Skillet-Fried Corn and Tomatoes (Michael Chiarello) Recipe

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Skillet-Fried Corn and Tomatoes (Michael Chiarello)
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  1. 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 tomato puree and simmer, stirring, until the corn is just tender, about 2 minutes.
  2. 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.
  3. Chef's Note: This dish can be started on the stove, then finished or reheated on the grill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 291.66 Kcal (1221 kJ)
Calories from fat 89.38 Kcal
% Daily Value*
Total Fat 9.93g 15%
Cholesterol 10.18mg 3%
Sodium 28.44mg 1%
Potassium 743.49mg 16%
Total Carbs 44.13g 15%
Sugars 8.2g 33%
Dietary Fiber 5.86g 23%
Protein 7.35g 15%
Vitamin C 9.6mg 16%
Calcium 26.7mg 3%
Amount Per 100 g
Calories 126.11 Kcal (528 kJ)
Calories from fat 38.65 Kcal
% Daily Value*
Total Fat 4.29g 15%
Cholesterol 4.4mg 3%
Sodium 12.3mg 1%
Potassium 321.49mg 16%
Total Carbs 19.08g 15%
Sugars 3.55g 33%
Dietary Fiber 2.53g 23%
Protein 3.18g 15%
Vitamin C 4.1mg 16%
Calcium 11.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
  • 8

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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