I’ve been experimenting with griddle cooking and wanted to try something different — enter this Blackstone Street Corn Dip. It turned out absolutely delicious and is a great party appetizer.
This version is similar to my smoked street corn dip, but uses fresh corn cut from the cob and cooked right on the flat top griddle. After the corn is charred, the creamy, cheesy mixture is warmed and combined in a cast iron skillet placed on the griddle. For easier cleanup you can use a foil pan instead of a skillet.
How to make Blackstone Street Corn Dip
I like to assemble the dip ingredients in the skillet ahead of time so everything is ready when the corn is done. The base is simple: a block of cream cheese, 3/4 cup each sour cream and mayo, a can of diced green chiles, chili powder, Tajin, shredded cheese, and a few dashes of hot sauce.
Cut the kernels off 8 ears of corn and dice one onion. Mince 3 to 4 cloves of garlic.
Preheat your Blackstone griddle or flat top to medium. Add a drizzle of cooking oil, then spread the corn kernels and diced onion across the griddle. Season with kosher salt and pepper.
Cook the corn and onion for 7–8 minutes, stirring and tossing with hibachi spatulas a few times so the kernels develop some color.
Add the minced garlic and cook another 2–3 minutes until fragrant.
Move the assembled skillet or foil pan with the cream cheese mixture onto a clean area of the griddle. Scrape and clear a spot on the griddle, then transfer the cooked corn into the skillet and stir to combine.
Let the skillet sit on the griddle for 5–6 minutes, stirring occasionally, until the cheeses melt and everything is well combined. Use an oven mitt or towel to hold the hot handle.
Serve and garnish
Finish the dip with crumbled cotija cheese and chopped cilantro, then serve warm with tortilla chips or Fritos Scoops. The flavors are creamy, smoky, and slightly spicy — perfect for sharing.
I served this at a Mexican-themed dinner with friends and it was a hit.
More griddle recipes you might like
Blackstone Mini Funfetti Cakes
Blackstone Hot Cheetos Street Corn
Blackstone Jalapeño Lime Chicken and Corn
Game Day Blackstone Recipes
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Blackstone Street Corn Dip
Cheri Renee
10
15
Appetizer, Snack
American, Mexican
10
328 kcal
Equipment
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Blackstone Griddle
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Flat Top Grill / Griddle
Ingredients
- 8 ounces block cream cheese
- 3/4 cup sour cream
- 3/4 cup mayo
- 2 cups shredded cheese (Mexican blend suggested)
- 1 4-ounce can diced green chiles
- 2 tablespoons chili powder
- 1/2 tablespoon Tajin seasoning
- a few dashes of your favorite hot sauce
- cooking oil of choice
- 8 ears corn on the cob kernels cut off the cob
- 1 onion diced
- kosher salt, pepper
- 3 to 4 cloves garlic minced
- Optional: cotija cheese, cilantro for garnish, tortilla chips or Fritos Scoops
Instructions
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Put the cream cheese, sour cream, mayo, shredded cheese, green chiles, chili powder, Tajin, and hot sauce in a large cast iron skillet or foil pan. Set aside.
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Preheat your griddle to medium. Add some cooking oil, the corn kernels, diced onion, kosher salt, and pepper. Cook 7–8 minutes, mixing occasionally with spatulas so the corn chars slightly.
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Add the minced garlic and cook 2–3 more minutes. Transfer the corn mixture to the prepared skillet or foil pan.
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Set the skillet or pan on the griddle for 5–6 minutes, stirring a few times until the cheeses are melted and everything is combined. Serve topped with cotija cheese and cilantro, and with chips for dipping.Note: Scrape and clean the griddle where the corn was cooking before placing the skillet on the surface.
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