Blackstone Street Corn Dip
I am trying to branch out and attempt some unique, out of the box griddle recipes. So I tried a Blackstone Street Corn Dip recipe and let me just say, it’s ahhhhhhh-mazing!
This is so similar to my Smoked Street Corn Dip recipe, but with fresh corn on the cob cooked on the flat top griddle.
I combined the rest of the ingredients in a cast iron skillet to melt and mix together on the griddle after the corn was cooked.
You could also use a foil pan for easy clean up.
How to make Blackstone Street Corn Dip
I added my dip ingredients to my cast iron skillet before cooking so it was all ready for me.
A block of cream cheese, 3/4 cup each sour cream and mayo, green chiles, chili powder and Tajin, 2 cups of cheese, and some hot sauce.
Then cut the kernels off of 8 ears corn on the cob.
I also diced an onion and minced garlic.
Preheat your Blackstone griddle or flat top grill to medium heat.
Drizzle some cooking oil of choice along with the corn, onion, kosher salt, and pepper.
Cook this on the griddle for 7 to 8 minutes, mixing with hibachi spatulas a few times.
Then add the garlic and cook 2 to 3 more minutes.
Add the skillet with the cheesy goodness right onto the griddle and transfer the corn to the skillet.
I scraped an area clean and used my spatulas for this task.
Cook the dip on the flat top for a few minutes, stirring and mixing until it all melts together.
You’ll need an oven mitt or towel to hold the hot handle.
Top Blackstone Street Corn Dip with cotija cheese and cilantro and serve with tortilla chips or Fritos Scoops 🙂
So yummy!
I made this for my friends who came over for a Mexican themed meal and they loved it!
If you like Blackstone Street Corn Dip, you might also like these griddle recipes…
Blackstone Mini Funfetti Cakes
Blackstone Hot Cheetos Street Corn
And Blackstone Jalapeno Lime Chicken and Corn
Game Day Blackstone Recipes
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Blackstone Street Corn Dip
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 8 ounces block cream cheese
- 3/4 cup sour cream
- 3/4 cup mayo
- 2 cups shredded cheese of choice (I used Mexican blend)
- 1 4-ounce can diced green chiles
- 2 tablespoons chili powder
- 1/2 tablespoon Tajin seasoning
- a few dashes of your favorite hot sauce
- cooking oil of choice
- 8 ears corn on the cob kernels cut off of cob
- 1 onion diced
- kosher salt, pepper
- 3 to 4 cloves garlic minced
- Optional: cotija cheese, cilantro for garnish, tortilla chips, Fritos Scoops
Instructions
- Put the cream cheese, sour cream, mayo, shredded cheese, green chiles, chili powder, Tajin, and hot sauce in a large cast iron skillet or foil pan. Set aside.
- Preheat your griddle to medium. Add some cooking oil, the corn kernels, onion, kosher salt, and pepper. Cook 7 to 8 minutes, mixing with hibachi spatulas.
- Add garlic and cook 2 to 3 more minutes. Transfer the corn mixture to the cast iron skillet or foil pan from earlier.
- Set the skillet or pan on the griddle for 5 to 6 minutes, stirring a few times until it's melted and combined. Serve with cotija cheese, cilantro for garnish, and with chips for dipping.Note: Scrape and clean griddle where corn was cooking before adding skillet.
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