Skillet Mexican Charred Sweet Corn
Charred sweet corn with jalapeno, bell pepper, cumin, garlic, cotija and cilantro in a quick and easy Mexican side dish...
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Ingredients
- 1-2 teaspoons refined coconut oil or vegetable oil
- 4 ears of sweet corn - cut off the cob (about 2 cups)
- ½ small red onion - chopped (1/4 to 1/2 cup)
- 1 teaspoon garlic - minced
- 1 teaspoon ground cumin
- 1 bell pepper - chopped
- 1 to 2 jalapenos - minced
- 1 ounce cotija - crumbled (extra for garnish)
- ½ cup cilantro leaves - rough chopped
- lime wedges - for garnish
Instructions
- Char the corn - To a very hot skilled, drizzle a bit of oil, and then add the corn. Do not move it around in the pan for a minute or two to allow the edges to char. Give it a stir, and allow it to char more edges until you achieve the amount of charring you prefer.
- Add the aromatics and peppers - Reduce the heat, then add the chopped onion, garlic, and cumin to the skillet. Stir to combine, and cook until onion softens before adding the bell pepper and jalapenos. Cook an additional 3 to 4 minutes.
- Finish the charred corn - Turn off the heat on the skillet. Add the crumbled cotija and cilantro, then season with salt and pepper. (Keep in mind the cotija is salty!). Garnish with a squeeze of lime (if desired) and additional cotija and cilantro.
Notes
Macronutrients are an approximation from MyFitnessPal.com, and for reference only.
Nutrition
Calories: 217kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com