"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!" — CaliforniCajun
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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!!
Recipie is outstanding don't change a thing.
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.
* 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
Grill this delicious Mexican corn on the cob and serve with lime.
See an easy way to grill fresh corn on the cob.
See how to make Mexican sweet corn pudding-cake.