Nothing screams Summer quite like corn on the cob. But here’s a recipe to upgrade corn on the cob for mouthwatering, sweet, and spicy street corn that is sure to impress your guests at your next cookout!

Instructions 

1. Shuck corn. Take care to make sure all silk has been removed.
2. Use a sharp knife and the two bowl method to remove the corn kernels from the cob.
3. Stack the bacon slices on top of each other.
4. Make a slice down the center of the bacon and then cut across the bacon to dice. The diced bacon should be about a half-inch in length and not much wider than the width of a pencil.
5. Dice your sweet onion.
6. Roughly chop the jalapeno rings to break them up slightly.
7. Preheat your Char-Griller Flat Iron Griddle to medium-high and set it for two-zone cooking.
8. Render the bacon first, cooking it to about 80% done.
9. Slide the bacon to the cool side of the griddle.
10. Sauté the onion in the bacon grease for three minutes.
11. Add the jalapenos to the onion and cook for an additional three minutes.
12. Slide the jalapeno and onion to the cool side of the griddle.
13. Add the corn to the warm side of the griddle and sauté for two minutes, stirring constantly.
14. Add a tablespoon or two of water or oil if the corn seems to be sticking to the griddle
15. Once corn is charred to your liking, mix everything together, put in a bowl and serve!