Spicy Corn Recipe

Prepare ingredients

If using fresh corn, cut kernels off 3 ears of corn to yield about 3 cups. If using frozen, thaw and drain well. Finely chop the onion, mince the garlic, remove seeds and finely chop the jalapeño, chop the cilantro, and slice the green onions if using. Crumble the cotija or feta.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Allow butter to melt and oil to shimmer but not smoke (about 1 minute).

Sauté aromatics

Add the chopped onion to the skillet and sauté 3–4 minutes until translucent and beginning to brown at the edges. Stir occasionally. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Cook corn

Add the corn kernels to the skillet in an even layer. Cook without stirring for 2–3 minutes to allow some kernels to char lightly, then stir and continue to cook 4–5 minutes more until the corn is heated through and several kernels have golden-brown spots. If the pan becomes dry, add the remaining 1 tablespoon butter and stir to coat.

Add spices

Sprinkle the smoked paprika, ground cumin, chili powder, cayenne, salt, and black pepper over the corn. Stir thoroughly to coat the kernels and cook 1–2 minutes to bloom the spices.

Finish and adjust

Remove the skillet from heat. Stir in the lime juice, chopped cilantro, and hot sauce if using. Taste and adjust seasoning with more salt, cayenne, or lime juice as desired.

Garnish and serve

Transfer the spicy corn to a serving bowl or plate. Sprinkle crumbled cotija or feta and sliced green onions over the top. Serve immediately as a side dish, taco topping, or warm salad. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat briefly in a skillet.