If you want a versatile side that pairs with almost any BBQ main, this creamy Blackstone Mexican-Style Street Corn (off the cob) is a winner. It uses frozen corn and comes together in about 20 minutes—rich, flavorful, and easy to serve.
Blackstone Mexican-Style Street Corn (Off the Cob)
Fire up your griddle: this version of Mexican-style street corn delivers all the tangy, creamy, and smoky flavors you love from elote, but without the mess of eating corn on the cob. It’s ideal for family meals, gatherings, or any time you want a crowd-pleasing side that’s quick to prepare.
If you’ve made traditional elote before, you know how messy it can be—this off-the-cob approach keeps the same flavors but makes serving and eating a lot easier, especially for kids and large groups. This recipe was inspired by a creamy skillet corn approach but adapted specifically for a flat top or griddle.
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Recipe Shopping List
Most of these ingredients are pantry staples; cotija cheese may require a quick run to the store if you don’t already have it. Below are the essentials for this recipe.
- Bacon (reserve the grease)
- Frozen corn (about 3 cups)
- Fresh cracked pepper
- Chile-lime or chile margarita seasoning
- Cream cheese
- Whole milk
- Green onions
- Cotija cheese (crumbled)
- Chopped cilantro
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How To Make This Recipe
This recipe is straightforward and fast. Below is an overview of the steps; full ingredient amounts and the printable recipe are included further down.
- Preheat the griddle: Set your griddle to medium-low and allow it to heat for at least 10 minutes so it reaches an even temperature.
- Thaw the corn: Give frozen corn a minute or two in the microwave—just enough to remove the solid freeze. You don’t want to cook it, just keep it from being rock solid to avoid cooling the griddle down.
- Cook the bacon: Cook until crisp, remove and chop. Reserve the rendered bacon fat on the griddle to add flavor to the corn.
- Sear the corn: Add the thawed corn to the hot griddle in the bacon fat, seasoning with pepper and chile-lime seasoning. Stir frequently and cook for a few minutes until warmed through and slightly charred in places.
- Create the sauce: Make a well in the center of the corn and add cream cheese and milk. Allow the cream cheese to soften and bubble, then mix everything together with spatulas so the corn becomes creamy and coated.
- Finish: Stir in the chopped bacon, green onions, and cotija cheese. Cover briefly with a dome if you have one to melt the cheese. Remove from heat, top with fresh cilantro, and serve hot.
Serve This With
This cheesy, chile-lime side pairs especially well with Mexican-inspired mains. Try it alongside:
- Skirt steak street tacos
- Smoked shredded beef tacos or enchiladas
- Smoked chicken tortilla soup
- Blackened shrimp tacos
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Recipe FAQ
How should you store leftover corn off the cob?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended, as the texture and creaminess will suffer when thawed.
How should you reheat leftover corn off the cob?
The microwave is the quickest and most convenient option. Reheat in short intervals, stirring between, until warmed through. You can also warm gently on a griddle or stovetop to restore some of the fresh texture.
Can you use canned corn instead of frozen?
Yes, canned corn will work in a pinch, but the texture may be softer because canned corn has already been cooked during processing. If you use canned, drain well and warm gently to avoid overcooking.
Traeger Corn on the Cob is another great option if you prefer grilled cobs
More Recipes To Try
- Instant Pot beef street tacos
- Blackstone steak tacos
- Blackstone skirt steak street tacos
- Grilled Mexican street corn
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Yield: 6 servings
Blackstone Mexican Street Corn Off the Cob
If you need a flavorful side for your next meal, try this creamy griddle elote off the cob. This version uses frozen corn for convenience, but fresh corn kernels cut from the cob also work well.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 4 slices bacon (save the fat)
- 3 cups frozen corn
- ½ teaspoon fresh cracked pepper
- 1 teaspoon chile-lime or chile margarita seasoning
- 2 ounces cream cheese
- ¼ cup whole milk
- 3 tablespoons green onions, chopped
- ½ cup cotija cheese, crumbled
- 2 tablespoons chopped cilantro
Instructions
- Preheat your gas griddle over medium-low heat. Cook the bacon until crisp. Remove, dice, and set aside. Keep the bacon fat on the griddle for flavor.
- If using frozen corn, microwave for 1–3 minutes to loosen the freeze so the griddle doesn’t cool down when you add it.
- Add the corn to the griddle and cook for a few minutes, stirring frequently with a large spatula. Season with the pepper and chile-lime seasoning.
- Make a circle in the center of the corn pile and add the cream cheese and milk. Let the cream cheese soften and bubble, stirring as needed to combine into a creamy sauce.
- Stir in the chopped bacon, green onions, and cotija cheese. Mix until combined and heated through. If desired, cover with a dome for the last minute to melt the cheese thoroughly.
- Remove from the griddle, top with chopped cilantro, and serve hot.
Recommended Tools (examples)
- Melting dome for finishing and melting cheese
- Turner/spatula with a cutting edge for stirring and chopping on the griddle
- Flat top or Blackstone-style griddle for even heat and quick searing
Nutrition (per serving, approximate)
Calories: 232 | Total Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 442mg | Carbohydrates: 25g | Fiber: 2g | Sugar: 7g | Protein: 8g
Nutrition data provided here is an estimate.