Mexican Blackened Corn

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

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.

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

Categories

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