Blackstone Mexican Street Corn (Esquites)

Blackstone Mexican street corn in a serving bowl

Blackstone Mexican Street Corn (Esquites)

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.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Mexican

Keyword: Blackstone Mexican street corn, corn esquites, griddle Mexican street corn, Mexican street corn, Mexican street corn on Blackstone griddle

Servings: people

Calories: 262kcal

Author: Neal Williams

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.

Nutrition