Spicy Southwest Corn
5 – 6 ears of corn on the cob
2 tablespoons butter
1 tablespoon olive oil
1/2 tablespoon ancho chile powder
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.