Recipe by 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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fresh sweet corn, kernels cut from the cob
ground cayenne pepper
red bell pepper, chopped
crumbled cotija cheese
chopped fresh cilantro
Really good and I didn't even use the bacon!
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!
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!
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.
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.
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 to try this with corn just cut from the cob. The flavors blended well together. I didn't have a red bell pepper, so I used a yellow one. I added some diced tomato right at the end to add the red color. Thanks CaliforniCajun for submitting this recipe - it is a keeper!!
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 dry and just adding more beer. It does have a good flavor though and I couldn't resist eating it straight out of the pan. Maybe the winter fresh corn doesn't have enough sugar to it yet. Not having easy access to the cotija cheese I subbed a Mexican shredded mix. Didn't use the cilantro, not a fan, just sprinkled some sliced scallion on the top. Good flavors though and I finished the beer off. Thanks for the recipe!
Recipie is outstanding don't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Blackened Corn
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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