Cheesy Bacon and Roasted Poblano Street Corn Skillet

15 minutes
25 minutes

With Super Bowl around the corner, I’m in Game Day Eats mode 100! I don’t even know what the heck that means.. I’m just.. you know.. in the mood to cook a lot of game day food!

Today I got a street corn skillet that you’re going to love. It’s loaded with stringy mozzarella, and topped off with bacon. Perfect side for a grilled dinner, or to just throw it on the table in front of the game and snack on!


You bite in a get a mouthful of buttery, cheesy corn, with a little spice on the end from the roasted poblano pepper. Then some smokiness and crunch from the bacon cooked. It’s delicious, and best of it fits in my diet right now. Yes. This is technically diet food. If you’re a keto/paleo junkie like myself.

If string pulls is your thing, this is the side dish you’re going to want to make to get every all excited and ready to dig in. Even my little helper holding the fork was super stoked on everything happening.

But will my son eat this? Heck no! It’s got too much going on. After 4 years I’ve finally figured him out. Simple flavors and textures, or you’ll lose a toddler when trying to feed him.

It’s cool – more for mom and dad. And a side of mac and cheese for the kids!

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!


Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

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