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Mexican Blackened Corn

Mexican Blackened Corn

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
CaliforniCajun

CaliforniCajun

This corn dish is perfect as a side, used as a topping on a taco, mixed into a salad, with quinoa, or even served cold. I first discovered a similar dish at the Amigo Room inside The Ace Hotel in Palm Springs, CA. This was a staple of my diet in California and since I've moved to New York, I set out to perfect their recipe and put my own spin on it. This is my version, I hope you enjoy it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MSPAX1
24

MSPAX1

12/30/2010

Really good and I didn't even use the bacon!

mickdee
21

mickdee

4/20/2011

I made this for Recipe Group. It was very good! Next time, I would use a HOT cast iron skillet. I used a Cuisinart Stainless pan with just a touch of oil and just didn't get the blacken results, though it browned nicely. The flavor was great, however, I used 1/2 the cayenne called for and that provided enough heat for me. Cotija was not available so I used a Mexican blend. Thanks! Nice side to compliment any Mexican dish!

LORI2573
15

LORI2573

1/4/2011

Excellent recipe. I used canned corn and it still turned out really good! I can't wait till summer so I can try it with fresh Utah corn!

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