cilantro, and any optional toppings. Serve immediately.
Notes
- Chef tip: For a smoky flavor, grill the zucchini on an outdoor grill instead of a grill pan.
- Best substitution: Substitute cotija cheese with feta cheese if desired.
- Make-ahead: Prepare the seasoning mix and slice the zucchini up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the zucchini is not tender after grilling, continue cooking it in the oven at 400°F (200°C) for 5-10 minutes.
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 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the seasoning mix and slice the zucchini up to a day ahead.
Nutrition Per Serving
- Calories: 70
- Protein: 3g
- Fat: 3g
- Carbs: 9g
- Fiber: 2g
- Sugar: 2g
- Sodium: 300mg
- Cholesterol: 10mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Mexican Street Corn Style Grilled Zucchini FAQs
You can prepare the seasoning mix and slice the zucchini up to a day ahead. However, it's best to grill and serve the zucchini fresh for optimal texture and flavor.
Overcooking the zucchini can cause it to become mushy. Keep an eye on it and remove it from the grill as soon as it's tender.
Yes, you can roast the zucchini in the oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until tender and slightly charred.
This Better Than Takeout Mexican Street Corn Style Grilled Zucchini pairs well with grilled meats, like the Slow Cooker Garlic Butter Beef Bites with Potatoes, and other summer sides like the Easy Creamy Cucumber Salad.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Better Than Takeout 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!
