Griddled Sweet and Spicy Street Corn

Griddled Sweet and Spicy Street Corn by

Smokin' Joe Lasher


Serves: 8


  • 4 ears fresh corn, shucked and cleaned
  • 4 slices thick cut bacon, chopped
  • 1 medium sweet onion, chopped
  • 6 fresh jalapeños, sliced
  • 1 cup Cotija cheese, crumbled
  • 1 lime, cut in half (½ for juicing and ½ for garnish)
  • 2 tbsp. fresh cilantro, chopped (reserve some un-chopped for garnish)
  • 1 tbsp. smoked paprika


  1. Prepare griddle for “two-zone cooking”, medium-high on one side and low on the other.
  2. Remove corn from cob carefully using a sharp knife and set aside.
  3. On the hot zone of griddle, cook chopped bacon until about 80% done and move to cool side of griddle.
  4. Sauté onions and jalapeño in bacon grease on hot side of griddle until soft and translucent. Move to cool side of griddle.
  5. Add corn to hot side of griddle and sauté for two minutes, stirring constantly. Add water if corn seems to be sticking.
  6. Combine bacon, onion, jalapeño, and corn and continue to cook for 1-2 minutes.
  7. Serve warm in a bowl with a squeeze of lime juice, crumbled Cotija cheese, fresh cilantro and smoked paprika.