Mexican Blackened Corn

Ingredients

• 4 stripss bacon , Optional
• 4 earss fresh sweet corn , kernels cut from the cob
• 1 teaspoon ground cumin
• 0.25 teaspoons sea salt
• 0.25 teaspoons ground cayenne pepper
• 1 small onion , chopped
• 0.5 small red bell pepper , chopped
• 2 cloves garlic , chopped
• 0.25 cups beer
• 0.25 cups crumbled cotija cheese
• 0.25 cups chopped fresh cilantro

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.