Cheesy Blackstone Street Corn

I first tried Mexican street corn at a small food cart in downtown Portland and couldn’t believe I’d gone so long without it. Growing up, corn on the cob meant butter and salt – that’s it. No fancy toppings, no grilling, just boiled and basic.

But street corn opened up a whole new world of possibilities, and making it on the Blackstone griddle takes it to another level. The flat top gives you that perfect char while keeping the kernels juicy, and there’s plenty of space to cook several ears at once. If you’ve been nervous about trying this at home, don’t be – it’s actually easier than you might think.

What Kind of Corn Should I Use?

While fresh corn on the cob is great, frozen sweet corn is actually perfect for this street corn recipe and saves you a ton of prep time. Regular yellow sweet corn works well, but you can also use white sweet corn or even a mix of the two for some nice color variation. When using frozen corn, you’ll want to partially thaw it before cooking – this helps it cook more evenly and get that nice char we’re looking for. Just make sure to drain any excess water that comes from thawing to prevent your dish from becoming too watery. And here’s a helpful tip: check the package date when buying frozen corn, as fresher frozen corn tends to have better flavor and texture than packages that have been sitting in the freezer for months.

Options for Substitutions

This tasty street corn recipe can be adapted with several easy substitutions:

• Frozen corn: Fresh corn works great here – just cut it off the cob. You can also use canned corn in a pinch, just drain and pat it dry first.
• Cotija cheese: Can’t find Cotija? Feta cheese makes an excellent substitute with a similar salty, crumbly texture. Parmesan can work too, though it will give a slightly different flavor.
• Sour cream: Greek yogurt is a perfect 1:1 replacement for sour cream if you’re looking for a lighter option.
• Jalapeño: If you don’t have jalapeños, try serrano peppers for more heat, or green bell peppers for a milder taste. You can also use a few dashes of hot sauce.
• Honey: Regular sugar, agave nectar, or maple syrup can replace honey – start with half the amount and adjust to taste.
• Fresh lime juice: While fresh is best, bottled lime juice works too. In a pinch, you can use lemon juice, though the flavor will be slightly different.

Watch Out for These Mistakes While Grilling

The biggest mistake when making Blackstone street corn is starting with completely frozen corn – partially thawed corn will cook more evenly and prevent excessive moisture that can make your dish watery instead of charred and flavorful. Another common error is not getting your griddle hot enough before adding the corn; you want that signature char that gives street corn its amazing taste, so preheat your Blackstone to medium-high heat (around 400°F) and let the corn sit undisturbed for a few minutes to develop those crispy, caramelized spots. To avoid a bland result, don’t skip the resting time after mixing in the seasonings and sauce – letting it sit for 2-3 minutes allows the warm corn to really absorb all those delicious flavors. For the best texture, resist the urge to stir constantly; instead, toss the corn only occasionally to ensure even charring while maintaining some bite to each kernel.

What to Serve With Street Corn?

This Mexican-inspired street corn makes an amazing side dish for your favorite grilled meats or tacos! The creamy, spicy corn pairs perfectly with grilled chicken, carne asada, or fish tacos – basically anything with a bit of char from the grill. For a complete Mexican-inspired feast, serve it alongside some black beans, cilantro lime rice, and warm tortillas. I love adding some fresh guacamole and pico de gallo to the spread too, since their fresh flavors balance out the rich, creamy corn perfectly.

Storage Instructions

Keep Fresh: This tasty street corn will stay good in an airtight container in the fridge for up to 3 days. The flavors actually get even better after a day as they meld together! Just give it a quick stir before serving to redistribute any sauce that might have settled.

Make Ahead: You can prep the sauce mixture (mayo, sour cream, lime juice, and honey) up to a day in advance and keep it in the fridge. When you’re ready to cook, just toss everything together on your Blackstone. This is super helpful when you’re planning for a BBQ or gathering!

Enjoy Later: To enjoy your leftover street corn, just take it out of the fridge and warm it gently in the microwave or on the stovetop. If you want to crisp it up a bit, you can give it a quick sear on the Blackstone or in a skillet. Add a fresh sprinkle of Cotija cheese right before serving to keep that nice salty kick!

Preparation Time	30-30 minutes
Cooking Time	5-5 minutes
Total Time	35-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• 1 pound frozen sweet yellow corn (partially thawed)
• 2 tablespoons mayo
• 2 tablespoons sour cream
• 2 tablespoons lime juice, freshly squeezed
• 2 teaspoons honey
• 2 tablespoons butter
• 1 jalapeno, seeded and finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon chili powder
• 2 tablespoons grated or crumbled cotija cheese

Step 1: Prepare the Corn

Start by pulling the corn out of the refrigerator 30 minutes prior to cooking to bring it to room temperature.

If time is short, microwave the corn for a minute to speed up the process and ensure even cooking.

Step 2: Make the Mayonnaise Mixture

In a small bowl, combine the mayonnaise, sour cream, lime juice, and honey.

Mix the ingredients well until fully combined.

This mixture will be used to add creaminess and flavor to the corn.

Step 3: Preheat and Prepare the Griddle

Preheat your griddle to medium-high heat.

Once heated, add the butter and let it melt.

When the butter is melted, add the chopped jalapeño and cook for a minute until it releases its aroma.

Add the corn, sprinkling with salt and chili powder to taste.

Step 4: Cook the Corn

Cook the corn mixture for about 3 minutes, stirring occasionally.

After 3 minutes, drizzle the mayonnaise mixture in the center of the corn.

Stir to combine and let it cook for an additional 2 minutes, allowing the flavors to meld together.

Step 5: Finish and Serve

Once cooking is complete, remove the corn from the griddle.

Sprinkle with grated or crumbled cotija cheese for a touch of saltiness.

If desired, top with fresh cilantro for additional flavor and color.

Serve warm and enjoy your flavorful corn dish!