Mexican Blackened Corn

This Mexican blackened corn recipe combines blackened charred corn kernels, bacon, beer, ground cumin, cayenne pepper, cotija cheese, and cilantro.

• 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

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

Step 2

Place corn kernels in a large skillet over high heat; season with cumin, sea salt, and cayenne pepper. Flip corn kernels with a spatula as they cook, then stir in onion, bell pepper, and garlic, stirring every few minutes, until mixture begins to stick to the skillet.

Step 3

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