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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.

Bacon Fried Corn in a white serving bowl.

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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!

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!

Finished Bacon-Fried Corn in a black serving bowl.
Serve!

What you’ll love about Bacon Fried Corn


  • It’s loaded with salty, smoky, delish bacon!
  • This Bacon-Fried Corn recipe is ready in about 15 minutes!
  • You only need a handful of ingredients!

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.
Labeled ingredients to make Bacon Fried Corn.

How To Make The Best Bacon-Fried Corn on a Blackstone Griddle

  1. Preheat your Blackstone griddle, or other outdoor flattop griddle, to medium-high.
  2. Slice and cook the bacon until it starts to get crispy. Push it to the side to continue cooking.
  3. Add the corn kernels right on top of where you cooked the bacon so they soak up all the bacon fat and bits.
  4. Cook the corn over medium-high for 2-3 minutes, then add the garlic and cook an additional minute.
  5. Add the green onions to the corn mixture, then work the bacon back into the corn.
  6. Season with paprika and salt and pepper to taste.
  7. Serve and enjoy!
A top-down shot of Bacon Fried Corn in a black dish.

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.

Recommended

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.

Step By Step Process

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Bacon Fried Corn in a white serving bowl.
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4.74 from 52 votes

Bacon-Fried Corn on a Blackstone Griddle

Bacon-Fried Corn is a super easy and super quick side dish that only requires a handful of ingredients. If you love bacon, then you're going to really love this easy dish that pairs so well with so many other dishes.
Course Side Dish
Cuisine American
Keyword bacon, blackstone, blackstone griddle, corn, flat top griddle
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 1138kcal
Author Chef Jenn

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

Serving: 1cup | Calories: 1138kcal | Carbohydrates: 26g | Protein: 4g | Fat: 115g | Saturated Fat: 45g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 52g | Cholesterol: 108mg | Sodium: 510mg | Potassium: 279mg | Fiber: 4g | Sugar: 8g | Vitamin A: 387IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

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.

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