Mexican Blackened Corn

Ingredients

• stripsbacon (Optional)
• earsfresh sweet corn, kernels cut from the cob
• teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground cayenne pepper
• small onion, chopped
• 1/2 small red bell pepper, chopped
• clove sgarlic, chopped
• 1/4 cup beer
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro

Instructions

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. 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. 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.