Blackstone Mexican Street Corn
Blackstone Mexican Street Corn starts with corn on the cob cooked on the griddle and topped with Mexican street corn sauce and cotija cheese!
Equipment
- Blackstone Griddle
Ingredients
- 6 ears corn on the cob shucked
- 2 tablespoons butter
- kosher salt, pepper
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 tsp garlic paste or minced garlic
- 1 tsp chili powder (plus more to sprinkle over top)
- Optional: Tajin seasoning, pinch of cayenne pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped, fresh cilantro
- 6 lime wedges
Instructions
- Preheat the griddle to medium heat. Add the butter and spread it evenly on the griddle as it melts. Place the corn over the butter, roll it in the butter, and season with kosher salt and pepper.
- Cook the corn on the griddle for 10 to 12 minutes, turning a few times. If you have a melting dome, place that over the corn as they cook.
- Remove the corn from the griddle, as it cools mix together the mayo, sour cream, garlic, chili powder, and Tajin seasoning or a pinch of ground red pepper (if using). Stir until evenly combined.
- Brush the corn with the mayo mixture on all sides, then sprinkle with the crumbled cotija cheese, more chili powder, fresh cilantro, and serve with the lime wedges.