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You are here: Home / Budget Friendly / Spicy Southwest Corn

Spicy Southwest Corn

By Chris Cockren 9 Comments

sauteed corn

Well, it’s official.  I’m on summer vacation.  That’s right, two glorious months of relative freedom, filled with catching up on house projects, spending some quality time with Asheley and friends, and lots and lots of cooking experiments.

So let’s start out with this Spicy Southwest Corn.  Does anyone else love corn as much as I do?  It might not be the most nutritional choice in the land of vegetables, but it is undeniably one of the best.  I love corn, pretty much the way Bubba Gump loves shrimp.  As cornbread.  Tortillas.  Or polenta.  In southwest wontons.  And that’s just the beginning of a long summertime filled with an absurd amount of the stuff.

sautéed spicy corn

The idea for this corn came after I was at some food festival and a vendor was serving up corn on the cob lathered up in butter, sprinkled with some spices, and coated in a healthy amount of crumbled cheese.  Taking the kernels off the cob just makes for easier eating and removes the whole getting-corn-stuck-in-your-teeth thing.

corn on the cob

Shucking corn is definitely not my favorite kitchen activity.  Good thing Asheley enjoys it.  It reminds her of those childhood days when she would go pick corn from the fields.  I know, how cool is that?  She actually had corn fields!

spicy sautéed corn

Spicy Southwest Corn has pretty much become a necessity at get togethers with friends, so much so that visual anger is displayed when it is absent from the dinner table.  They love it a ridiculous amount… little do they know how easy it is to make.  And when entertaining, easy is really important.

sautéed corn

 

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Spicy Southwest Corn


  • Total Time: 20 minutes
  • Yield: serves 4
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Ingredients

Scale
  • 5 – 6 ears of corn on the cob
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 tablespoon ancho chile powder
  • 1/2 teaspoon chile de arbol powder*
  • Kosher salt
  • Queso Fresco, crumbled**
  • *If you cannot find chile de arbol powder, substitute with another chile powder with a good amount of heat.
  • **if unable to find queso fresco, you may substitute with cojita chese, farmer’s cheese, or even a mild feta cheese.

Instructions

  1. 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.
  2. 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.
  3. Let corn cook, stirring occasionally, until cooked through, about 10 minutes. Sprinkle crumbled queso fresco on top of the corn and serve.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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Filed Under: Budget Friendly, Easy Entertaining, Gluten-Free, Mexican, Quick + Easy, Recipes, Sides, Vegetarian Tagged With: cast iron corn, cooking corn in a cast iron skillet, corn, corn recipe, corn with queso fresco, creative corn recipe, mexican corn recipe, sautéed corn, southwest corn, southwestern corn recipe, spicy corn, spicy southwest corn, summer corn side dish, unique corn recipe

Previous Post: « Black Bean and Mango Quinoa Salad
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Reader Interactions

Comments

  1. Sandra

    June 25, 2013 at 8:50 am

    Nice…this is exactly how I prepare corn in my house too! And I do…I enjoy corn just as much as you…hence the freezer bags!!! Remember to get on that this year 😉 I’ve never picked corn from a field, it sounds so stupid to say that’s is so cool…but it is, especially for city or suburbanites.

    Reply
    • Chris

      June 25, 2013 at 1:21 pm

      I know Sandra, I’m totally with you this year on hoarding summer corn at its peak for year-round consumption 🙂 Yea, Asheley will tell you that picking corn from a field is pretty lame, but to us folks that have never had the opportunity, sounds like fun!

      Reply

Trackbacks

  1. BBQ Chicken Salad with Avocado Dressing says:
    June 28, 2013 at 9:46 am

    […] Asheley thought I was totally weird for putting the hot elements of grilled bbq chicken and spicy southwest corn on a cold salad, she was quick to admit she was very, very wrong.  Music to my ears.  It rarely […]

    Reply
  2. Friday Favorites says:
    June 28, 2013 at 3:30 pm

    […] Side Dish: Spicy Southwest Corn.  Last summer I fell head over heals for Mexican Street Corn, so when I saw […]

    Reply
  3. Red, White, and Blueberry Salad says:
    July 1, 2013 at 8:09 am

    […] was Asheley.  I don’t really remember actually.  But the name stuck.  And along with the Spicy Southwest Corn and a bacon sweet potato salad I’ll share with you soon, this Red, White, and Blueberry […]

    Reply
  4. BBQ Chicken Salad says:
    August 2, 2013 at 10:39 pm

    […] 1 large head of lettuce (any variety will do), rinsed, dried, and torn into bite-sized pieces Spicy Southwest Corn 1 (15 ounce) can black beans, rinsed and drained 2 ripe avocados, diced 1 pint cherry or grape […]

    Reply
  5. Simple Corn and Basil Salad says:
    September 3, 2013 at 7:16 am

    […] favorite and semi-famous corn creation is this Spicy Southwest Corn.  It still amazes me how much people love it… I mean, it’s so ridiculously easy to […]

    Reply
  6. Sweet Potato and Corn Chowder says:
    September 11, 2013 at 7:27 am

    […] know I keep saying this, but I love corn.  I do.  I like corn like Bubba Gump loves shrimp.  Spicy Southwest Corn.  Corn and Basil Salad.  Chilled Corn Soup.  And of course in salads like this […]

    Reply
  7. Mexican Street Corn Croquettes - Shared Appetite says:
    July 10, 2014 at 2:44 am

    […] talk about my love of corn.  Hashtag obsessed.  I will literally eat it any chance I get.  Southwest style.  In wontons.  In hot soup.  Or cold soup.  With basil in a side salad.  And heck, even in ice […]

    Reply

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