Skillet-Fried Corn and Tomatoes

1. 1

   Heat a large skillet over high heat.

2. 2

   Add the olive oil, then the garlic.

3. 3

   Saute until the garlic is lightly browned.

4. 4

   Add the chiles and saute briefly to release their character.

5. 5

   Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes.

6. 6

   Add the tomato puree and simmer, stirring, until the corn is just tender, about 2 minutes.

7. 7

   Remove from the heat, whisk in the butter, and stir in the chives.

8. 8

   Season with salt and pepper.

9. 9

   Transfer to a serving bowl and serve immediately.

10. 10

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

* Per serving · 4 servings · Values may vary.

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