Blackstone Bacon Jalapeno Corn Salad
Got fresh summer corn on the cob? I’ve got a great side dish recipe on the griddle for ya… Blackstone Bacon Jalapeno Corn Salad!
The corn on the cob and bacon cooks at the same time on the griddle making this recipe super speedy to prepare.
And you could easily turn this into a complete griddle meal making some steaks, shrimp, or chicken on the griddle at the same time 🙂
How to make Blackstone Bacon Jalapeno Corn Salad
First brush 6 ears corn on the cob with some olive oil and season them with kosher salt and pepper.
Then preheat your Blackstone griddle or flat top grill to medium heat for a few minutes.
Place the corn on one side of the griddle.
And the bacon slices on the other side of the griddle.
The corn and bacon will cook about 10 minutes total, turning/ flipping both a few times.
The bacon may be done before the corn.
If so, just remove the bacon and finish cooking the corn.
Once the corn and bacon are cooked how you prefer, let them cool slightly.
Next cut the corn kernels off the cobs and put them in a bowl.
Crumble the cooked bacon and put in the same bowl.
Also mince two jalapeno peppers, minus the seeds so the spice isn’t overwhelming.
To the bowl, add two tablespoons olive oil, lime juice, a little sugar, kosher salt, and pepper.
And some fresh chopped basil.
Toss the salad until evenly mixed.
Serve right away or place in the fridge for an hour and serve chilled.
Blackstone Bacon Jalapeno Corn Salad is the perfect summer side dish!
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If you like Blackstone Bacon Jalapeno Corn Salad, you might also like these griddle recipes…
Blackstone Asparagus Panzanella Salad
Blackstone Zucchini Feta Fritters
And Blackstone BBQ Chicken Salads
Blackstone Caribbean Jerk Shrimp Tacos
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Blackstone Bacon Jalapeno Corn Salad
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 6 ears corn on the cob shucked
- olive oil, kosher salt, pepper
- 8 to 10 slices bacon
- 2 jalapeno peppers seeds removed and minced
- 2 tablespoons lime juice
- 1/2 tablespoon sugar
- 1/3 cup chopped fresh basil
Instructions
- Brush the corn with olive oil and season with kosher salt and pepper.
- Preheat the griddle to medium heat for a few minutes. Place the seasoned corn on the griddle and lay the slices of bacon on the griddle. Flip the bacon and turn the corn a few times.
- Remove the corn and bacon when it's cooked how your prefer, approximately 10 minutes total of cooking time on the griddle. The bacon may be done before the corn.
- Let the corn and bacon cool slightly. Cut the kernels off the corn cobs and place them in a bowl. Crumble the bacon and put in the same bowl.
- Add 2 tablespoons of the olive oil, a little kosher salt, pepper, lime juice, sugar, and basil. Toss until combined. Serve at room temperature or refrigerate for an hour to serve chilled.
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