Griddle Mexican Street Corn
A creamy, savory Mexican-inspired corn dish cooked on a griddle with bacon, peppers, and a rich cream cheese sauce, topped with cotija cheese and cilantro.
Ingredients
- 4slicebacon (save the fat)
- 1pkgfrozen corn (12 oz)
- ¼tspChile de arbol powder (to ½ tsp)
- 1 - 2Tbslemon or lime juice (to 2 tsp)
- pinchsalt (to taste)
- 1/2tspcourse ground black pepper
- ⅓cupred bell pepper (diced)
- ¼cuponion (diced)
- 1wholejalapeño (diced)
- 2ozcream cheese (softened to room temperature)
- ¼cupwhole milk (room temperature)
- 3tbspgreen onions
- ½cupparmesan or cotija cheese (shredded)
- 2Tbscilantro (chopped)
Instructions
Preheat the griddle. Cook the bacon until it is crisp. Remove and dice, reserving the bacon fat on the griddle.
If using frozen corn, thaw first. Saute red pepper, jalapeño, and diced onion in the bacon grease for 1-2 minutes. Add corn and cook for an additional few minutes, stirring frequently with a large spatula. Add lime or lemon juice. Season with salt, pepper & chile de arbol powder and stir until evenly distributed.
Make a circle in the center of the corn pile and put down the cream cheese and milk. Let it bubble up a bit, and stir when necessary to keep it mixing in together.
Mix in the chopped bacon, green onions, and cheese. Stir until combined. Cover with a dome for the final minute of cooking if you have one.
Remove from the griddle and top with cilantro. Serve hot.