Mexican Blackened Corn Recipe

Name: Mexican Blackened Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 slices bacon (optional); 4 ears fresh sweet corn, kernels cut from the cob; 1 teaspoon ground cumin; 1/4 teaspoon sea salt; 1/4 teaspoon ground cayenne pepper; 1 small onion, chopped; 1/2 small red bell pepper, chopped; 2 cloves garlic, chopped; 1/4 cup beer; 1/4 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro

Servings: persons

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

1
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon.
2
Place the kernels of corn into a large skillet over high heat, and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, red bell pepper, and garlic. Stir the corn mixture every few minutes, until it begins to stick in the pan. Pour the beer into the pan to help unstick the corn, stir, and cook until the corn is dark with very dark spots, and the onion and red bell pepper are soft, about 20 minutes. Remove from heat, and sprinkle with chopped bacon, cotija cheese, and cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slices bacon (optional), 4 ears fresh sweet corn, kernels cut from the cob, 1 teaspoon ground cumin, 1/4 teaspoon sea salt, and more.

Yes, Mexican Blackened Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Blackened Corn

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