Quick Blackstone Mexican Street Corn
A vibrant and easy-to-make dish that combines sweet corn with creamy mayonnaise, cotija cheese, and zesty lime, perfect for summer barbecues or cozy dinners.
Ingredients
For the Corn
- 4 ears ears of corn, husked
- 2 tablespoons butter, melted
For the Dressing
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon chili powder
- 1 tablespoon lime juice
- to taste Salt and pepper
For Garnish
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Preheat your Blackstone grill over medium heat, aiming for a temperature of about 375°F.
- Using a brush, coat the husked corn liberally with the melted butter, making sure every surface is covered.
Grilling
- Place the buttered corn directly on the grill. Cook for 10-15 minutes, turning every 3-5 minutes until the corn is tender and charred.
Dressing Preparation
- In a small bowl, combine the mayonnaise, lime juice, chili powder, and a pinch of salt. Stir until smooth.
Assembly
- Once the corn is cooked, remove it from the grill and allow to cool slightly for 2-3 minutes.
- Generously spread the mayonnaise mixture all over each ear of corn, then sprinkle with crumbled cotija cheese, additional chili powder, and a little salt.
- Garnish with freshly chopped cilantro and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap individual ears in plastic wrap and freeze for up to 2 months.