Juicy Blackstone Mexican Street Corn

Mexican street corn has become a staple at our backyard cookouts. There’s something so fun about taking a simple ear of corn and turning it into a dish that makes everyone smile. I started making this on my Blackstone griddle last summer, and now my family asks for it every weekend.

I love how easy it is to make a bunch of these at once on the flat top – perfect for when friends drop by or the kids bring their teammates over after practice. The best part? You can prep all the toppings while the corn is cooking, and cleanup is quick. No fancy equipment needed, just good ingredients and a hot griddle.

If you’ve never had Mexican street corn before, you’re in for a treat. The combination of sweet corn, creamy sauce, and a little kick from the spices is exactly what outdoor cooking should be all about. Trust me, once you try it this way, you might never go back to plain corn on the cob again.

What Kind of Corn Should I Use?

While this recipe calls for frozen corn kernels, you’ve got several options that’ll work great for Mexican street corn. Fresh corn cut off the cob is fantastic when it’s in season – just slice those kernels right off and you’ll get that sweet, fresh-from-the-farm taste. Frozen corn is actually a really solid choice since it’s typically frozen at peak freshness and saves you the prep work of dealing with fresh cobs. If you’re going the frozen route, pick a good quality brand and avoid any bags with visible ice crystals. Regular sweet corn works perfectly here, but if you can find it, try white sweet corn for a slightly more authentic street corn experience.

Options for Substitutions

This Mexican street corn recipe is pretty adaptable – here are some easy swaps you can make:

• Frozen corn: Fresh corn works great here too – you’ll need about 4-5 ears of corn, cut off the cob. Canned corn can work in a pinch, just drain and pat it dry first.
• Cotija cheese: Can’t find Cotija? Use crumbled feta cheese instead – it has a similar salty, crumbly texture. Parmesan cheese can work too, though the flavor will be slightly different.
• Mayo: Mexican crema or sour cream can replace mayo. If using sour cream, you might want to add a tiny bit more to get that creamy coating.
• Tajin seasoning: No Tajin? Mix a pinch each of chili powder, lime zest, and salt. Or just use chili powder with an extra squeeze of lime juice.
• Cilantro: If you’re not a cilantro fan, try using fresh parsley instead, or just leave it out completely – the dish will still taste great!
• Vegetable oil: Any neutral cooking oil works here – canola, grapeseed, or even butter will do the job nicely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Mexican street corn on the Blackstone is not getting the griddle hot enough before adding the corn – you want those beautiful charred spots that give the dish its authentic flavor, so preheat your griddle on medium-high heat for at least 10 minutes. A common error is stirring the corn too frequently; instead, let it sit undisturbed for 3-4 minutes at a time to develop that perfect caramelization. Another crucial tip is to avoid adding the mayo, cheese, and other toppings while the corn is still on the griddle – transfer it to a bowl first, as the intense heat can cause the mayo to separate and the cheese to melt too quickly. For the best flavor, make sure to add the lime juice last, right before serving, so the citrus taste stays fresh and bright.

What to Serve With Mexican Street Corn?

This tasty Mexican street corn makes an excellent side dish for your favorite grilled meats or tacos! It pairs perfectly with carne asada, grilled chicken, or fish tacos – basically anything you’d cook up at a backyard barbecue. For a complete Mexican-inspired meal, serve it alongside some black beans and rice, with warm tortillas on the side. You can also turn this into a filling lunch by adding it to a burrito bowl with your choice of protein, fresh pico de gallo, and sliced avocado. Keep in mind that this dish already has bold flavors from the Cotija cheese and lime, so it works best with simply seasoned main dishes that won’t compete for attention.

Storage Instructions

Keep Fresh: This Mexican street corn is best enjoyed right after making it, but if you have leftovers, pop them in an airtight container in the fridge. It’ll stay good for about 3-4 days. The flavors actually get better as they mingle together!

Make Ahead: Want to prep this dish in advance? You can cook the corn and store it plain, then add the mayo, cheese, cilantro, and seasonings just before serving. This way, the toppings stay fresh and the cheese maintains its perfect crumbly texture.

Enjoy Later: When you’re ready to eat your leftover street corn, just give it a quick stir to redistribute any settled ingredients. It’s yummy cold straight from the fridge, but you can also warm it up quickly on the Blackstone or in the microwave. Just remember that the cheese might melt a bit if you heat it!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 450-500
• Protein: 12-15 g
• Fat: 25-30 g
• Carbohydrates: 50-55 g

Ingredients

• 1 tablespoon vegetable oil
• 3 cups frozen corn kernels
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon mayo
• 1/4 cup chopped cilantro
• 1/2 cup crumbled cotija cheese
• Juice of 1 lime
• 1/2 teaspoon tajin seasoning (optional)

Step 1: Prepare the Grill and Corn

Begin by preheating your Blackstone grill to medium-high heat, which is approximately 400 degrees Fahrenheit.

While the grill is heating up, microwave the corn for 1-3 minutes to ensure it is thawed and won’t damage the grill surface when cooked.

Step 2: Cook the Corn

Once the grill is ready, spread a bit of oil onto the grill surface using a spatula to prevent sticking.

Spread the thawed corn evenly over the oiled surface.

Season the corn with salt and pepper to taste.

Cook the corn for a few minutes, stirring frequently until it is warmed through and has achieved a light browning.

Step 3: Add Mayonnaise and Mix

Create a small circle or well in the center of the corn pile.

Pour the desired amount of mayonnaise into this center.

Stir the mayonnaise into the corn thoroughly, ensuring it coats all the kernels evenly.

Step 4: Incorporate Lime and Cheese

Top the corn with a generous squeeze of lime juice for added flavor.

Sprinkle your choice of cheese over the top—such as cotija or queso fresco.

Mix the cheese through the corn to let it melt slightly and combine with the other ingredients.

Step 5: Finish and Serve

Carefully remove the cooked corn from the grill.

Before serving, sprinkle Tajin seasoning on top for a hint of spice and smokiness.

Serve immediately and enjoy this delicious and flavorful dish!