Fried Spanish Corn

This is my sister‘s method of cooking corn on the cob.  It’s fabulous, simply delicious.  It’s summer, it’s an apron with flour all over it, and a pie in the oven.  It’s kids running in and out of the house with a water sprinkler hangin’ in the backyard.  It’s grillin’ at the beach.  It’s a “boom box” playin’… Let’s get it started.  It’s spring into summer with good ole corn on the cob.  Make sure there’s plenty for everyone; plenty to cook, that is.  Roast the marshmallows on the fire after a good supper.  Winter is gone for a while, hooray! 

If you don’t have plans for outdoor grilling, here’s a good way of roasting ears of corn in a skillet on the stove top in the house.  It tastes just as good as grilled outdoors, but I find it to be more tender and crisp at the same time, done this way.   I prefer it this way, from now on…

Clean and shuck the corn.

Chop red onion, red bell pepper, green bell pepper, and garlic.

Sauté chopped vegetables in olive oil.  A skillet without ridges works better for the corn.  Add more oil if need be.  I like fresh cilantro in this, cooking along with the onion and peppers.  The garlic taste wraps around the cilantro flavor, or vice versa.  When vegetables have been slightly caramelized or cooked tender to your liking, remove them from the skillet to roast the corn cobs.  Turn the corn to brown all sides.  I put a lid on the corn for a few seconds, in between turning the cobs and used medium-high heat.  

ears of corn