Blackstone Mexican Street Corn Recipe – The Ultimate Guide
This Blackstone Mexican Street Corn (also known as Esquites) is a delicious, creamy, and slightly spicy side dish that’s perfect for BBQs, potlucks, or taco night! Made on the Blackstone griddle for a smoky charred flavor, it’s an easy and crowd-pleasing recipe.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
Ingredients
- 4 cans (15 oz each) whole kernel corn, drained & dried
- 2 tbsp vegetable oil (plus more as needed)
- 4 tbsp mayonnaise
- 4 tbsp sour cream
- 1 tbsp lime juice (fresh preferred)
- 1 tsp chili powder
- ¼ tsp cayenne pepper (optional for heat)
- Salt & pepper to taste
- ½ cup crumbled queso fresco (or cotija cheese)
- ¼ cup chopped fresh cilantro
Instructions
1️⃣ Prep the corn: Drain corn in a colander for 10 minutes to remove excess liquid.
2️⃣ Heat the Blackstone: Preheat griddle to medium-high heat and coat with vegetable oil.
3️⃣ Cook the corn: Spread corn evenly on the griddle. Cook for 8-10 minutes, stirring occasionally, until slightly charred. Add more oil if needed.
4️⃣ Make the sauce: In a large bowl, mix mayo, sour cream, lime juice, chili powder, cayenne, salt, and pepper.
5️⃣ Combine: Toss the grilled corn in the sauce until well coated.
6️⃣ Garnish: Sprinkle with queso fresco and cilantro.
7️⃣ Serve & enjoy! Best served warm but also great chilled.
Notes
✔ Dry the corn well – Straining excess liquid helps it get a better sear.
✔ High heat is key – A hot griddle ensures a nice char without making the corn mushy.
✔ Customize the spice – Adjust chili powder and cayenne to your liking.
✔ Serve warm or cold – Tastes great either way!
Nutrition
- Calories: 180 kcal per serving
- Sugar: 4g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g