Coyote Sweet Corn

Ahhhhh, fresh corn-on-the-cob. I love it. The season is winding down here, so I grabbed a few more ears and made this wonderful Coyote sweet corn dish. The corn is the star of the show, but there are a lot of other great flavors to be found too!

I was amazed on how much of a difference sun-dried tomatoes can make to a corn dish, and just as amazed about the bread and butter pickles. I’d never thought of adding either to something like this, and boy, was I surprised. It’s a combination of richness and a little spiciness, just like I love.
Coyote Sweet CornThis is really a fantastic side dish. It looks great, smells great, and tastes beyond great. This fall and winter, when fresh corn is nowhere to be found, I’ll make it using canned¬† corn kernels. It won’t be quite the same but it’ll remind me of summer and that great fresh corn flavor.

Also try my candied sweet corn and my super yummy cedar planked sweet corn.

Coyote Sweet Corn

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

  • 2 tablespoons unsalted butter see note
  • 4 ears sweet corn kernels removed
  • 4 sun-dried tomatoes chopped
  • 1 tablespoon dried basil crushed
  • 1/3 cup green onions chopped
  • 1 jalapeno pepper seeded, minced
  • 1 tablespoon bread and butter pickles chopped
  • Salt and pepper to taste
  • Fresh cilantro chopped, for garnish

Instructions

  • Melt the butter in a medium skillet over medium-high heat.
  • Add the corn and the sun-dried tomatoes and saute for 4 minutes. Remove from heat.
  • Add the basil, onions, jalapeno and pickles.
  • Stir and season with salt and pepper to taste.
  • Serve garnished with chopped cilantro.
  • Note: For extra sun-dried tomato flavor, substitute a tablespoon of the oil the tomatoes are in for the butter.

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