4ears of fresh cornabout 5 cups worth of kernels removed from the cob
1/4teaspoonfreshly ground black pepper
1/8teaspoonchile powderI used NM red chile, adjust to taste
2teaspoonsfresh lime juice
Optional: 4 strips of baconcut into 1/2" strips
Bacon option: In a large skillet, cook the bacon pieces over medium high heat for about 5-6 minutes. When the bacon is crisp, remove to a paper towel lined plate. Drain the grease, reserving just a teaspoon or two in the pan.
Heat a large skillet over medium high heat and melt a tablespoon of butter in the pan. (You can skip the butter if you are using the pan after cooking bacon.) Add the corn, salt, pepper, cumin, paprika and chile powder to the hot skillet and toss to coat. Saute for 2-3 minutes until warm and still crisp. Drizzle with lime juice and toss again. Serve hot, topped with the crisp bacon. Enjoy!
Southwestern Corn Skillet with Chile and Lime https://barefeetinthekitchen.com/southwestern-corn-skillet-with-chile/