Blackstone Grilled Mexican Street Corn (Elote) Recipe

Mexican street corn is a beloved grilled favorite in many households. The ingredients are simple: corn, mayonnaise (or sour cream), cheese, lime, and herbs. Using frozen corn speeds up the process and keeps things less messy than eating corn on the cob, while still delivering restaurant-style flavor when cooked on a Blackstone griddle.

This easy Blackstone recipe works well as a side for tacos, grilled chicken, fish, or burritos. Try it alongside grilled fish tacos, Blackstone nachos, chicken fajitas, or smoky pollo asado for a full Mexican-style meal.

What is Mexican Street Corn?

Often called elote when served on the cob, Mexican street corn is typically charred and coated with a creamy, tangy, and spicy seasoning with cheese and lime. This version adapts the classic flavors for the Blackstone griddle and uses frozen corn for convenience without sacrificing the familiar taste.

Ingredients

Full ingredient quantities are available in the recipe card below. In brief, you’ll need: oil (high smoke point), frozen or fresh corn, salt and pepper, mayonnaise (or sour cream), chopped cilantro, cotija or Parmesan-style cheese, lime juice, and optional Tajin for serving.

How to Make Mexican Street Corn on Blackstone Griddle

• Step 1 – Heat the griddle: Preheat your Blackstone or flat-top griddle over medium-high heat (about 400°F).
• Step 2 – Add oil: Spread a tablespoon of oil across the cooking surface with a spatula.
• Step 3 – Prep the corn: If using frozen corn, microwave for 1–3 minutes to remove extreme chill so it browns properly on the griddle.

Step 4 – Cook the corn: Spread the corn in a thin layer and season with salt and pepper. Cook, stirring frequently, until the kernels are heated through and develop some golden-brown color.

Step 5 – Add the creamy binder: Make a well in the center of the corn, add the mayonnaise (or sour cream), then mix it into the corn until the kernels are evenly coated.

Step 6 – Brighten and finish: Add lime juice, chopped cilantro, and the cheese. Stir to combine so the corn is evenly flavored.

Step 7 – Serve: Remove from the griddle, sprinkle with Tajin or additional seasoning if desired, garnish with extra cilantro, and serve warm.

Recipe Tips

• Oil: Use a high smoke point oil like avocado, canola, or vegetable oil for best results on the griddle.
• Variations: Swap sour cream for mayonnaise for a tangier base. Add chili powder or a splash of hot sauce for heat. Adjust cheese type to taste—cotija, feta, or grated Parmesan all work well.
• Texture: Spread the corn thinly and let it brown in spots to develop more flavor; avoid overcrowding the griddle.

What to Serve with Mexican Street Corn

Mexican street corn pairs wonderfully with many mains. It’s a natural side for tacos, fajitas, grilled fish, smoked chicken, or burritos. It also works well in a bowl as a topping for nachos or as a vibrant side at cookouts.

• Blackstone Fish Tacos or Chicken Tacos
• Blackstone Nachos or Burritos
• Grilled or smoked chicken, carne asada, or pollo asado

Yes. Remove the husks and either grill the whole cobs or cut the kernels off and cook them on the griddle, then toss with the same seasonings. Canned corn also works in a pinch.

Refrigerate leftovers in an airtight container for up to 5 days.

Reheat gently in the microwave in 30-second intervals or warm on the stovetop in a skillet until heated through.

Yes. Use a large cast-iron skillet or indoor griddle to achieve similar browning and flavor as the Blackstone.