Blackstone Grilled Mexican Street Corn Elote Recipe

Blackstone Mexican Street Corn is a simple, flavorful side dish that’s perfect for weeknight dinners and Taco Tuesday gatherings. Made with charred corn, a creamy lime-spiked dressing, and crumbled queso fresco, this version uses whole kernel corn cooked on a Blackstone griddle for fast, even browning and great smoky flavor. It’s easy enough for beginners and scalable for a crowd.

Traditional Mexican street corn (elote) is usually served on the cob, but preparing the kernels makes it easier to serve and share. Using canned whole kernel corn speeds prep time while still delivering great flavor when charred on a hot griddle. Below you’ll find the ingredient list, step-by-step instructions, equipment suggestions, and a few helpful tips and variations.

Blackstone Mexican Street Corn Recipe Ingredients:

• Whole kernel corn (drained)
• Vegetable oil
• Mayonnaise
• Sour cream
• Lime juice
• Chili powder
• Cayenne pepper (dash, to taste)
• Salt and black pepper to taste
• Queso fresco, crumbled
• Cilantro, chopped (for garnish)

How To Make Mexican Street Corn On a Blackstone Griddle

1. Drain the corn. Open the cans of whole kernel corn and strain thoroughly. Let the corn sit in a strainer for several minutes so excess liquid drains off—this helps the corn brown quickly on the griddle.

2. Preheat and oil the griddle. Heat your Blackstone griddle over medium-high heat and lightly coat the surface with vegetable oil. A properly heated griddle is essential for quick caramelization.

3. Char the corn. Spread the drained corn in an even layer across the hot griddle. Add a little more oil if needed and use a spatula to keep the corn moving so it browns evenly without burning. Cook for 8–12 minutes, adjusting time to match your griddle’s heat and desired level of char.

4. Make the dressing. In a large mixing bowl, combine sour cream, mayonnaise, lime juice, chili powder, cayenne, salt, and black pepper. Taste and adjust the seasoning—lime brightens the dressing while chili powder and cayenne add warmth and mild heat.

5. Combine and finish. Transfer the charred corn to the bowl with the dressing and stir until the kernels are evenly coated. Sprinkle with crumbled queso fresco and chopped cilantro to taste. Serve warm or at room temperature.

6. Serve and enjoy. This street corn pairs perfectly with tacos, fajitas, grilled meats, and any Mexican-inspired spread. It also works well as a crowd-pleasing side at barbecues.

Other Ingredients & Add-ins

• Shucked grilled corn on the cob (if you prefer whole corn)
• Bacon or thick-cut bacon crumbles for a smoky-salty boost
• Jalapeños for extra heat
• Tajin seasoning or chili-lime seasoning
• Onion, finely diced
• Garlic, minced
• Feta cheese as an alternative to queso fresco
• Parsley if you prefer a milder herb than cilantro

Equipment Suggestions

• Blackstone griddle or a large flat-top griddle
• Long griddle spatula(s) for stirring and turning corn
• Mixing bowls
• Over-the-sink strainer or colander to drain canned corn

Tips, Variations, and Storage

For deeper char and smokiness, cook the corn a bit longer and allow the kernels to brown in spots. If using fresh or frozen corn, the same method applies—just adjust cooking time. Add crispy bacon, diced jalapeños, or a sprinkle of Tajín for different flavor profiles. Leftovers store well in an airtight container in the refrigerator for 3–4 days; stir before serving and bring to room temperature or gently reheat.

Blackstone Griddle Taco Tuesday Pairings

• Smoked queso dip
• Blackstone chicken fajitas
• Blackstone steak fajitas
• Blackstone shrimp fajitas
• Smoked refried bean dip
• Blackstone Mexican street corn (this recipe)