Name: Skillet-Fried Corn and Tomatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon minced garlic; 4 cups corn kernels, from about 5 ears corn; 2 cups Damn Hot Peppers alla padella, recipe follows; 2 tablespoons unsalted butter; 1/4 cup thinly sliced fresh chives; Sea salt, preferably gray salt, and freshly ground black pepper; 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; 1 cup fresh tomato puree (peel, seed and puree one pound ripe tomatoes in a food processor)

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 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:

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.