Skillet-Fried Corn and Tomatoes
When you've had your fill of summer corn on the cob, try it off the cob in this quick saute. I love the contrast of sweet corn, hot bell[ peppers and the creaminess that comes from swirling in butter at the end. You could spoon this over grilled steak, chicken or a burger, or serve it underneath a crisp soft-shelled crab or scallop or shrimp spiedini (skewers).]
- Total Time:
- 25 min
- 10 min
- 15 min
- 4 servings
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 damn hot peppers then 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.Damn Hot Peppers alla Padella:
2 tablespoons extra-virgin olive oil
1 pound green bell peppers, halved, seeded and cut into pieces that are 1-inch
2 jalapenos, cut into 1/8-inch slices
2 teaspoons gray salt, and more if needed
In a non-reactive saucepan, heat the oil. When the oil is hot add the bell peppers, jalapenos, and gray salt. Cook over medium-high heat for about 15 minutes or until the peppers are partially tender. Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed. Serve warm or room temperature.
Recipe courtesy of Emeril Lagasse