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Skillet-Fried Corn and Tomatoes |
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Skillet-Fried Corn and Tomatoes |
All joking aside, I think you'll love this side-dish. It's
simple to prepare but makes you feel like a chef (instead of a
cook). |
| Ingredients |
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon minced Calabrian
chilies
- 4 cups corn kernels, from about 5
ears corn
- 1 1/2 cups fresh tomato puree
- 2 tablespoons unsalted butter
- 1/4 cup thinly sliced fresh chives
- Sea salt, preferably gray salt
- Freshly ground black pepper
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| Cooking
Instructions |
- 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.
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| Comments |
This dish can is a great side dish and can be started on the
stove, then finished or reheated on the grill while something
else is cooking. |
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