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Blackstone Griddle Street Corn

Blackstone Griddle Street Corn

Cheri Renee
This Blackstone Griddle Street Corn recipe is elotes cut off the cob to enjoy on tacos or Mexican street corn in a cup made on the griddle!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Servings 8
Calories 254 kcal

Equipment

  • Blackstone Griddle
  • Flat Top Grill/ Griddle

Ingredients
  

  • cooking oil of choice
  • 6 to 8 ears corn on the cob kernels cut off the cob
  • 1 onion diced
  • kosher salt, pepper, taco seasoning blend of choice
  • 6 cloves garlic minced
  • 1 cup chopped cilantro
  • 2 limes cut into wedges
  • 1 (15-ounce) jar Mexican crema
  • 4 ounces cotija cheese crumbled

Instructions
 

  • Preheat your griddle to medium heat. Add some cooking oil, the corn kernels, onion, kosher salt, pepper, and taco seasoning blend to taste. Cook 6 minutes, mixing with spatulas a few times.
  • Add garlic and most of the cilantro. Cook 3 to 4 more minutes, mixing a few times.
  • Squeeze some of the lime wedges over top and add the jar of crema. Mix together another minute with spatulas until combined.
  • Serve topped with remaining cilantro, cotija cheese, more taco seasoning, and with remaining lime wedges on the side.
Keyword Blackstone, Corn, elotes, Flat Top Grill, Griddle, Mexican Street Corn, Tacos