Blackstone Mexican Street Corn Recipe
This Blackstone Mexican Street Corn Recipe is easy to make for a large crowd or as a quick side dish! Full of flavor and pairs perfectly with any main dish! For making a whole Mexican dinner on a Blackstone Griddle this goes perfect with Fajitas or street tacos!
Servings: 10 servings
Calories: 176kcal
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
- 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.
- Sprinkle with shredded queso fresco and cilantro to taste.
- Serve and enjoy!
Nutrition
Serving: 10g | Calories: 176kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 322mg | Potassium: 213mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.4mg