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Skillet-Fried Corn and Tomatoes
Recipe courtesy Michael Chiarello, 2007

Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1/2 serrano chile, minced
6 cups corn kernels, from about 6 ears corn
2 cups fresh tomato puree
2 tablespoons unsalted butter
2 tablespoons thinly sliced chives
Sea salt, preferably gray
Freshly ground black pepper

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Heat a large skillet over high heat. Add the olive
oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles
and saute 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.

Chef's Note: This dish can be started on the stove, then finished or reheated on
the grill.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved