This Blackstone Mexican street corn is a bold, creamy side dish that comes together in under 20 minutes on your flat top griddle. Made with frozen corn, it’s a year-round favorite that pairs perfectly with any Mexican-inspired meal off the griddle.
If you love Mexican flavors on the flat top, this Blackstone Mexican street corn — also known as esquites — needs to be in your regular rotation. Charred corn kernels tossed in a creamy lime-mayo dressing with Tajin, cotija, and cilantro? It’s ridiculously good and embarrassingly simple to pull off.
If you want to go all in on a Mexican griddle night, serve this alongside my Mexican Corn Fritters or make it the perfect side for these Steak Elote Tacos — both are killer on the Blackstone.
What Is Mexican Street Corn (Esquites)?
Mexican street corn comes in two forms you’ll hear about constantly:
Elotes — corn on the cob, slathered in mayo, cheese, chili, and lime. Delicious, but messy.
Esquites — the same bold flavors, but the kernels are cut off the cob and served in a cup or bowl. Easier to eat, easier to make, and honestly just as good. That’s what we’re making here.
The flat top griddle is the ideal tool for this. The wide, flat surface lets you spread the corn in a single layer so it chars evenly and fast, developing that caramelized, smoky flavor that takes this dish from good to “why is everyone asking me for this recipe.”
How to Make Blackstone Mexican Street Corn
Step 1: Thaw Your Corn First
Don’t skip this — adding frozen corn directly to a hot griddle can warp the cooking surface. Thaw it in the fridge overnight or let it sit on the counter for a couple hours before cooking.
Step 2: Make the Dressing
While the griddle heats up, combine the mayo, lime juice, Tajin, cilantro, and Cotija cheese in a mixing bowl. Stir it together and set it aside. Getting this done ahead of time means you can work fast once the corn comes off the heat.
Step 3: Char the Corn on the Griddle
Preheat your Blackstone to medium-high. Add your oil or bacon grease and let it get hot. Spread the thawed corn in a single, thin layer across the surface.
Here’s the key: don’t mess with it. Let it sit and cook undisturbed for 3-4 minutes so it develops a real char. Then toss and let it char again. You want those dark, caramelized spots — that’s the flavor.
Step 4: Toss and Serve
Once the corn has a good char, transfer it directly into the mayo mixture. Stir everything together while the corn is still hot — the heat helps everything meld together. Serve immediately.
Pro Tips for the Best Results
- Adjust Tajin to taste. If you want more heat, add an extra half tablespoon of Tajin before serving. Want it milder? Back off to half a tablespoon.
- Bacon grease is the move. If you’ve been cooking bacon on the griddle recently, use that leftover grease instead of regular oil. It adds a subtle smokiness that pairs incredibly well with the Tajin and lime.
- High heat = better char. Don’t be shy. You want real browning on the corn, not just warming it up.
- Mix while hot. Adding the hot corn straight into the mayo dressing slightly loosens the mayo and helps everything coat evenly. Don’t let the corn cool first.
Variations to Try
- Add jalapeño — dice up a fresh jalapeño and cook it alongside the corn for added heat and color.
- Swap Tajin for chipotle chili powder — gives a smokier, slightly different flavor profile.
- Top with crushed Takis or Flamin’ Hot Cheetos — a popular modern twist that adds crunch.
- Use fresh corn off the cob — when it’s peak summer and fresh corn is cheap, cut it right off the cob. The char on fresh corn is incredible.
What to Serve with Blackstone Mexican Street Corn
This side dish was basically made to go alongside anything with a Mexican flair. Some of my favorites:
- Steak Elote Tacos on the Blackstone
- Blackstone steak fajitas
- Smoked cream cheese – This easy Mexican street corn recipe makes a fantastic topping for a block of smoked cream cheese. Serve with nacho cheese Doritos or tortilla chips for an easy appetizer.
- Mexican pizza – Adding this easy Mexican griddle side dish turns this Taco Bell-inspired pizza into a full meal.
- Blackstone nachos – Add the griddle street corn as a topping to your nachos, or serve it on the side.
- Mexican chorizo potatoes – Another fantastic Mexican side dish you can make on the Blackstone griddle.
Blackstone Mexican Street Corn (Esquites)
Ingredients
- 16 oz frozen corn kernels thawed
- 1 tablespoon high-heat cooking oil or bacon grease
- pinch of salt
- ¼ cup mayonnaise
- Juice of 1 lime
- 1 tablespoon Tajin seasoning
- 3 tablespoons fresh cilantro chopped
- ¼ cup Cotija cheese grated
Instructions
- Preheat the Blackstone griddle to medium-high. Add oil or bacon grease and spread it around with your spatula.
- In a mixing bowl, combine mayo, lime juice, Tajin, cilantro, and Cotija cheese. Stir well and set aside.
- Spread thawed corn in a single layer on the griddle. Let cook undisturbed for 3-4 minutes until a char develops. Then toss the corn and let it char for another 2-3 minutes. Season with salt.
- Transfer charred corn directly to the mayo mixture. Stir together while hot.
- Serve immediately, garnished with extra Cotija or cilantro if desired.
Video
Notes
- Always thaw frozen corn before adding to the griddle to prevent warping the flat top.
- Bacon grease adds great flavor — use it if you have it.
- Best served hot and fresh. The dressing can be made up to 24 hours in advance.
Frequently Asked Questions
Yes. Drain it very well and pat it dry before putting it on the griddle. Canned corn has more moisture and won’t char as easily as frozen or fresh, but it still works in a pinch.
Tajin is a Mexican chili-lime seasoning blend — tangy, mildly spicy, and a little salty. You can find it in most grocery stores in the spice aisle or international section. If you can’t find it, substitute with a mix of chili powder, a pinch of cayenne, and a little extra lime juice.
This is best served warm and fresh. If you need to prep ahead, make the dressing in advance and store it in the fridge. Cook and char the corn right before serving, then toss everything together hot.
Cotija is a firm, salty Mexican cheese with a crumbly texture similar to feta or aged Parmesan. It adds a salty, savory punch to the corn. If you can’t find it, grated Parmesan is a solid substitute.
Two things: thaw the corn completely so there’s no extra moisture, and spread it in a thin, even layer. If you pile it up, it’ll steam. Give it space on the griddle and resist the urge to stir it constantly.
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Neal
Tring corn on my mens bible study group cook every tuesday use alot of your videos.
Question Based on the recipe how many will this serve I have 75 guys?
Excellent recipe.
Great corn recipe, a family fav now.
A household favorite. thanks.
Easy and very good.
Can food even be appropriated? Because the word means “to take something for your own use”. Pretty sure that’s what food is for. Get off your high horse already. This reminds me of the folks who get outraged because people in the southern region of the US serve a dish they call “goulash”. It doesn’t taste anything like the dish made by the first people who called a food combo goulash, so now we apparently have enough time and energy to argue with each other over something so asinine. I’m all about being proud of your culture – I take great joy in mine – but to tell others that one culture essentially owns food or recipes or names of dishes goes beyond ridiculous. I like to think people have evolved enough that they can entertain the idea that perhaps the dish they’re making isn’t as “authentic” as it could be. Those who care might oughta find something worth getting worked up about. FFS.
Esquites here in Mexico don’t have onion, garlic, pimiento and so on.
They are boiled as well.
How hard is it to respect other culture’s traditional recipes?
Or how about simply not calling it “Esquites” or “Mexican corn”?
You don’t realize the damage you do by teaching people a recipe that has nothing to do with the original. You appropriate our recipes only to destroy them and teach people wrongly.
Now everyone thinks esquites have onion, bell pepper and cilantro! Terrible!
Alex – let’s not be so hard on him. He’s only trying to share, as he said, what he has used to make street corn on the griddle. I for one appreciate his sharing of talents and experience.
Alex! He wasn’t appropriating ANYTHING! He clearly stated he is ONLY TRYING TO REPLICATE what he was SERVED at a MEXICAN Restaurant!!! Are you going to say the same to the Mexicans that APPARENTLY made the original dish for him that had the ingredients you are SO OFFENDED BY????? Take your fake outrage somewhere else
Seems like your rant is misguided. Neal is trying to replicate a dish made for him at a Mexican restaurant. It may not fit YOUR idea of Esquites but that’s your issue. Some say Chili doesn’t have beans and some say it has beans but no meat. Some cultures make chili with cinnamon, allspice and cloves. It is still chili. If this bothers you so much, create your own channel and show us how you like it. Then we can decide if it fits our idea of Equites.
Maybe everyone including yourself should listen to the introduction. He tells you he doesn’t know the tradition. He is replicating what he was served and really enjoyed! Give your head a shake!
The thing about making a recipe is that you CAN make it your own. This person said it wasn’t authentic and that it was what they enjoyed. I personally like to make a recipe authentic the first time and tweet it to our likings. Just appreciate recipes that these people share with us and if you don’t agree with it just move on.