Receta Spicy Southwest Corn

by Thomas Grossmann

• 5 – 6 ears of corn on the cob
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 tablespoon ancho chile powder
• Kosher salt

Remove the husks and silk from corn and cut kernels off the cob.

Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, and a generous pinch of Kosher salt.

Let corn cook, stirring occasionally, until cooked through, about 10 minutes.

Serves 4