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
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.