You could get fancy with chili powder or garlic salt. But I’m a purist. Salt, pepper, and a little squirt of lime juice. That’s it.
If you’re feeling wild? Sprinkle some cotija cheese on top and a shake of Tajín. Boom. You’ve got elote-style corn in five minutes. No shucking required.
But honestly, just salt and butter? That corn is so sweet and smoky, it doesn’t need a pep talk. It knows it’s delicious.
The Best Part? Zero Cleanup
This is the real reason I love this trick. No pot to scrub. No colander to rinse. The corn cooks, you eat it, and then you just scrape the Blackstone clean with your spatula.
You don’t even have to oil the griddle first. The frozen corn releases a little water, and the butter does the rest. It’s basically self-basting.
Blackstone Mexican Street Corn (Creamy & Perfectly Charred)
I’ve eaten this straight off the griddle with a spoon while standing in my backyard. No shame. That’s the energy we’re going for here.
