Shuck corn. Take care to make sure all silk has been removed

Use a sharp knife and the two bowl method to remove the corn kernels from the cob

Stack the bacon slices on top of each other

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

Dice your sweet onion

Roughly chop the jalapeno rings to break them up slightly

Preheat your Blackstone Griddle to medium-high and set it for two-zone cooking

Render the bacon first, cooking it to about 80% done

Slide the bacon to the cool side of the griddle

Saute the onion in the bacon grease for three minutes

Add the jalapenos to the onion and cook for an additional three minutes

Slide the jalapeno and onion to the cool side of the griddle

Add the corn to the warm side of the griddle and saute for two minutes, stirring constantly

Add a tablespoon or two of water or oil if the corn seems to be sticking to the griddle

Saute the corn for about 5 minutes, then combine it with the bacon, jalapenos, and onions.

Cook for an additional two or three minutes to combine the flavors

Serve in a bowl and optionally garnish with Cojtilla cheese, lime juice, and Tajín Clásico Seasoning