Blackened Corn

    1 hour 10 minutes

    This is a Mexican-style dish which can be used as a side, to fill tacos or burritos, mixed into salad and even served cold. This is my version, I hope you enjoy it!

    59 people made this

    Serves: 4 

    • 4 slices bacon
    • 4 ears fresh 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 capsicum, chopped
    • 2 cloves garlic, chopped
    • 1/4 cup (65ml) beer
    • 1/4 cup crumbled feta
    • 1/4 cup chopped fresh coriander

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Place the bacon in a large, deep frypan 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 frypan 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 capsicum and garlic. Stir the corn mixture every few minutes, until it begins to stick in the pan.
    3. 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 capsicum are soft, about 20 minutes. Remove from heat and sprinkle with chopped bacon, feta and coriander.

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    Reviews and Ratings
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    Reviews in English (54)


    Really good and I didn't even use the bacon!  -  28 Dec 2010  (Review from Allrecipes USA and Canada)


    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!  -  20 Apr 2011  (Review from Allrecipes USA and Canada)


    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!  -  30 Dec 2010  (Review from Allrecipes USA and Canada)