Blackstone Cooking

Sweet Corn Elote

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This elote (Mexican street corn) is the ultimate BBQ side dish! It’s creamy, cheesy, and packed with bold flavors. Cooking the corn on the Blackstone Griddle adds a delicious smoky touch that takes this dish to the next level. I love making this as a side for summer cookouts—everyone always comes back for seconds!

Servings: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1 bag of frozen sweet corn
  • 1 stick of butter
  • Tequila lime seasoning (to taste)
  • 1 cup mayonnaise
  • Cotija cheese (for mixing and topping)
  • Roughly chopped cilantro (for garnish)
  • Juice of 1 lime
  • Salvadorian crema or Mexican crema (or regular sour cream)

Instructions

  1. Preheat the Blackstone Griddle to medium-high heat. Dump the entire bag of frozen sweet corn onto the hot griddle. Spread it out evenly and cook until heated through, stirring occasionally.
  2. Add the stick of butter to the corn, chopping it into smaller pieces to help it melt faster. Once melted, mix the butter thoroughly into the corn.
  3. Sprinkle a generous amount of tequila lime seasoning over the corn and stir to combine evenly.
  4. Add 1 cup of mayonnaise to the corn and stir well, ensuring that the corn is fully coated.
  5. Sprinkle a good amount of cotija cheese over the corn and mix it in until well combined.
  6. Stir in the roughly chopped cilantro. Squeeze the juice of one lime over the mixture and stir again to distribute the flavors evenly.
  7. Transfer the elote mixture to a serving pan. Top with a drizzle of Salvadorian crema (or Mexican crema or sour cream) and sprinkle a generous amount of cotija cheese on top.
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