Blackstone Street Corn Dip
Blackstone Street Corn Dip starts with fresh corn on the cob cooked on the griddle then melted into cheesy goodness in a cast iron skillet
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.