Top 5 Tex-Mex Recipes | Blackstone Griddles
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Bacon Fried Corn is a beloved dish in Southern American cuisine, often served as a side during summer barbecues and family gatherings. It highlights the sweetness of fresh corn, complemented by the savory richness of bacon. This dish embodies the spirit of comfort food, celebrating simple, local ingredients. Today, it enjoys popularity beyond the South, appearing on menus across the United States as a nostalgic favorite.
Ingredients
- ●fresh corn
- ●bacon
- ●butter
- ●onion
- ●garlic
- ●salt
- ●black pepper
- ●red pepper flakes
- ●green onions
- ●parsley
Instructions
- 1Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes.
- 2Remove bacon from skillet and crumble, leaving drippings in the pan.
- 3Add butter to the skillet and melt over medium heat.
- 4Stir in chopped onion and cook until translucent, about 3-4 minutes.
- 5Add minced garlic and cook for another minute until fragrant.
- 6Add fresh corn kernels to the skillet and stir to combine.
- 7Season with salt, black pepper, and red pepper flakes to taste.
- 8Cook corn for about 8-10 minutes, stirring occasionally until tender and slightly caramelized.
- 9Stir in crumbled bacon and cook for an additional 2 minutes to heat through.
- 10Garnish with chopped green onions and parsley before serving.
Ingredient Alternatives
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon reduces fat while maintaining flavor.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil adds healthy fats.
Techniques
sautéingchopping
Equipment
large skilletspatulaknifecutting board
🌶️🌶️🌶️Lowcornporkdairy
Also Known As
Fried Corn with BaconSouthern Fried Corn
Ingredients
- ●1 lb boneless, skinless chicken thighs
- ●2 tbsp olive oil
- ●1 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 small corn tortillas
- ●1 cup diced onions
- ●1 cup chopped cilantro
- ●1 lime, cut into wedges
- ●1/2 cup salsa
Instructions
- 1In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to create a marinade.
- 2Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
- 3Heat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken thighs.
- 4Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 5Remove the chicken from the grill and let it rest for a few minutes before slicing it into small pieces.
- 6While the chicken is resting, warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
- 7To assemble the tacos, place a portion of the grilled chicken on each tortilla.
- 8Top the chicken with diced onions, chopped cilantro, and a squeeze of lime juice.
- 9Serve with salsa on the side for added flavor.
- 10Enjoy your Chicken Street Tacos!
Equipment
grillmixing bowltongscutting boardknife
🌶️🌶️🌶️Low
Ingredients
- ●4 slices of bread
- ●1/2 cup green chile salsa
- ●1/2 lb chorizo sausage
- ●4 large eggs
- ●1 cup shredded cheese (cheddar or Monterey Jack)
- ●1/4 cup chopped fresh cilantro
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
Instructions
- 1In a skillet over medium heat, add olive oil and chorizo. Cook until browned and fully cooked, about 5-7 minutes.
- 2In a bowl, crack the eggs and whisk them together with salt and black pepper.
- 3Add the whisked eggs to the skillet with the chorizo and scramble until the eggs are fully cooked, about 3-4 minutes.
- 4Toast the slices of bread until golden brown.
- 5Spread a layer of green chile salsa on each slice of toasted bread.
- 6Spoon the chorizo and egg mixture evenly over the salsa-covered bread.
- 7Sprinkle shredded cheese on top of the chorizo and egg mixture.
- 8Place the assembled toasts under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- 9Remove from the oven and garnish with chopped cilantro before serving.
Equipment
skilletbowltoasterbroiler
🌶️🌶️🌶️Low
Ingredients
- ●1 cup chorizo sausage, crumbled
- ●4 large flour tortillas
- ●1 cup shredded cheddar cheese
- ●1 cup shredded Monterey Jack cheese
- ●1/2 cup diced bell peppers (red and green)
- ●1/2 cup diced onions
- ●1/4 cup fresh cilantro, chopped
- ●1 tbsp olive oil
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●Sour cream and salsa for serving
Instructions
- 1In a skillet over medium heat, add olive oil and crumbled chorizo. Cook until browned and cooked through, about 5-7 minutes.
- 2Add diced bell peppers and onions to the skillet. Sauté until the vegetables are soft, about 3-4 minutes.
- 3Stir in cumin, paprika, salt, and black pepper. Mix well and remove from heat.
- 4Lay one tortilla flat on a clean surface. Sprinkle half of the cheddar and Monterey Jack cheese evenly over the tortilla.
- 5Spread half of the chorizo mixture over the cheese, then sprinkle with half of the cilantro.
- 6Top with another tortilla and press down gently.
- 7In the same skillet, add a little more olive oil if needed and heat over medium heat. Place the quesadilla in the skillet.
- 8Cook for about 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side until the cheese is melted and the tortilla is crispy.
- 9Remove from the skillet and let it cool for a minute before cutting into wedges.
- 10Repeat the process with the remaining tortillas and filling ingredients.
- 11Serve warm with sour cream and salsa on the side.
Equipment
SkilletSpatulaCutting boardKnife
🌶️🌶️🌶️Low
Ingredients
- ●2 medium potatoes, diced
- ●1 cup green bell pepper, diced
- ●1 cup onion, diced
- ●1 cup cooked green chili, chopped
- ●4 large eggs
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 3Add diced onion and green bell pepper to the skillet and cook for another 5 minutes until the vegetables are tender.
- 4Stir in the cooked green chili, garlic powder, cumin, salt, and black pepper. Cook for an additional 2-3 minutes to combine the flavors.
- 5Make four small wells in the potato mixture and crack an egg into each well.
- 6Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
- 7Remove from heat and sprinkle with fresh cilantro before serving.
- 8Serve hot, optionally with avocado or salsa on the side.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
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