Spicy-Sweet Street Corn Griddle
Serves 4
Prep: 5 mins – Cook: 25 mins
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Created by: Chef Paul Sidoriak
Author of two cookbooks and certified barbecue judge, Paul is a grill master who has had a love for everything about outdoor cooking for over 30 years. His website GrillingMontana.com is a showcase of his culinary successes and failures on the grill, and a place where he reviews various products. |
Created by: Chef Paul Sidoriak
Author of two cookbooks and certified barbecue judge, Paul is a grill master who has had a love for everything about outdoor cooking for over 30 years. His website GrillingMontana.com is a showcase of his culinary successes and failures on the grill, and a place where he reviews various products.
About this recipe
Spicy and sweet with a few punches of heat! Some people may call it Elotes, Mexican street corn, Esquites, corn cup, corn in a cup, and even corn salad, but I call it spicy-sweet street corn and it tastes like summer to me. One bite of this dish will leave you wanting more. Your friends will be asking you to make this Spicy-Sweet Street Corn for the next cookout and every get-together going forward.
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.
