Description
Sweet corn gets a spicy kick with ancho and chile de arbol powders. A simple side dish perfect for any occasion.
Ingredients
Scale
- 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