Cheesey Bacon and Roasted Poblano Street Corn Skillet
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
- 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!