06/02/2026
Kg.kooks 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 jalapeƱos. š½ Baked until bubbly and golden in the Blackstone Pizza Oven, itās the kind of crowd-pleasing appetizer that disappears fast. Grab a bag of chips and dig into every creamy, flavorful scoop.
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
Ā½ cup queso cotija, plus extra for garnish
4 oz cream cheese, softened
ā
cup sliced pickled jalapeƱos
1 tbsp Blackstone Tequila Lime Seasoning
1 tsp paprika
1 tsp garlic powder
Ā½ tsp salt
Ā½ tsp black pepper
Chopped cilantro, for garnish
Tortilla chips, for serving
Directions
1. Preheat your Blackstone griddle to medium-high heat (about 400Ā°F).
2. Add the frozen corn directly to the griddle and cook for 6ā8 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 jalapeƱos, 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 650ā700Ā°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 6ā8 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.
