Blackstone Mexican Street Corn Recipe
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Blackstone Mexican Street Corn is an easy side dish to make up! Mexican street corn has always been a favorite of mine; this was fast and easy to make up for dinner! Plus, this makes a perfect side dish for Taco Tuesday!
Typically, corn on the cob is how you would find street corn served, but I must say this was just as good and easier to make and serve as well. If you’re new to Blackstone, this is a straightforward side dish to prepare, even for novice chefs.
Blackstone Mexican Street Corn Recipe Ingredients:
- Whole Kernel Corn
- Vegetable Oil
- Mayonnaise
- Sour Cream
- Lime Juice
- Chili Powder
- Cayenne Pepper
- Salt and Black Pepper
- Queso Fresco
- Cilantro
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How To Make Mexican Street Corn On Blackstone:
Open your cans of corn and strain them. I allowed the corn to sit in an over-the-sink strainer for about 10 minutes to ensure they were drained of any liquid.
Fire up your Blackstone Griddle and apply more oil if needed. (Mine is always ready to go using my tips from How To Care For Your Blackstone -> HERE)
Once your griddle is hot and ready, spread your corn out. I added a bit more vegetable oil as the corn was cooking.
Use a spatula to keep the corn moving so it doesn’t burn — aim for even browning across the griddle. This should take 8-12 minutes, depending on how heat your griddle is.
Move the cooked corn into a bowl and set it aside.
Mix the sour cream, mayonnaise, lime juice, chili powder, and cayenne pepper in a large bowl that is also suitable for adding the corn.
Mix the corn into the street corn dressing.
Sprinkle with shredded queso fresco and cilantro to taste.
Serve and enjoy!
Other Blackstone Street Corn Ingredients:
- Shucked Grilled Corn On The Cob
- Bacon
- Jalapenos
- Tajin Seasoning
- Onion
- Garlic
- Feta Cheese
- Parsley
Blackstone Griddle Taco Tuesday Recipes
- Smoked Queso
- Chicken Fajitas
- Steak Fajitas
- Shrimp Fajitas
- Smoked Bean Dip
- Blackstone Mexican Street Corn
Blackstone Mexican Street Corn Recipe
Save this Recipe!
Love this recipe and want it and more in your inbox? Just add your email below and click save to get it delivered right to you!
Equipment
Ingredients
- 61 Ounces Whole Kernel Corn
- Vegetable Oil
- 4 Tablespoon Mayonnaise
- 4 Tablespoon Sour Cream
- 1 Tablespoon Lime Juice
- 1 Teaspoon Chili Powder
- Dash Cayenne Pepper
- Salt
- Pepper
- 1/2 cup Crumbled Queso Fresco
- Cilantro
Instructions
- Open your cans of corn and strain them, I let me sit in an over the sink strainer for about 10 minutes to make sure they were strained all the way.
- Oil and fire up your Blackstone Griddle.
- Once your griddle is hot and ready spread your corn out. I added a bit more vegetable oil as the corn was cooking.
- Keep the corn moving around on the griddle to allow it to cook evenly.
- Remove your corn and set it to the side.
- In a bowl large enough to add the corn into, mix together the sour cream, mayonnaise, lime juice, chili powder, and cayenne pepper.
- Mix the corn into the street corn dressing.
- Sprinkle with shredded queso fresco and cilantro to taste.
- Serve and enjoy!
Any tips or time frames to know when the corn is done?
Thank you so much for sharing your yummy recipes with us!