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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 this coyote sweet corn, and just as amazed about the bread and butter pickles. After all, 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. And in my opinion, this is one mighty fine looking side dish to boot! You know, you eat with your eyes first!
This 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. Sadly, I’ll miss out on the joy from peeling ear after ear of freshly-picked sweet corn!
Also try my candied sweet corn, slow cooked jalapeno corn, and my super yummy cedar planked sweet corn.
Coyote Sweet Corn
Ingredients
- 2 tablespoons unsalted butter see note
- 4 ears sweet corn kernels removed
- 4 sun-dried tomatoes chopped
- 1 tablespoon dried basil crushed
- ⅓ cup green onions chopped
- 1 jalapeno pepper seeded, minced
- 1 tablespoon bread and butter pickle chips chopped
- kosher salt to taste
- ground black pepper to taste
- 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.
Nutrition
Nutritional values are approximate.
