Mexican Street Corn Dip on the Blackstone Griddle @BlackstoneGriddles
Mexican Street Corn Dip on the Blackstone Griddle  @BlackstoneGriddles
Uploaded June 2026 | Updated September 2026, 2 weeks ago
Karina teamed up with Andy and Blackstone Betty to make this cheesy Mexican Street Corn Dip loaded with charred corn, melty cheese, and just the right kick from serranos and jalapeños. 🌽 Baked until bubbly and golden in the Blackstone Pizza Oven, it’s the kind of crowd-pleasing appetizer that disappears fast. Grab a bag of chips and dig into every creamy, flavorful scoop.

Mexican Street Corn Dip: blackstoneproducts.com/blogs/recipes/mexican-street-corn-dip

Ingredients
1 bag (16 oz) frozen corn
2 serrano chiles, chopped
3 green onions, chopped
1 cup shredded mozzarella cheese
1 cup shredded pepper jack cheese
½ cup queso cotija, plus extra for garnish
4 oz cream cheese, softened
⅓ cup sliced pickled jalapeños
1 tbsp Blackstone Tequila Lime Seasoning
1 tsp paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
Chopped cilantro, for garnish
Tortilla chips, for serving

Directions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F).

2. Add the frozen corn directly to the griddle and cook for 6–8 minutes, stirring occasionally, until lightly charred and golden brown.

3. Transfer the corn to a large mixing bowl. Add the serrano chiles, green onions, mozzarella, pepper jack, pickled jalapeños, cream cheese, queso cotija, Tequila Lime Seasoning, paprika, garlic powder, salt, and black pepper. Mix until well combined.

4. Preheat your Blackstone Pizza Oven to 650–700°F.

5. Transfer the mixture to a cast iron skillet or oven-safe baking dish. Sprinkle a little extra mozzarella and pepper jack cheese over the top.

6. Place the skillet in the pizza oven and cook for 6–8 minutes, rotating halfway through if needed, until the cheese is melted, bubbly, and golden brown on top.

7. Carefully remove from the oven and garnish with additional queso cotija and fresh cilantro.

8. Serve immediately with tortilla chips while hot and cheesy.

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Mexican Street Corn Dip on the Blackstone Griddle

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