Recipe: Skillet-Fried Corn and Tomatoes

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Vegetables > Skillet-Fried Corn and Tomatoes

Skillet-Fried Corn and Tomatoes

2 Tbs		olive oil
1 Tbs		minced garlic
1/2 tsp		minced Calabrian chilies
4 cups		corn kernels, from about 5 ears corn
1 1/2 cups		fresh tomato puree
2 Tbs		unsalted butter
1/4 cup		thinly sliced fresh chives
		Sea salt, preferably gray salt
		Freshly ground black pepper

Heat a large skillet over high heat. Add the olive oil, then the garlic. Sauté until the garlic is lightly browned. Add the chilies and sauté briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the tomato puree and simmer, stirring, until the corn is just tender, about 2 minutes.

Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.

Servings: 4

Recipe Type

Side Dish, Vegetables

Recipe Source

When you've had your fill of summer corn on the cob, try it off the cob in this quick sauté. I love the contrast of sweet corn and tart tomato, and the creaminess that comes from swirling in butter at the end. You could spoon this over grilled chicken or a burger, or serve it underneath a crisp soft-shelled crab or scallop or shrimp spiedini (skewers).