Blackstone Bacon-Fried Corn
Ready for some serious flavor? This Bacon-Fried Corn is a simple side dish that packs a wallop in the flavor department. Loaded with bacon and sweet, tender corn kernels, this is an easy side that is made quickly on your Blackstone griddle or in a large skillet.
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Bacon-Fried Corn is Blackstone griddling 101. It’s a quick and easy side dish that’s ready in under 15 minutes, and it’s easily doubled in case you need to feed a crowd. If you love corn and bacon, this mighty duo will knock your socks off, and every time I make it, it gets gobbled up quickly!
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Bacon Fried-Corn isn’t just bacon and corn. There are a few other ingredients in here to jazz it up and add oodles of flavor. And you can make it with fresh or frozen corn. Hungry? Grab your ingredients, fire up your flat-top griddle, and let’s get cooking!
Ingredients
- Bacon – You can use thick or thin-cut bacon.
- Corn – Use fresh or frozen corn kernels.
- Green onion – White and green parts; sliced.
- Garlic – Fresh cloves; minced.
- Paprika
- Salt and pepper – I use kosher salt and freshly cracked black pepper.
- Parsley – Fresh; chopped. For the garnish.
How To Make The Best Bacon-Fried Corn on a Blackstone Griddle
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by preheating your Blackstone griddle or other outdoor flattop griddle to medium-high heat.
Slice the bacon and cook it on the griddle until it begins to get crispy. Move the bacon to the side of the griddle so it can continue cooking while you prepare the corn.
Add the corn kernels directly to the area where the bacon was cooked, allowing them to soak up the bacon fat and flavorful browned bits left on the griddle.
Cook the corn over medium-high heat for 2 to 3 minutes, stirring occasionally.
Add the garlic and continue cooking for 1 additional minute, stirring frequently to prevent it from burning.
Stir the green onions into the corn mixture, then mix the cooked bacon back into the corn.
Season with paprika and salt and pepper to taste, stirring well to combine.
Serve hot and enjoy!
Chef Jenn’s Tips
- Slice the bacon about 1/2-inch thick. You want nice big bacon chunks in this dish.
- Don’t push the bacon fat away – you want to cook the corn in all that bacony goodness.
- If using frozen corn kernels for this fried corn recipe with bacon, you may need to add 1-2 minutes of cooking time so that they heat all the way through.
- Use smoked hot paprika for a bit of a spicy kick.
- Try adding diced jalapenos to the corn or even diced bell pepper for a pop of color and flavor.
Make It A Meal
Wondering what to serve with Blackstone Bacon-Fried Corn? The easy answer is just about anything! If you’re making a whole meal on the Blackstone, pair your corn with a hearty chicken Philly cheesesteak, or fire up the smoker and serve it with Smoked Chicken Legs with Red Pepper Glaze.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. You can eat the leftovers hot or cold or at room temperature.
Bacon-Fried Corn on a Blackstone Griddle
Ingredients
- 1 pound bacon chopped into 1/2-inch thick pieces
- 4 cups corn kernels from fresh or frozen
- 2 tablespoons minced garlic about 3 cloves
- 1/2 cup sliced green onions white and green parts
- 1/2 teaspoon paprika
- 2 tablespoons chopped parsley
- salt and pepper to taste
Instructions
- Preheat your Blackstone griddle, or other outdoor flattop griddle, to medium-high.
- Slice and cook the bacon until it starts to get crispy. Push it to the side to continue cooking.
- Add the corn kernels right on top of where you cooked the bacon, so they soak up all the bacon fat and bits.
- Cook the corn over medium-high for 2-3 minutes, then add the garlic and cook an additional minute.
- Add the green onions to the corn mixture, then work the bacon back into the corn.
- Season with paprika, and salt and pepper to taste.
- Serve and enjoy!
Video
Notes
Chef Jenn’s Tips
- Slice the bacon about 1/2-inch thick. You want nice big bacon chunks in this dish.
- Don’t push the bacon fat away – you want to cook the corn in all that bacony goodness.
- If using frozen corn kernels, you may need to add 1-2 minutes of cooking time so that they heat all the way through.
- Use smoked hot paprika for a bit of a spicy kick.
- Try adding diced jalapenos to the corn or even diced bell pepper for a pop of color and flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
While I have an outdoor griddle, most people don’t, but this recipe works just fine in a large cast iron skillet on medium high on the stove. I absolutely concur with the chef’s suggestion of adding bell peppers and jalapeños. I use both red and green bell peppers to add color and flavor to the recipe.