May 05, 2014
Recipe Source/Credit: Frances Mayes
Submitted by: [gourmet10]
Category: Salad » Vegetarian


On the cob may be the preferred southern way, but I always have loved this spicy corn that you toss together in a black iron skillet, which was called the “spider” when I was growing up in Georgia. The recipe calls for butter, of course, but I now use fresh, fruity olive oil. You can add yellow and green bell peppers if you want, and hot peppers if you want to up the heat. If you use a small jar of pimiento instead of a fresh one—they’re not always easy to find—add it at the end. If you’re grilling chicken, this is a great summer side dish.

3 tablespoons butter
1 onion, chopped
1/2 cup chopped celery
2 cups corn
1 pimiento or red bell pepper, diced
Grated peel of one lemon
1/4 cup red wine vinegar
1 teaspoon Tabasco sauce
Dash of red pepper
2 cloves
1 T. sugar
1 t. salt
1 t. pepper
A handful of parsley, chopped


In a large skillet, melt the butter and sauté the onion and celery for about 5 minutes on medium heat. Add the corn and pimiento, stir and keep cooking about 5 more minutes.
Stir in the rest of the ingredients, except the parsley, turn heat to low, cover the skillet and simmer for another 10 minutes. Remove the cloves and stir in the parsley.

Cilantro is also good in this instead of could use this in a taco as well.

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