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6
10 minutes
12 minutes
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
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.
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