Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Blackened Corn Recipe
Mexican Blackened Corn recipe creates charred results that make perfect side dishes, excellent taco toppings, or can be mixed into salads for versatile corn preparation with authentic Mexican flavors. This charring technique demonstrates how proper cooking methods can enhance natural corn sweetness while the versatility ensures multiple serving options. The blackened preparation adds smoky depth while maintaining corn's essential sweetness and appealing texture.
This charred Mexican blackened corn recipe makes the perfect side dish, as a topping on a taco, mixed into a salad, with quinoa, or even served cold. I 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 spin on it. This is my version; I hope you enjoy it!
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
4
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Ingredients
4 strips bacon (Optional)
4 ears fresh sweet corn, kernels cut from the cob
1 teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon ground cayenne pepper
1 small onion, chopped
½ small red bell pepper, chopped
2 cloves garlic, chopped
¼ cup beer
¼ cup crumbled cotija cheese
¼ cup chopped fresh cilantro
Directions
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. When cool, chop bacon; set aside.
Place corn kernels in a large skillet over high heat; season with cumin, sea salt, and cayenne pepper. Flip corn kernels with a spatula as they cook, then stir in onion, bell pepper, and garlic, stirring every few minutes, until mixture begins to stick to the skillet.
Pour beer into the skillet to help unstick mixture; cook and stir until corn develops very dark spots and onion and bell pepper are soft, about 20 minutes. Remove from heat; sprinkle with chopped bacon, cotija cheese, and cilantro.
Nutrition Facts (per serving)
| 179 | Calories |
| 8g | Fat |
| 21g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 179 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 15% |
| Cholesterol 19mg | 6% |
| Sodium 429mg | 19% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Protein 9g | 17% |
| Vitamin C 21mg | 23% |
| Calcium 74mg | 6% |
| Iron 3mg | 14% |
| Potassium 384mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
