Blackstone Cheesy Street Corn Bites
These Blackstone Cheesy Street Corn Bites were part of my Blackstone Griddle Meal Prep Series, so my corn and jalapenos were already cooked.
Clearly these are more of a snack or appetizer, and not a meal… but I still added them to my meal prep series because they are too good not to share!
If you aren’t making the whole meal prep sha-bang, I included directions for how to make just these on your griddle.
But be sure to check out the whole Blackstone Meal Prep Series and the 5 actual meals that I made in addition to this fun snack!
How to make Blackstone Cheesy Street Corn Bites
First, preheat your Blackstone or flat top griddle to medium.
Add cooking oil of choice, corn kernels that have been cut off the cob, sliced jalapenos, kosher salt, pepper, and taco seasoning.
Cook 10 minutes, mixing a few times.
Lower the griddle heat to medium low and add cooking oil of choice and 14 to 16 piles of parmesan cheese in circles.
Flatten them out slightly with a spoon.
Then place a spoonful of the corn/ jalapeno mixture in the center of each pile of cheese and press into the cheese slightly.
Sprinkle taco seasoning over each.
I couldn’t decide between these two Blackstone seasonings, so I used them both!
Cook these for 4 to 6 minutes, just until cheese is melted and crisp on the bottoms.
Remove and place on a flat surface and allow them time to cool and harden.
Once hardened, serve with a dipping sauce of mayo (or blended cottage cheese) mixed with lime juice and some of the taco seasoning.
Or make my High Protein Avocado Cilantro Lime Sauce that I used in a few more meals from this meal prep series!
Blackstone Cheesy Street Corn Bites were the perfect poolside snack!
If you like Blackstone Cheesy Street Corn Bites, you might also like these recipes…
Blackstone Prosciutto Peach Ricotta Crostini
Blackstone Loaded Street Corn Dogs
And Blackstone Chicken Zucchini and Corn
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Blackstone Cheesy Street Corn Bites
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 2 ears corn on the cob kernels cut off of the cob
- 1 to 2 jalapeno peppers sliced
- kosher salt, pepper, taco seasoning (I used both Blackstone Street Taco seasoning and Tequila Lime seasoning)
- 2 cups shredded parmesan cheese
- 1/2 cup mayo (or blended cottage cheese for a healthier option)
- 1 tablespoon lime juice
- fresh chopped cilantro
Instructions
- Note: This was part of my Blackstone Griddle Meal Prep Series, so my corn and jalapenos were already cooked, see details in post above or follow these directions.Preheat your griddle to medium. Add cooking oil of choice, corn, jalapenos, kosher salt, pepper, and taco seasoning. Cook 10 minutes, mixing a few times. Turn griddle off, remove corn, and let cool slightly.
- Preheat griddle to low/ medium low. Add cooking oil of choice and 14 to 16 piles of parmesan cheese in circles, flatten them out slightly. Place a spoonful of the corn/ jalapeno mixture in the center of each pile of cheese and press into the cheese slightly. Sprinkle taco seasoning over each.
- Cook 4 to 6 minutes, until cheese is melted and crisp on the bottoms. Remove and place on a flat surface and allow them time to cool and harden.
- Mix together the mayo or blended cottage cheese with lime juice and taco seasoning.
- Garnish street corn bites with cilantro and serve with the sauce for dipping.
Visit my other site CooksWellWithOthers.com for even more recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
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