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–+ servings
Grilled Quick Blackstone Mexican Street Corn topped with cheese and spices
Clara Whitley

Quick Blackstone Mexican Street Corn

A simple yet vibrant recipe that captures summer’s essence with smoky, spicy, and creamy flavors in charred corn.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Mexican
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, husked (or frozen corn for a shortcut)
  • 1/2 cup mayonnaise (Greek yogurt can be substituted for a lighter version)
  • 1/2 cup cotija cheese, crumbled (feta can be a great alternative)
  • 1 teaspoon chili powder (or more for heat)
  • 1 tablespoon lime juice (freshly squeezed is best)
  • to taste Salt and pepper
Garnishes
  • limes wedge Lime wedges, for serving
  • to taste Fresh cilantro, chopped (for garnish, optional)

Method
 

Preparation
  1. Preheat your Blackstone griddle over medium-high heat.
  2. Husk the corn and make sure it’s nice and clean.
Cooking
  1. Place the corn directly onto the hot griddle. Cook for about 8-10 minutes, turning occasionally, until it achieves a lovely char on all sides.
  2. While the corn is grilling, combine the mayonnaise, lime juice, and chili powder in a bowl to create your topping. Adjust seasonings to taste.
Serving
  1. Once the corn is perfectly charred, remove it from the griddle and allow it to cool slightly.
  2. Slather the creamy dressing on the corn, sprinkle with crumbled cotija cheese, and finish with fresh cilantro and additional chili powder if desired.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 3g

Notes

For a spicy twist, add diced jalapeños into the mayonnaise mixture. For a vegan version, swap the mayonnaise with vegan mayo and use nutritional yeast instead of cotija.

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