Mexican Blackened Corn Recipe - Allrecipes.com
Mexican Blackened Corn Recipe
  • READY IN ABOUT hrs

Mexican Blackened Corn

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

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.
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Reviews More Reviews

Dec 30, 2010

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

 
Apr 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!

 

54 Ratings

Jan 04, 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!

 
Jan 12, 2011

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.

 
Jan 25, 2011

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.

 
Apr 19, 2011

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!!

 
Sep 20, 2010

Recipie is outstanding don't change a thing.

 
Apr 23, 2011

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, it was delicious. Nice side for upcoming summer events. Thanks for sharing your recipe.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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