Description
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!
Ingredients
- 4 slices 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
Instructions
- Place bacon in a large
- deep skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on a paper towel-lined plate. When cool
- chop bacon and set aside.
- Place corn kernels into a large skillet over high heat; sprinkle cumin
- sea salt
- and cayenne pepper over corn. Turn corn over with a spatula as it cooks
- then stir in onion
- red bell pepper
- and garlic. Stir corn mixture every few minutes
- until it begins to stick in the pan.
- Pour beer into the pan to help unstick corn; cook and stir until corn develops very dark spots and onion and red bell pepper are soft
- about 20 minutes. Remove from heat and sprinkle with chopped bacon
- cotija cheese
- and cilantro.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 4