Kimberly Recipes

Name: Crispy Blackstone Street Corn Fritters – Easy Griddle Side Dish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 cups corn kernels (fresh, thawed frozen, or drained canned); 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1 tsp baking powder; 2 large eggs; 1/4 cup milk (plus more as needed); 1 cup crumbled cotija cheese; 1/3 cup chopped cilantro; 1 tbsp lime juice plus 1 tsp lime zest; 1 tsp chili powder; 1 tsp Tajín seasoning (or 1/2 tsp cayenne); 1 tsp minced garlic; Salt and black pepper to taste; Avocado or vegetable oil for griddle; 1/2 cup mayonnaise; 1/2 cup sour cream or Mexican crema; 1 tbsp lime juice; 1 tsp chili powder; 1/4 tsp cayenne; Extra cotija cheese, for garnish; Fresh cilantro, for garnish; Lime wedges, for serving

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Crispy Blackstone Street Corn Fritters – Easy Griddle Side Dish

August 04, 2026

If you love Blackstone recipes and are always on the hunt for meals to make on the Blackstone, these crispy street corn fritters are about to become your new favorite. They're an easy Blackstone recipe that turns simple pantry staples into golden, crunchy, and cheesy bites. Perfect as an appetizer or a side dish, these sides on Blackstone griddle bring all the vibrant flavors of Mexican street corn straight to your backyard. Whether you're planning a Cinco de Mayo feast or just a casual cookout, these are the Blackstone sides dishes everyone will be talking about.

Crispy Blackstone Street Corn Fritters – Easy Griddle Side Dish

These fritters are also a great source of Blackstone skillet recipes inspiration if you're looking to expand your griddle sides recipes rotation. With charred corn, crumbled cotija, fresh cilantro, and a hint of lime, every bite tastes like summer. Cooked right on the griddle, they develop a beautiful golden crust while staying fluffy inside. Serve them with the creamy elote dipping sauce, and you've got one of the best Black stone ideas for using your flat top. If you need side dishes on Blackstone that are simple, bold, and perfect for sharing, this is the recipe to try!

Crispy Blackstone Street Corn Fritters – Easy Griddle Side Dish

⭐⭐⭐⭐⭐ 4.8 (47 ratings)

⏱️ Prep: 15 mins 🍳 Cook: 20 mins 🍽️ Servings: 4

Ingredients

Fritter Batter

3 cups corn kernels (fresh, thawed frozen, or drained canned) 1/2 cup all-purpose flour 1/2 cup cornmeal 1 tsp baking powder 2 large eggs 1/4 cup milk (plus more as needed) 1 cup crumbled cotija cheese 1/3 cup chopped cilantro 1 tbsp lime juice 1 tsp lime zest 1 tsp chili powder 1 tsp Tajín seasoning (or 1/2 tsp cayenne) 1 tsp minced garlic Salt and black pepper to taste Avocado or vegetable oil for griddle

Elote Dipping Sauce

1/2 cup mayonnaise 1/2 cup sour cream or Mexican crema 1 tbsp lime juice 1 tsp chili powder 1/4 tsp cayenne

Optional Toppings

Extra cotija cheese Fresh cilantro Lime wedges

Instructions

Warm your Blackstone griddle: over medium-high heat (about 375-400°F). Lightly oil the surface, then spread the corn kernels in a single layer. Let them char for 2-3 minutes, flipping once, until they have nice blistered spots. Remove the corn to a plate and let it cool while you prepare the batter (if you have leftover grilled corn, you can skip this step).
In a large mixing bowl: whisk together the flour, cornmeal, baking powder, chili powder, Tajín, minced garlic, and a pinch of salt and pepper. In a separate small bowl, beat the eggs with the milk, lime juice, and lime zest. Pour the wet ingredients into the dry mixture and stir until just combined—the batter should be thick but scoopable.
Gently fold in the charred corn, crumbled cotija cheese, and chopped cilantro: If the batter seems too thin, add a tablespoon of flour; if it's too thick, stir in a splash of milk.
Whisk all the dipping sauce ingredients together in a small bowl until smooth: Cover and refrigerate until you're ready to serve.
Reduce the griddle heat to medium and lightly oil the cooking surface: Using a ¼-cup measuring cup, scoop the batter onto the griddle, then flatten each portion to about ½-inch thickness. Cook for 3-4 minutes per side, until golden brown and cooked through.
Transfer the fritters to a serving platter and garnish with extra cotija, cilantro, lime wedges, or a sprinkle of chili powder: Serve warm with the elote dipping sauce and enjoy!