Honey Jalapeño Fried Corn
By Blackstone Betty
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 6
- Difficulty
- Medium
Ingredients
- 4 cups frozen corn, thawed and drained (or kernels from 5 ears of fresh corn)
- 2 tbsp butter
- 1 tbsp olive oil
- 3 tbsp honey, plus extra for serving (optional)
- 1 small jalapeño, finely diced (remove seeds for less heat)
- ½ red bell pepper, finely diced
- ½ tsp Blackstone Honey Jalapeño Seasoning, plus more to taste
- Salt and cracked black pepper, to taste
- 3 oz jalapeño cream cheese, softened
- 1 tbsp chopped fresh parsley or cilantro, for garnish
Directions
- Preheat your Blackstone griddle to medium heat.
- Add the butter and olive oil to the griddle. Once the butter is melted, add the diced jalapeño and red bell pepper.
- Cook the vegetables for 2–3 minutes, stirring occasionally, until softened and fragrant.
- Add the corn and spread it into an even layer. Let it cook undisturbed for 2–3 minutes to develop a light char and remove excess moisture.
- Season with Honey Jalapeño Seasoning, salt, and black pepper. Toss well to evenly coat the corn.
- Drizzle the honey over the corn and stir to combine. Continue cooking as the honey caramelizes with the butter and vegetables.
- Reduce the heat slightly and add the jalapeño cream cheese. Stir until the cream cheese is melted and evenly coats the corn.
- Cook for 1–2 more minutes, until creamy, smooth, and glossy.
- Transfer to a serving platter and garnish with parsley or cilantro. Drizzle with additional honey if desired.
