Mexican Blackened Corn

Kernels of charred corn are blackened in a skillet with a bit of beer, cumin, and cayenne pepper, then sprinkled with Mexican cotija cheese and cilantro for a blast of flavor.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 179 Calories

Ingredients

• 4 slices bacon
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• 4 ears fresh sweet corn, kernels cut from the cob
• 0.25 cup chopped fresh cilantro
• 0.25 teaspoon sea salt
• 0.25 teaspoon ground cayenne pepper
• 0.5 small red bell pepper, chopped
• 0.25 cup crumbled cotija cheese
• 0.25 cup beer

Recipe Instructions

Step 1

Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. When cool, chop bacon and set aside.

Step 2

Place corn kernels into a large skillet over high heat; sprinkle cumin, sea salt, and cayenne pepper over corn. Turn corn over with a spatula as it cooks, then stir in onion, red bell pepper, and garlic. Stir corn mixture every few minutes, until it begins to stick in the pan.

Step 3

Pour beer into the pan to help unstick corn; cook and stir until corn develops very dark spots and onion and red bell pepper are soft, about 20 minutes. Remove from heat and sprinkle with chopped bacon, cotija cheese, and cilantro.