Peel yellow to brown plantain as directed. Cut into long ¼-inch-thick slices on the diagonal. Heat corn oil (or half oil, half butter) in wide skillet, preferably non-stick. Sauté slices in single layer over moderate heat until deep gold on both sides—3 to 4 minutes per side. Lower heat if necessary so that the inside is cooked tender when the outside is well gilded. Season with salt and pepper—or try toasted and crushed coriander or cumin seeds, or ground sumac, or just about any spiced salt you fancy. Serve as you would pan-fried potatoes, but expect a lightly sweet edge and drier texture.