Grilling corn on the Blackstone griddle is a fantastic way to achieve a beautiful char and smoky flavor without it falling through the grates of a traditional grill. Here’s a classic and highly customizable recipe.
Blackstone Griddle Mexican-Style Street Corn (Elote)
This method gives you the iconic flavor of Mexican street corn (Elote) with the ease of a flat top griddle. It’s sweet, smoky, creamy, and tangy all at once.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 10-15 minutes
Ingredients
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4 ears of corn, shucked
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2 tablespoons vegetable oil or avocado oil
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Salt and black pepper
For the Creamy Chili-Lime Sauce:
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¼ cup mayonnaise (or Mexican crema)
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¼ cup sour cream or plain Greek yogurt
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½ cup crumbled Cotija cheese (or feta), plus more for garnish
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1 clove garlic, minced or pressed
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2 tablespoons fresh lime juice (about 1 lime)
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1 teaspoon chili powder (like ancho or Tajín), plus more for garnish
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2 tablespoons fresh cilantro, finely chopped
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Optional: A pinch of cayenne or smoked paprika for heat
For Serving:
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Lime wedges
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Extra cilantro
Instructions
Step 1: Prep the Corn and Sauce
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Pat the shucked ears of corn completely dry with a paper towel. This ensures a good sear.
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Brush the corn lightly with oil and season with a pinch of salt and pepper.
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In a medium bowl, mix all the ingredients for the Creamy Chili-Lime Sauce: mayonnaise, sour cream, Cotija cheese, minced garlic, lime juice, chili powder, and cilantro. Set aside.
Step 2: Griddle the Corn
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Preheat your Blackstone griddle to medium-high heat.
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Place the ears of corn directly on the hot surface.
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Cook for 10-15 minutes, turning every 2-3 minutes, until the kernels are tender and have dark, charred spots on all sides.
Step 3: Coat and Serve
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Method 1 (On the Cob): Using a brush or a spoon, generously coat each hot ear of corn with the creamy sauce. Immediately roll them in or sprinkle with extra crumbled Cotija cheese and a final dusting of chili powder. Serve with a lime wedge.
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Method 2 (Cup-Style / Esquites): Let the corn cool slightly. Hold an ear of corn upright in a large bowl and use a sharp knife to slice downward, cutting the kernels off the cob. Toss the kernels in a bowl with the creamy sauce. Divide into cups and top with extra cheese, chili powder, and cilantro.
✨ Pro-Tips for Perfect Griddled Corn
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Don’t Crowd the Griddle: Give the corn some space so it roasts instead of steaming.
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Butter is an Option: You can use melted butter instead of oil for a richer flavor. Brush it on during the last few minutes of cooking to prevent it from burning.
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Get a Good Char: Don’t be afraid of the black spots! That’s where the deep, smoky flavor comes from.
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Pre-Boil for Extra Tenderness: For the most tender result, boil the corn for 5-7 minutes before throwing it on the griddle to char. This is a great shortcut if you’re feeding a crowd.
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Keep it Simple: If you want a simpler version, just brush the corn with oil, grill it, and then finish with a squeeze of lime juice, a sprinkle of chili powder, and salt.
Classic Butter & Herb Variation
For a more traditional American style, skip the creamy sauce.
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After griddling, brush the hot corn with garlic herb butter (melted butter mixed with minced garlic, chopped parsley, and a pinch of salt).
Enjoy your incredibly flavorful and fun-to-make Blackstone griddle corn