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
2 tablespoons unsalted butter
2 tablespoons thinly sliced chives
Sea salt, preferably gray
Freshly ground black pepper
This dish can be started on the stove, then finished or reheated on the grill.
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