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Mexican Blackened Corn

Rated as 4.79 out of 5 Stars

"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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1 h 10 m servings 179
Original recipe yields 4 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 179 calories; 7.5 21.3 8.6 19 429 Full nutrition

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Read all reviews 56
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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,...

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 for...

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 pe...

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 wor...

Made this for Recipe Group. I made this is a nonstick skillet and never could get the corn to actually 'blacken', all it seemed to do was create a fond in the bottom which when the beer was adde...

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 gr...