Blackstone Mexican Street Corn is a quick, flavorful side that comes together easily. I love traditional corn on the cob, but this skillet-style version is just as tasty and much simpler to prepare and serve—perfect for Taco Tuesday or any casual dinner.
Using canned whole kernel corn makes this recipe fast and accessible. If you’re new to cooking on a Blackstone griddle, this is an easy recipe to start with—great for novice cooks and convenient for feeding a crowd.
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 (crumbled)
- Cilantro (chopped)
How To Make Mexican Street Corn On Blackstone:
1. Drain the corn. Open the cans and strain the corn well. Let it sit in a strainer for several minutes to remove excess liquid so it can brown properly on the griddle.
2. Preheat and oil your Blackstone griddle. Heat the griddle until hot and add a little vegetable oil to the surface. A well-oiled griddle helps the corn develop a nice char without sticking.
3. Cook the corn. Spread the drained corn across the hot griddle in an even layer. Add a touch more oil if needed. Use a spatula to keep the kernels moving to avoid burning and to encourage even browning. This will take roughly 8–12 minutes depending on griddle temperature.
4. Transfer the cooked corn to a bowl. Once browned to your liking, remove the corn from the griddle and set it aside while you prepare the dressing.
5. Make the street corn dressing. In a large bowl, combine sour cream, mayonnaise, lime juice, chili powder, and a pinch of cayenne pepper. Taste and adjust seasoning with salt and pepper.
6. Combine and finish. Stir the warm grilled corn into the dressing until evenly coated. Sprinkle with crumbled queso fresco and chopped cilantro to taste.
7. Serve and enjoy. This dish is best served warm and makes a great accompaniment to fajitas, tacos, grilled meats, or any Mexican-inspired meal.
Optional Add-Ins and Variations
- Grilled corn on the cob (shucked) for a smokier flavor
- Crispy bacon pieces for a savory crunch
- Sliced jalapeños or pickled jalapeños to add heat
- Tajín or additional chili-lime seasoning for extra tang
- Finely chopped onion or minced garlic for more depth
- Substitute feta for queso fresco if needed
- Parsley instead of cilantro if you prefer a milder herb
Tips for Success
- Thoroughly drain canned corn so it browns instead of steaming.
- Keep the corn moving on the griddle to ensure even caramelization.
- Adjust lime, salt, and chili to your taste—street corn is easy to tweak.
- Serve shortly after mixing for the best texture and flavor.
Blackstone Mexican Street Corn Recipe
Equipment
- Blackstone Griddle
- Long spatula(s)
- Mixing bowl
- Strainer
Ingredients
- 61 ounces whole kernel corn (about three 15–ounce cans)
- Vegetable oil, for cooking
- 4 tablespoons mayonnaise
- 4 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper (to taste)
- Salt and black pepper, to taste
- 1/2 cup crumbled queso fresco
- Chopped cilantro, to taste
Instructions
- Open and thoroughly drain the canned corn. Let it sit in a strainer to remove excess liquid.
- Preheat and oil your Blackstone griddle until hot.
- Spread the drained corn across the griddle and cook, stirring often, until evenly browned (about 8–12 minutes).
- Transfer the cooked corn to a mixing bowl and set aside.
- In a large bowl, combine sour cream, mayonnaise, lime juice, chili powder, cayenne, salt, and pepper.
- Mix the warm grilled corn into the dressing until coated.
- Top with crumbled queso fresco and chopped cilantro. Serve warm.