Blackstone Bacon Jalapeno Corn Salad
Blackstone Bacon Jalapeno Corn Salad is cooked on the griddle for an easy side dish recipe perfect to go with any summer meal!
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.