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Mexican Blackened Corn
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Charred corn kernels cooked with beer, cumin, and cayenne, topped with cotija cheese and cilantro for a flavor explosion.
Ingredients:
  • 4 slices bacon
  • 4 ears fresh sweet corn, kernels cut from the cob
  • 1 teaspoon ground cumin
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon ground cayenne pepper
  • 1 small onion, chopped
  • 0.5 small red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 0.25 cup beer
  • 0.25 cup crumbled cotija cheese
  • 0.25 cup chopped fresh cilantro
Instructions:
  • In a large, deep skillet, cook the bacon over medium-high heat, turning occasionally, until it is evenly browned, which should take about 10 minutes. Place the cooked bacon on a paper towel-lined plate to drain. Once cooled, chop the bacon and set it aside.
  • In a large skillet over high heat, sear corn kernels and season with cumin, sea salt, and cayenne pepper. Flip the corn using a spatula, then add onion, red bell pepper, and garlic. Stir occasionally until the corn starts to caramelize.
  • Add beer to the pan to prevent the corn from sticking; cook and stir until the corn caramelizes and the onion and red bell pepper are tender, approximately 20 minutes. Remove from heat and top with chopped bacon, cotija cheese, and cilantro.

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