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Mexican Blackened Corn

Mexican Blackened Corn is a tasty way to enjoy corn! It's just like the corn you can get from a cart but off the cob!
Course Side Dish
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Calories 882kcal
Author Stacey


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


  • 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.
  • 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


The recipe says that the bacon is optional, but I highly recommend adding it.


Calories: 882kcal | Carbohydrates: 89g | Protein: 31g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 1651mg | Potassium: 1468mg | Fiber: 10g | Sugar: 31g | Vitamin A: 3170IU | Vitamin C: 111.5mg | Calcium: 240mg | Iron: 4.3mg