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Street Corn on a Blackstone Griddle

Charred Mexican street corn (elote) cooked on a flat top griddle with creamy coating, cotija cheese, lime, and chili powder.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 6 ears of corn husks removed
  • 2 tbsp vegetable oil or avocado oil
  • 0.5 cup mayonnaise not the light stuff, use real mayo
  • 0.5 cup Mexican crema or sour cream
  • 1 cup cotija cheese crumbled (feta works in a pinch)
  • 2 limes cut into wedges
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional, if you want more heat
  • 2 cloves garlic minced
  • 0.25 cup fresh cilantro chopped
  • salt to taste

Method
 

  1. Strip all the husks and silk off your corn. Rinse the ears under cold water to get any remaining silk off, then pat them dry with paper towels.
  2. In a bowl, mix together the mayonnaise, Mexican crema (or sour cream), and minced garlic.
  3. Fire up your griddle and let it preheat to medium-high heat, around 400-425°F. Give it a solid five minutes to come up to temp evenly across the whole surface.
  4. Brush or rub each ear of corn with vegetable oil, coating all sides lightly.
  5. Place your corn directly on the hot griddle. Let each side cook for about 2-3 minutes before rotating. Keep rotating the corn every few minutes until all sides have good color, about 10-12 minutes total for medium-sized ears.
  6. Once your corn is nicely charred on all sides, pull it off the griddle. While it's still hot, use a brush or spoon to slather the mayo-crema mixture all over each ear.
  7. Immediately after coating with the crema mixture, roll each ear in the crumbled cotija cheese. Then sprinkle with chili powder and smoked paprika. If you want extra heat, add a light dusting of cayenne.
  8. Finish with chopped fresh cilantro and a squeeze of lime juice over each ear.

Notes

  • Use room temperature corn for better charring
  • Don't crowd the griddle - leave space between each ear
  • Apply toppings immediately while corn is hot
  • Larger ears may need closer to 15 minutes cooking time
  • Keep a spray bottle of water handy for flare-ups
  • Corn can be cut off the cob after charring for esquites (street corn salad)