Fried Corn
2 tbs of Olive oil
Kosher Salt
Fresh Ground Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Paprika
* For a Tex-Mex flare, substitute Chili Powder for the Garlic, Onion and Paprika
**Substitute minced onion for the onion powder
1 Large non-stick skillet
1 wooden spoon
Heat oil in a large non-stick skillet on high until the oil ripples or just before it starts to smoke and then add the corn. Be careful if adding frozen corn from the bag as the ice particles will cause the oil to pop. You can rinse and dry the corn prior to cooking, to minimize this phenomenon. Constantly stir the corn while adding the dry ingredients. Add salt and fresh ground black pepper to taste. You can always add a pinch or more of the dry ingredients to suit your taste later on. If you add too much spice in the beginning, its hard to undo. Take a taste test and you can variate the ratios to suit your individual tastes.
Reduce heat to Med High and let corn sit for 30 seconds then stir. Continue this cycle, until five minutes have elapsed. If you desire a little sweetness, you can cook the corn longer until it is lightly caramelized.For a variation, add minced onion and stir in hot oil before adding the corn.
Serve and enjoy.