Spicy Mexican Charred Corn

Begin by placing the bacon slices in a substantial, deep skillet and cook over an elevated heat setting, flipping the bacon periodically, until it is uniformly browned, approximately 10 minutes. Transfer the cooked bacon to a plate lined with paper towels and allow it to cool before chopping it into smaller pieces. Set the chopped bacon aside temporarily.

Next, add the corn kernels to a large skillet and heat it over an extremely high heat level; sprinkle cumin, sea salt, and a pinch of heat with the cayenne pepper over the corn. Periodically turn the corn over using a spatula as it cooks, then stir in the onion, red bell pepper, and garlic. Continue stirring the corn mixture every few minutes until it starts to adhere to the pan.

To prevent the corn from sticking, add a generous amount of beer to the pan and stir until the mixture is well combined; cook and stir until the corn develops deep, dark spots and the onion and red bell pepper are tender, roughly 20 minutes. Remove the skillet from heat and sprinkle with chopped bacon, crumbled cotija cheese, and a handful of cilantro.