Chef Paul Sidoriak’s Spicy-Sweet Street Corn Griddle

Ingredients

4 ears fresh corn
4 slices thick-cut bacon
1 medium sweet onion diced
1/2 cup pickled jalapeno

Optional toppings

Juice of 1/2 lime
1/2 cup Cojtilla cheese
1 tbsp Tajín Clásico Seasoning

Directions

1. Shuck corn. Take care to make sure all silk has been removed. Use a sharp knife and cut corn kernels from the cob.

2. Dice the bacon slices into pieces a half-inch in length and not much wider than the width of a pencil.

3. Dice the sweet onion and roughly chop the jalapeno rings to break them apart.

4. Preheat your griddle to medium-high and set it for two-zone cooking.

5. Render the bacon first, cooking it to about 80% done. Slide the bacon to the cool side of the griddle.

6. Saute the onion in the bacon grease for 3 minutes. Add the jalapenos to the onion and cook for an additional 3 minutes. Slide the jalapeno and onion to the cool side of the griddle.

7. Add the corn to the warm side of the griddle and saute for 2 minutes, stirring
constantly. Add a tablespoon or two of water or oil if the corn seems to be sticking to the griddle. Saute the corn for a 3 or so more minutes, then combine it with the bacon, jalapenos, and onions.

8. Cook for an additional 2 or 3 minutes to combine the flavors.

9. Serve in a bowl and optionally garnish with Cojtilla cheese, lime juice, and Tajín Clásico Seasoning.