Recipe By CaliforniCajun
Rating
Published Apr 2nd
Prep 30m Cook 40m Additional - Ready In 70m
Servings 4 servings Calories 178.7

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!

Recipe Ingredients

  • 4 slices bacon
  • 4 ears fresh sweet corn, kernels cut from the cob
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cayenne pepper
  • 1 small onion, chopped
  • ½ small red bell pepper, chopped
  • 2 cloves garlic, chopped
  • ¼ cup beer
  • ¼ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 178.7
  • Carbohydrate 21.3 g
  • Cholesterol 18.6 mg
  • Fat 7.5 g
  • Fiber 3.1 g
  • Protein 8.6 g
  • Saturated Fat 3 g
  • Sodium 428.9 mg
  • Sugar 4.1 g

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Reviews

  1. Made this for the Recipe Group loved this! I just sauted the bacon until about 3/4 cooked then added the other goodies. Doubled the cumin love the stuff. I found the cheese at a Mexican grocery. I used bi color corn so sweet and tasty. Like others I found this only browned but no matter - Read more ...
  2. 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 - Read more ...
  3. Made this for Recipe Group: 16 April 2011 Most definitely 5-stars! This corn is awesome! I could not get it to truly "blacken" but it browned nicely. I think a cast iron skillet would work well for this but teflon worked fine. My corn was fresh corn that we had froze so I can't wait - Read more ...
  4. Made this for Recipe Group. I made this is a nonstick skillet and never could get the corn to actually 'blacken' all it seemed to do was create a fond in the bottom which when the beer was added dissolved onto the corn turning it brownish. I ended up trying several times to blacken it - Read more ...
  5. This dish was excellent as a side for fish tacos with cilantro and lime juice. My wife and 2 year old daughter enjoyed it as well. Using the bacon is a must and I used a little more cayenne pepper. Will definitely do again.
  6. I left out the bacon and forgot to add the garlic. This dish is a great option as a side for any mexican or southwestern meal. Add a squeeze of lime for the perfect final touch. I look forward to trying this with bacon & garlic next time.
  7. 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!
  8. Really good and I didn't even use the bacon!
  9. Recipie is outstanding don't change a thing.
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