4 ears fresh corn-on-the-cob, shucked
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon chili powder, or more to taste
Sour cream or Mexican cream to taste
Grated parmesan cheese or cotija cheese to taste
In a large pot, cover corn with water. Bring to a boil over high heat. Cook for 5 minutes; remove from heat, drain and set aside.
Heat butter and oil in a heavy-duty skillet over medium-high. Add chili powder to oil mixture and stir. Add corn and fry until a few kernels begin to pop and sizzle. Remove to a platter and top with cream and cheese of choice.
Nutrition values per serving (with 1 teaspoon of parmesan and light sour cream): 128 calories, 8 g fat (3 g saturated), 14 g carbohydrates, 2 g fiber, 3 g protein, 10 mg cholesterol, 50 mg sodium.