Fresh Corn and Green Onion Fritada
This simple, unusual dish was served at breakfast one day before
we went on a long bus ride to visit Pasochoa, the cloud forest.
Choqllo, which is Quechuan for “corn on the cob”, is quite a
different experience in Ecuador than in the states. Each kernel of
corn is the size of a jellybean or small marble! Yet it is tender and
very flavorful. The plant is a beautiful dark maroon and emerald
green. I had mote`, which is boiled corn, served two different ways
in Ecuador. The first was at the open air food stalls, the size of two
full city blocks--cooked with onion, garlic, tomato, cilantro, olive oil
and sea salt, sold in paper cups and eaten with your fingers. Elva
also prepared it as part of a picnic lunch at Cotopaxi, with a garlic,
cheese, milk, tomato, salt and a lot of munay (love) sauce. In this
recipe, use the highest quality eggs possible, for your health and
the health of the chicken!
8 organic eggs
3 large ears of fresh corn, or frozen organic kernels
3 -4 young onions, (scallions) thinly sliced
olive oil
salt
hot pepper sauce, if desired
Strip kernels from cobs of corn, if using fresh. Thaw and gently
press excess water out of frozen kernels, if using them. Heat
approximately 2 tbsp. oil until hot. At once add onions and corn,
saute. (You may also roast corn over fire, then strip from ears.)
While vegetables are cooking, lightly whisk eggs with a little salt in
a bowl. When onion is translucent and beginning to brown, and
the corn has flecks of brown, lower heat to medium low, pour in the
eggs and allow to cook, stirring occasionally at first then more
rapidly. As eggs firm up, turn into a large dish and serve, passing
a hot pepper sauce if desired.
This simple, unusual dish was served at breakfast one day before
we went on a long bus ride to visit Pasochoa, the cloud forest.
Choqllo, which is Quechuan for “corn on the cob”, is quite a
different experience in Ecuador than in the states. Each kernel of
corn is the size of a jellybean or small marble! Yet it is tender and
very flavorful. The plant is a beautiful dark maroon and emerald
green. I had mote`, which is boiled corn, served two different ways
in Ecuador. The first was at the open air food stalls, the size of two
full city blocks--cooked with onion, garlic, tomato, cilantro, olive oil
and sea salt, sold in paper cups and eaten with your fingers. Elva
also prepared it as part of a picnic lunch at Cotopaxi, with a garlic,
cheese, milk, tomato, salt and a lot of munay (love) sauce. In this
recipe, use the highest quality eggs possible, for your health and
the health of the chicken!
8 organic eggs
3 large ears of fresh corn, or frozen organic kernels
3 -4 young onions, (scallions) thinly sliced
olive oil
salt
hot pepper sauce, if desired
Strip kernels from cobs of corn, if using fresh. Thaw and gently
press excess water out of frozen kernels, if using them. Heat
approximately 2 tbsp. oil until hot. At once add onions and corn,
saute. (You may also roast corn over fire, then strip from ears.)
While vegetables are cooking, lightly whisk eggs with a little salt in
a bowl. When onion is translucent and beginning to brown, and
the corn has flecks of brown, lower heat to medium low, pour in the
eggs and allow to cook, stirring occasionally at first then more
rapidly. As eggs firm up, turn into a large dish and serve, passing
a hot pepper sauce if desired.
