Skillet-Fried Corn and Tomatoes
Total:
15 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

This dish can be started on the stove, then finished or reheated on the grill.

IDEAS YOU'LL LOVE

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Pasta with Bacon and Tomatoes

Recipe courtesy of Valerie Bertinelli

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Corn Chowder

Recipe courtesy of Tyler Florence

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Corn Dogs

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking