Easter Sunday in Slovakia, this traditional Easter cheese is offered. It goes well on sandwiches and is typically served with baked ham and beet horseradish. It doesn’t taste like other cheeses and has a very mild flavor.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
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.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 429 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I submitted a rating a few minutes ago and failed to mention that I used Red onion that I soaked in salt water for about 15 minutes prior to using. I also used red, yellow and green peppers and frozen super sweet corn.
Didn’t use bacon. Surprising how delicious.
I couldn’t find the right cheese so I used shredded cheddar. I used a cast iron skillet and still could not get the corn to blacken. It was good.
I made this as per the recipe and used a cast iron pan to cook the corn. It took quite a while but it blackened very nicely. I let the corn sit for long period of time without stirring to get the appropriate coloration. It was all coming together but I noted a burnt smell near the end of cooking, like it stayed on the heat a couple minutes too long. It did (which was well over the prescribed time). So I’ll give the recipe 5 stars but my skill cooking it 3 stars… The corn left a really hard crust on the pan that I had to scrape off with a razor… time for a re-seasoning!
LOVE!! and I love SPICY – this has a serious kick so if you dont like spicy I would back off the cayenne…
The bacon is not optional! Also did not use bell (fake) pepper, used poblanos, much better.
Really good corn recipe. I made it for dinner with friends and everyone LOVED!
Excellent! The only things I changed was using sweet corn on the cob and adding everything into the pan just before it began to grill. Then after I added everything and the beer, let the beer cook off and let the dish cool off just a bit before adding cilantro so it is fresh and doesn’t get soggy.
Great recipe! The second time I made it I added a finely chopped seeded fresh jalapeno, about a half jalapeno.
I made this to serve alongside barbacoa tacos and it was delish! I was out of bacon so I used prosciutto and it was fine. This really had a nice flavor and was a yummy addition to our taco bar.
I subbed out capsicum for carrots . (for allergy reasons here). cheddar cheese as it was all we had in the house. I used one can of corn .Half a yellow onion and no bacon. We had leftovers at this portioning. We had as a side dish to burgers where the meat patties was “Mexican flavoured beef” and we had a green salad. It worked well.
Didn’t use bacon, and don’t drink beer so subbed Woody’s lime in. Delicious!
This recipe is AMAZING!!! We made it just as written, but added a squeeze of lime just before serving, which helped to bring all the flavors together. We doubled the recipe & topped taco salads. Everyone loved it, and we have been craving it ever since the last bites got eaten! You’ve gotta try this recipe 🙂
Loved this dish. I used canned corn . It was the right volume, but it was very difficult to get the corn to blacken, it kept sticking to the pan, had to keep using more beer 🙂 The bacon really added wonderful flavor. Next time I think I’ll use frozen corn and butter on the skillet to see if I can get that blackened look and flavor.
This was one of the favorite dishes at our Christmas table. We had two vegetarians (no bacon) and two recruits from the U.S. Coast Guard at our table. The blend of flavors was loved by all and went well with our traditional turkey dinner (No, we did not force feed the vegetarians the bird. They had a field roast.). This is so easy and adaptable that I am sure it has just become a tradition!
I made this last night for a family dinner. Everyone loved it. Using a couple suggestions from others, it turned out great. I used a cast iron skillet and mexican 4 cheese and can corn instead of fresh. Turned out great. Thank you for the recipe.
Thank You, CaliforniCajun for a delicious and easy recipe! I made it just like the recipe called for with one exception…I didn’t have the Cotija cheese. I substituted a very small amount of feta cheese (the container was nearly empty) and a little Colby jack. It worked out fine. My husband couldn’t wait for it to finish cooking so he made me give him a spoonfull for “quality control” of course! lol It’s a winner in this house!
Really good! Left out the beer and used a little mozza for cheese. Will definitely make it again as my hubby and kids all loved it
This was good. I doubled the recipe, used a whole red bell and half a yellow, and skipped the bacon because I didn’t have any. Used a full Newcastle for the beer. Very tasty, thanks.
super yummy.. i wasn’t patient enough to get it blackened.. but it still tasted good.. i would reduce the onion just a bit next time.. but leave everything else the same.. ty for the recipe. UPDATE: this is such a delicious versatile recipe.. this time i left out the red bell pepper and reduced the onion.. i used a combo of frozen corn and zucchini.. rarely do i keep cotija in the house so i used a mexican shredded cheese blend.. ty again for such a flavorful side dish
This was fantastic, thank you! I made it in a cast iron skillet with a hefeweizen, and I could’ve eaten the entire thing by myself. I used queso fresco rather than cotija, but I’m sure the other is delicious as well. I can’t stress enough that this should be made in a cast iron, though. It blackens up beautifully that way. I would definitely make this again, next time it’s going cold on a salad!