Tomaticán Cuyano (Sweet Corn, Juicy Ripe Tomato & Caramelized Onion Skillet) – Authentic Chile Recipe
Sun-ripened Chilean summer skillet simmering tomatoes, sweet corn, and onions into a rich stew.
- Country of Origin
- 🇨🇱 Chile (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Juicy ripe plum tomatoes, Sweet corn kernels, Golden sliced onions and potatoes, Oregano, Sweet paprika
Ingredients for Tomaticán Cuyano (Sweet Corn, Juicy Ripe Tomato & Caramelized Onion Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) juicy ripe plum tomatoes, prepped into bite-sized pieces
- 1.5 cups sweet corn kernels, washed and trimmed
- 1 cup golden sliced onions and potatoes
- 1 medium onion and 3 cloves garlic, finely minced with oregano
- 1.5 tbsp traditional Chile seasoning (sweet paprika, basil, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and oregano for 2–3 minutes until softened and fragrant.
- Add juicy ripe plum tomatoes and sweet corn kernels along with sweet paprika, basil, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with golden sliced onions and potatoes and serve straight from the skillet.