Works great as a BBQ side dish. Feel free to add your own twist to this recipe. Ideas include adding fresh chopped jalapeño peppers or various Mexican cheeses.
- 1 Lb. of Thick Sliced Hickory Smoked Bacon
- 2 Tablespoons of Pureed Garlic
- 2 Lb. of Bag of Frozen Corn
- 1 Teaspoon of Crushed Red Pepper
- 1/4 Cup of Fresh Chopped Cilantro
- 1 Tablespoon of Blackstone Taco & Fajita Seasoning
Set the Blackstone Griddle to medium heat.
Dice bacon into small pieces and pour onto hot griddle top. Use spatulas to frequently mix bacon. We recommend cooking the bacon until it's slightly crispy but not burned. Bacon should still be pliable. Cooking times will vary but this step will take 7-10 minutes minimum.
Once the bacon has cooked, add garlic and thoroughly mix with bacon.
Add corn to the recipe and continue mixing, making sure all ingredients are combined evenly.
Allow corn to cook for 5 minutes. After 5 minutes, use a spoon to test the corn. If it's hot, proceed to the next step. If the corn is still cold or lukewarm, allow it to cook for a few more minutes.
Add crushed red pepper, cilantro, and Blackstone Taco & Fajita Seasoning. Mix evenly and serve immediately.
Recommended serving size: 1 Cup
Recipe by Todd Toven