Cheesey Bacon and Roasted Poblano Street Corn Skillet

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Print Recipe


  • 1/2 cup chopped cooked bacon
  • 1 whole poblano pepper
  • 4 ears sweet corn
  • 2 tbsp butter
  • 1 clove garlic
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 cups shredded mozzarella more to taste



  • Turn broiler on. Cook your bacon in a pan on medium heat, set aside. Over the stove top, roast your poblano pepper over the flame until blacken. Place in a plastic bag and set aside. Cut corn off of the cob of each ear of corn and place corn in a bowl. Set aside.


  • In a large pan on medium-high heat, melt butter and garlic. Once melted, add in corn, cumin paprika, along with a pinch of salt and pepper. Stir frequently until corn begins to get little char marks on them. Mix in mozzarella and take off heat.
  • Take your poblano pepper and scrape the skin off. Chop into quarter inch bits, then place int he pan with the corn and mix.
  • To finish off, pour the corn mixture into a skillet, top off with more mozzarella cheese and bacon. Place in the broiler closest to the flame and the cheese get nice and bubbly. Take it out after about 3-5 minutes, and let it cool for a couple minutes. Then serve it up, and enjoy!