Step 1

Shuck corn. Take care to make sure all silk has been removed

Step 2

Use a sharp knife and the two bowl method to remove the corn kernels from the cob

Step 3

Stack the bacon slices on top of each other

Step 4

Make a slice down the center of the bacon and then cut across the bacon to dice. The diced bacon should be about a half-inch in length and not much wider than the width of a pencil

Step 5

Dice your sweet onion

Step 6

Roughly chop the jalapeno rings to break them up slightly

Step 7

Preheat your Blackstone Griddle to medium-high and set it for two-zone cooking

Step 8

Render the bacon first, cooking it to about 80% done

Step 9

Slide the bacon to the cool side of the griddle

Step 10

Saute the onion in the bacon grease for three minutes

Step 11

Add the jalapenos to the onion and cook for an additional three minutes

Step 12

Slide the jalapeno and onion to the cool side of the griddle

Step 13

Add the corn to the warm side of the griddle and saute for two minutes, stirring constantly

Step 14

Add a tablespoon or two of water or oil if the corn seems to be sticking to the griddle

Step 15

Saute the corn for about 5 minutes, then combine it with the bacon, jalapenos, and onions.

Step 16

Cook for an additional two or three minutes to combine the flavors

Step 17

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