"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Skillet-Fried Corn and Tomatoes Recipe

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This recipe for Skillet-Fried Corn and Tomatoes, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shane Amundson
Added: Monday, August 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 cloves garlic, minced
1/2 Serrano Chile, minced
6 cups corn kernels, from about 6 ears corn
2 cups fresh tomato puree or
2 tablespoons unsalted butter
2 tablespoons thinly sliced chives
Sea salt, preferably gray
Freshly ground black pepper

Directions:
Directions:
Heat a large skillet over high heat. Add the olive oil, then the garlic. Sauté until the garlic is lightly browned. Add the chiles 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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