Spanish Corn

This is the little side dish that could!

It's deceptively easy.  You think you're just gonna eat some grilled vegetables, but the flavors are complex and sneak up on you one by one:  first charred, then smokey, then spicy...you'll be tempted to underestimate it at first but don't--it turns out to be the star of the show.  

Because it packs such a big punch, it goes well with all grilled meats and fish.

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(WHAT YOU'LL NEED)

serves 4

4 ears corn, husked
2 small yellow onions, peeled and cut into rings
1 red bell pepper, seeded and cut into wedges
3 jalapeno peppers, sliced in half lengthwise and seeded
2 tomatoes, cut into eighths
2 tablespoons butter
hot sauce (I use Tabasco Chipotle)
olive oil
salt/pepper

Drizzle olive oil over cut vegetables and char on the grill--be careful not to burn.  Remove and set aside.

Cut charred corn off the cob into bowl.

Place remainder of charred vegetables on a cutting board and chop into bite-size pieces.

Place corn and vegetables in large pan with 2 tablespoons butter and a few shakes of the hot sauce (maybe 8).  Heat on medium low heat until butter is melted and stir, mixing all together.  Add salt and pepper to taste.

all ingredients in pan together

Place in serving bowl and bring to table while hot.  I served mine with grilled porkchops

grilled pork chops and Spanish Corn