INGREDIENTS

  • 2 SLICES OF BACON
  • 3 CUPS OF FRESHLY SHUCKED CORN KERNELS (APPROX. 4 EARS)
  • KOSHER SALT
  • 2 TBSP MAYONNAISE
  • 2 OZ. COTIJA OR FETA CHEESE CRUMBLED. ADD A BIT MORE FOR GARNISH.
  • 1/4 CUP OF FRESH CILANTRO LEAVES, FINELY CHOPPED. ADD A BIT MORE FOR GARNISH.
  • 2 CLOVES OF GARLIC. MINCED OR GRATED.
  • 1 JALAPEƑO. STEMMED. SEEDED. DICED.
  • 1 TBSP FRESH LIME JUICE (APPROX. 1 LIME)
  • 1 BAG OF OLD VIENNA RED HOT RIPLETS

Step 1: FIRST THINGS FIRST

In a large cast iron pan or non-stick skillet cook the two slices of bacon reserve 2 tablespoons of the bacon grease and set aside the bacon for later.

Step 2: IS IT READY YET, OR WHAT?

Combine Old Vienna Red Hot Riplet Seasoning with mayonnaise and lime juice. Set aside

Add the corn kernels to the medium-high pan with the bacon grease, season with salt and pepper to your taste. Cook without moving the corn around about two minutes per side until charred in color on all sides 8-10 minutes total. Transfer to a large serving bowl.

Add the mayonnaise mixture, garlic, jalapeno, green onions, cheese, cilantro, and crumbled bacon. Mix together well

Garnish with a little more cheese and a handful of crumbled Old Vienna Red Hot Riplets.