I learned this from a line cook at a restaurant in Santa Fe who told me the secret was scraping the cobs. After cutting the kernels off five or six ears of corn, you take the back of your knife and scrape up and down the bare cobs over the skillet. The corn milk that comes out thickens the dish and gives it a creaminess you cannot get from kernels alone.
The kernels cook in butter and olive oil with ancho chile powder, chile de arbol powder, and kosher salt for about ten minutes. Crumbled queso fresco goes on top right before serving. Two chile powders, not one. Ancho for smoky warmth, chile de arbol for sharp heat.
Tips for Making Spicy Southwest Corn
Scrape the cobs after cutting the kernels
Stand each bare cob over the skillet and press the dull side of your knife blade down the cob. A milky liquid comes out that mixes with the butter and oil. 
This step is easy to skip and hard to replicate any other way. The corn milk emulsifies with the fat and creates a creamy coating on the kernels.
Use two types of chile powder
Ancho chile powder is mild and smoky. Chile de arbol is sharp and spicy. Together they create a layered heat that one powder alone cannot.
Half a tablespoon of each is the starting point. Increase the arbol if you want more heat. Increase the ancho for more smokiness.
Spicy Southwest Corn
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet corn gets a spicy kick with ancho and chile de arbol powders. A simple side dish perfect for any occasion.
Ingredients
- 5-6 ears of corn on the cob
- 2 tbsp unsalted butter
- 1 tbsp (15 ml) olive oil
- 0.5 tbsp (7 ml) ancho chile powder
- 0.5 tsp chile de arbol powder
- Kosher salt
- Queso Fresco, crumbled
Instructions
- Remove the husks and silk from corn and cut kernels off the cob. Reserve cobs.
- Heat butter and oil in a medium skillet over medium heat.
- Once hot, add corn kernels, ancho chile powder, chile de arbol powder, and a generous pinch of Kosher salt.
- Using the back of your knife (dull side of the blade), scrape up and down the sides of the reserved cobs over the skillet to release some of the corn’s milk into the mixture.
- Let corn cook, stirring occasionally, until cooked through, about 10 minutes.
- Sprinkle crumbled queso fresco on top of the corn and serve.
Notes
- For a smokier flavor, toast the ancho and chile de arbol powders in a dry pan before adding them to the corn.
- If you don’t have queso fresco, cotija cheese or feta cheese make excellent substitutes.
- Leftover Spicy Southwest Corn can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
What is queso fresco?
A soft, mild, crumbly Mexican cheese. It does not melt when heated. Crumbled on top of the hot corn, it softens slightly but holds its shape. Cotija or feta are substitutes.
Can I use frozen corn?
You can, but you lose the corn milk from the cobs, which is half the dish. If using frozen, add a tablespoon of cream to approximate the richness.
What is chile de arbol?
A small, thin, hot dried Mexican chile. The powder is bright red and quite spicy. If you cannot find it, cayenne pepper is the closest substitute. Use half the amount because cayenne is hotter.
