Skillet-Fried Corn and Tomatoes

Ingredients

• 6 servings pepper black freshly ground
• 2 tablespoons chives thinly sliced
• 6 cups corn kernels 
• 2 cloves garlic minced
• 2 tablespoons olive oil 
• 6 servings sea salt 
• 0.5  serrano chile minced
• 2 cups tomato purée fresh
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a large skillet over high heat.
2. Add the olive oil, then the garlic.
3. Saute until the garlic is lightly browned.
4. Add the chiles and saute briefly to release their character.
5. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes.
6. Add the tomato puree and simmer, stirring, until the corn is just tender, about 2 minutes.
7. Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper.
8. Transfer to a serving bowl and serve immediately.