Mike, Author at Life's A Tomato

Habanero Sauce

My wife and I tried planting a garden a few years ago. We had all the usual things, like lettuce, and corn, and tomatoes. Well, even with a fence around it, the deer, rabbit, raccoon and possum had an absolute field day eating all of our produce. We ended up with maybe half a head of lettuce and a small head of cabbage in the end. It was a total loss.

We still plant a garden, but it’s now in pots, and it consists solely of peppers. Pimento, jalapeno, Cajun, and habaneros. No animals bother them at all. Victory!

A Great Sauce On Anything

I decided to make a simple sauce of the habaneros this year. This makes for a perfect hot sauce by itself, and it also is a great way to add flavor to other sauces.

I keep my sauce in these squeeze bottles. It’s fun squirting sauce out. I can get artsy with it. No one needs to know that.

Ocapind 2 Pack 3 Hole Squeeze Bottles for Sauces…

【 Materials】This set includes two 300ml…
【Multi-hole Design】This pancake syrup…

This habanero sauce has a great fruity flavor to it. I added mango, but you could use just about any fruit, such as papaya or even pineapple. I found it to be not overly hot at all, but it’ll still wake you up and tingle your lips and tongue.

Also try my Yum Yum sauce.

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4 from 1 vote

Habanero Sauce

I decided to make a simple sauce of the habaneros this year. This makes for a perfect hot sauce by itself, and it also is a great way to add flavor to other sauces.

Course Sauce

Cuisine American

Keyword sauce, spicy

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 184kcal

Author Mike

Equipment

Ingredients

½ teaspoon vegetable oil
2 cloves garlic chopped
1 cup carrot chopped
1 sweet onion chopped
2 cups water
10 habanero peppers more or less depending on how much heat you want, seeded and chopped. Optional: Roast or smoke the peppers before seeding and chopping
3 tablespoons lime juice
3 tablespoons white vinegar
1 teaspoon kosher salt
1 mango skinned, chopped

Instructions

Heat oil in a medium saucepan over medium-high heat.
Add the garlic and saute for 2 minutes.
Add the carrot, onion, and water.
Bring to a boil, then reduce to a simmer and continue simmering until the carrots are soft.
Remove from heat and add the habaneros, lime juice, vinegar, salt, and mango.
Let cool slightly then transfer to a blender (or blend in the pan using an immersion blender).
Puree until the sauce reaches the desired texture.
Keep refrigerated until ready to use.

Notes

Stir well before using.

Nutrition

Nutritional values are approximate.

New Star Foodservice Condiment Squeeze Bottle Set…

3-Pack Food-Safe Commercial-Grade Plastic: Made…
Versatile Use for Sauces, Oils, and Condiments…

Smoked Bologna Sandwiches

I can’t say that I eat a lot of bologna. But when I do, I do it up right. Now, there’s nothing wrong with a good ole slice or two of bologna on bread with mustard. In fact, they were a staple of mine back in the day when I fished and camped quite regularly. You can’t get any easier. But smoked bologna sandwiches are where bologna dreams of being.

Smoked bologna is just about as easy to make. No fancy brines. No fancy wood. Just a little seasoning and onto a smoker at 250 F for 1 1/2 hours. You could use your grill too, just add some smoking wood and cook over indirect heat.

These Are Not Boring Bologna Sandwiches

I had the guy behind the deli at my local grocery store cut chub bologna thick, about 1/2″. I then cut slits around the edges. This prevents the bologna from curling up. A little Cajun seasoning, and 1 1/2 hours later, they were done.
The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this bologna.

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Pecan wood chunks
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If you’re feeling adventurous, smoke an entire bologna chub!

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5 from 1 vote

Smoked Bologna Sandwiches

The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

Course Main

Cuisine American

Keyword bologna, sandwich, smoked

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 252kcal

Author Mike

Ingredients

6 slices bologna 1/2" thick
Cajun seasoning or your favorite spice mix or rub
6 hamburger buns
12 slices sweet onion
Prepared yellow mustard
12 dill pickle chips

Instructions

Fire up your smoker for 250 F cooking. Use a light smoking wood such as apple.
Sprinkle both sides of the bologna slices with the seasoning.
Place onto the smoker and cook for 1 1/2 hours.
Lightly toast the buns if desired.
Add bologna slices. Top with onion, plenty of mustard, and dill pickle slices.
Enjoy!

Notes

Add a leaf or two of iceberg lettuce for extra fresh crunchiness.

Nutrition

Nutritional values are approximate.

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Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

What started out as an experiment to see if I could bake miniature pumpkin cheesecakes on my Char-Broil Big Easy ended up being one of the best tasting desserts I’ve had in a long time. I was contemplating Thanksgiving, and dreaming about how great a turkey out of my Big Easy tastes, when it dawned on me…. why not also use the oil-less fryer for making dessert? Well, let me tell you folks, these mini pumpkin cheesecakes on the Char-Broil Big Easy are amazing!

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

Cooking…

These little cheesecakes take less than 30 minutes to cook. Although, they do need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long. I think you can shortcut the chilling by placing them in the freezer for 15-20 minutes. And the taste? Phenomenal! Fantastic pumpkin flavor and creamy. All in all, they are the best pumpkin cheesecake you can imagine.

The crusts…

I used pre-made miniature pie crusts and cooked them in the Big Easy using the baking pans designed specifically for the cooker. If you don’t have them (they’re also great for making mini pizzas) you can use the standard basket that comes with the Big Easy (you can cook 4 pies at a time) and better yet, use the bunk bed basket which doubles the number of pies you can cook at a time.

Charbroil The Big Easy Bunk Bed Basket…

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

Mini pumpkin cheesecakes on the Char-Broil Big Easy are the best way to cap off a great turkey dinner. If you prefer a non-Thanksgiving version, try my Big Easy mini classic cheesecakes.

Charbroil The Big Easy Bunk Bed Basket…

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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MATERIAL: Disposable aluminum liners made…
SIZE: Measures 6” x 10” across the top and…

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

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5 from 1 vote

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

These little cheesecakes take less than 30 minutes to cook. They need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long.

Course Dessert

Cuisine American

Keyword Big Easy, Char-Broil, cheesecake

Prep Time 10

Cook Time 13

Total Time 13 10

Servings servings

Calories 383kcal

Author Mike

Equipment

Ingredients

4 packages Keebler Ready Crust Mini Graham Pie Crusts 6 crusts in each package
3 8 ounce cream cheese softened
3 eggs lightly beaten
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Whipped cream for serving (optional)

Instructions

Fire up your Big Easy or preheat an oven to 350 F.
Place cream cheese in a mixer and beat until creamy.
With the mixer still running, add the eggs one at a time.
Add remaining ingredients and mix well.
Pour mixture into the pie crusts, about 1/3 cup each. Do not overfill. You may not need all 24 crusts.
Place in the Big Easy (you’ll have to work in batches) or oven, and cook 15-20 minutes or until batter has set.
Remove from oven and let cool slightly then refrigerate overnight before serving.
Top with whipped cream if desired.

Notes

The filling mixture makes approximately 5 cups.

Nutrition

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket…

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

Vortex Chicken Wings

If you follow our blog at all you know that I cook up a LOT of chicken wings. Sometimes I make them in the fryer, sometimes on the charcoal grill, sometimes on the gas grill, sometimes on the smoker, and often on the Char-Broil Big Easy. But now, I have Vortex chicken wings and life has gotten even better. I still eat wings cooked other ways, but boy do I ever love these!

Visit my other site, For The Wing, for all things chicken-wing!

Hot. Crazy Hot.

I am always on a quest for the next best wing cooking idea. Recently, I discovered the best way for making crispy wings on the Char-Broil Big Easy, which came out fantastic. But, I was still looking for the best way to get crispy wings on my charcoal grill. That’s when I discovered the Vortex and Vortex chicken wings are amazing. The Vortex is an insert for your grill that lets you concentrate the charcoal heat, making for an incredibly hot fire. As you can see below, the wings ring the Vortex, getting super hot and, in just a while, crispy. And it couldn’t get any easier.

I couldn’t be more happy with my Vortex purchase. I purchased the small-sized model, which works fantastic on my old 18″ Weber kettle and 22″ Weber Performer grills. But, a larger model is available for the 22″-26″ cookers.

More Than Wings!

The Vortex isn’t just for high-heat cooking of wings. Check out the Vortex web site for tons of other ways you can cook using the insert. Love Buffalo wings? Making them is easy using the Vortex.

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✅ 【SMALL SIZE】 4 methods of cooking…
✅ 【STAINLESS STEEL】 Long Lasting Stainless…

Rotating The Lid

Note: Since posting this, I’ve made wings on my Vortex hundreds of times. I’ve found that rotating the lid isn’t so critical (specially when cooking on a smaller grill such as the Jumbo Joe). For a little smoky flavor, throw a nice chunk of your favor wood (I like hickory or cherry) over the Vortex about 5 minutes before you put your wings on.

Make some potato wedges using your Vortex and you’ve got a great lunch! Or dinner….

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5 from 1 vote

Vortex Chicken Wings

The best wings ever from a charcoal grill!

Course Appetizer

Cuisine American

Keyword Vortex, wings

Prep Time 3

Cook Time 1

Total Time 4

Servings

Calories 363kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

3-4 pounds chicken wings flats and drumettes
¼ cup vegetable oil
¼ cup Cajun seasoning or your favorite rub
Your favorite wing sauce and dipping sauce.

Instructions

Place the wings into a large resealable container or baggie.
Add the oil and seasoning. Seal and shake to coat well.
Refrigerate for 3 hours.
Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
Let the charcoal get fully ashed over.
Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
Close the grill and cook for 15 minutes.
Rotate the lid 90 degrees and cook for another 15 minutes.
Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
Transfer wings to a bowl and toss with the wing sauce.
Serve with dipping sauce.

Notes

Nutritional values do not include seasoning or sauce.

Nutrition

Nutritional values are approximate.

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Spicy Creamy Coconut Salad Dressing

I smoked a few shrimp the other day since I already had the smoker going. I figured they’d be great in a Cobb salad, and I was right. For some reason, I was hankerin’ for a nice creamy dressing to top off the salad. But not any ole wimpy dressing. Something with a kick, something spicy. And something that makes you think about the tropics. Like coconut. I love the taste and creaminess of coconut so I made a spicy creamy coconut salad dressing that satisfied all of my cravings!

Nice And Coconut-y. And Spicy.

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but it’s great as a dip for veggies. If it’s too thick for your liking just add a bit more mayonnaise or a splash of milk.

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

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Also try my Cajun dip and salad dressing and my Honky Tonk sweet and spicy salad dressing.

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5 from 1 vote

Spicy Creamy Coconut Salad Dressing

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but it's also great as a dip for veggies.

Course Salad Dressing

Cuisine American

Keyword coconut, homemade salad dressing, spicy

Prep Time 5

Total Time 5

Servings cup

Calories 468kcal

Author Mike

Equipment

Ingredients

½ cup coconut milk
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon smoked paprika
½ teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt to taste
ground black pepper to taste

Instructions

Whisk together all ingredients.
Refrigerate until ready to use.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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3-Pack Food-Safe Commercial-Grade Plastic: Made…
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Big Mac Slider Hoagies

I love making grilled Big Macs here at home. Sometimes I make full-sized ones. And sometimes, I make mini-sized ones. These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Kick it Up!

Nothing beats fresh toppings on a hot-off-the-grill beef burger, specially with a nice big dollop of special sauce. Need a little kick in your sauce? Add a few squirts of Sriracha or hot sauce. As much as I do love spicy foods, I usually keep my Big Mac Slider Hoagies ‘classic’, tasting just like the burgers you can get at the restaurant!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)

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Also try my Big Mac meatball subs!

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4 from 1 vote

Big Mac Slider Hoagies

These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Course Main

Cuisine American

Keyword burgers, sandwich, sliders

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 1156kcal

Author Mike

Equipment

Ingredients

For the special sauce (makes plenty of extra)

½ cup mayonnaise
4 tablespoons French salad dressing
4 teaspoons sweet pickle relish
3 teaspoons white onion minced
1 teaspoon white vinegar
Pinch kosher salt

For the sliders

½ pound ground beef
kosher salt
ground black pepper
2 slices American cheese cut in half
2 hoagie buns
Special sauce from above
6 slices onion
6 dill pickle chips
½ cup Iceberg lettuce shredded

Instructions

For the special sauce

Combine all ingredients. Refrigerate until ready to use.

For the burgers

Form ground beef in to 4 2 ounce patties. Season with salt and pepper.
Grill burgers until done. Top with cheese.
Lightly toast the buns.
Assemble burgers by slathering bun bottoms with special sauce.
Add the burgers, tomato, pickle and lettuce.
Skewer to hold in place.
Serve.

Notes

Best served with fries!

Nutrition

Nutritional values are approximate.

New Star Foodservice Condiment Squeeze Bottle Set…

3-Pack Food-Safe Commercial-Grade Plastic: Made…
Versatile Use for Sauces, Oils, and Condiments…

Bull’s Eye Barbecue Sauce (Copycat Recipe)

I have to admit, I tend to shy away from bottled BBQ sauces. But, I do make an exception and occasionally I’ll pick up a bottle or two at the store. And I’m picky when I do. But, if you like making your own sauces, a store-bought sauce can make a great starting point. Or you can do like I did and make a copycat recipe version of a pre-made sauce, like this Bull’s Eye barbecue sauce. You can use this sauce as-is on anything you need BBQ sauce on. Even things you didn’t think you needed BBQ sauce on. Or you can treat it as a basis for bigger things. Add more stuff. Make it different. Just start with this and go from there!

Perfect On Ribs

I smoked a few racks of St. Louis-style ribs that were rubbed down first overnight with a copycat of Famous Dave’s rib rub. With only 30 minutes left in the smoke session I slathered the ribs with this great copycat recipe of Bull’s Eye barbecue sauce. That extra 30 minutes lets the sauce set up on the ribs.

Thick. Like You Want It.

This sauce is perfectly thick, great for ribs. It has a little sweetness, a little tang, just a hint of heat, and a little smokiness. Don’t like liquid smoke? Leave it out and still enjoy a great sauce that’ll keep in the fridge for weeks, if you have any left. Or substitute smoked salt (and leave out the kosher salt) and still enjoy that great smoky flavor.

I like to keep my leftover sauces in squeeze bottles. Thicker ones like this one do mean I have to cut a bit off the top of the nozzles so it squeezes out easily.

Ocapind 2 Pack 3 Hole Squeeze Bottles for Sauces…

【 Materials】This set includes two 300ml…
【Multi-hole Design】This pancake syrup…

This sauce is also great on pulled pork or grilled chicken.

Also try my copycat of the great BBQ sauce from Sweet Baby Ray.

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5 from 1 vote

Bull’s Eye Barbecue Sauce (Copycat Recipe)

This sauce is perfectly thick, great for ribs. It has a little sweetness, a little tang, just a hint of heat, and a little smokiness.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, copycat, sauce

Prep Time 5

Cook Time 35

Total Time 40

Servings cups

Calories 623kcal

Equipment

Saucepan

Ingredients

1 cup ketchup
6 tablespoons Worcestershire sauce low-salt
4 tablespoons unsalted butter
3 tablespoons white vinegar
1 tablespoon prepared yellow mustard
3 tablespoons yellow onion minced
4 teaspoons liquid smoke
¼ teaspoon hot sauce or more
½ cup brown sugar
1 tablespoon sugar
1 teaspoon Kosher salt

Instructions

Place all ingredients into a medium saucepan over medium-high heat.
Bring to a boil while stirring constantly.
Reduce to a simmer and simmer 30 minutes or until desired consistency is achieved.
Optional: Allow sauce to cool slightly then transfer to a blender and pulse a few times for a smoother sauce.

Notes

This sauce is even better the next day. Refrigerate it overnight and then warm slightly before using.

Nutrition

Nutritional values are approximate.

Secret Restaurant Recipes

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Buffalo Cauliflower Bites

I have been on a Buffalo chicken kick lately. I love anything with Buffalo sauce on it. Well, man cannot live on Buffalo chicken alone, or so I am told. So, Buffalo cauliflower bites to the rescue! Yep, that same great Buffalo flavor and cool Ranch dressing for dipping, all in a healthy bite.

I Like A Little Char…

I like to finish these Buffalo cauliflower bites off on the grill to get a little char on it, but that’s really not necessary. You can make the entire dish in the oven in no time at all. If you want that little char too just put them under the broiler for a few minutes. Give them a good stir and broil them a bit more to get that char on all sides.

Franks RedHot Original Cayenne Pepper Hot Sauce…

PREMIUM BLEND: Crafted from real, aged red cayenne…
CONSISTENT FLAVOR: Frank’s RedHot sauce is made…

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Also try my cauliflower nachos. Yeah, nachos made from cauliflower! Genius!

Print Pin

4 from 1 vote

Buffalo Cauliflower Bites

Buffalo cauliflower bites to the rescue! Yep, that same great Buffalo flavor and cool dressing for dipping, all in a healthy bite.

Course Appetizer

Cuisine American

Keyword Buffalo, cauliflower

Prep Time 5

Cook Time 20

Total Time 25

Servings cups

Calories 68kcal

Author Mike

Equipment

Ingredients

For the sauce

1 tablespoon unsalted butter melted
¾ cup Frank's RedHot sauce

For the cauliflower

2 heads cauliflower cut into florets
2 teaspoons garlic powder
Kosher salt to taste
ground black pepper to taste

Instructions

For the sauce

Melt the butter in a medium saucepan.
Add the hot sauce and stir until warm.

For the oven

Preheat oven to 450 F. Spray a baking sheet with non-stick spray.
Place florets in a large bowl and sprinkle with the garlic powder, salt and pepper and toss gently to coat.
Transfer to the baking sheet and bake for 20 minutes or until just tender.
Remove to a large bowl, drizzle with the sauce and gently toss to coat.

For the grill

Fire up your grill for direct cooking. Spray a vegetable basket with non-stick spray.
Bring a large pot of water to a boil and add the florets. Cook until just tender, 3-4 minutes. Remove, rinse with cold water and drain well.
Transfer florets to a large bowl. Sprinkle with the garlic powder, salt and pepper and toss gently to coat.
Gently scoop the florets into the vegetable basket and place on the grill. Grill until just starting to char.
Remove to a large bowl, drizzle with the sauce and gently toss to coat.

Notes

Serve with cool Ranch dressing for dipping.

Nutrition

Nutritional values are approximate.

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Pecan Smoked Shrimp

I had my Weber Smokey Mountain smoker fired up the other day, cooking a bunch of turkey breasts. After they were done, the fire was still nice and hot. So I grabbed a pound of gulf shrimp, seasoned them, skewered them, and put them over the smoke. Shrimp don’t take long to be cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad. These pecan smoked shrimp were only lightly seasoned. I didn’t want the shrimp to be particularly spicy so they didn’t overpower my salad. And I didn’t want to bury the shrimp so I didn’t even notice them any more! If I was going to use them in shrimp cocktail I would’ve increased the cayenne just a little more, and used cocktail sauce to cool off the heat.

The Perfect Salad Shrimp

I used 21-25 count shrimp, which are a little big for a salad, but still quite ok. Of course, bigger shrimp are easier to skewer. There are fewer of them in a pound so they shell and devein quicker. Small or large, pecan smoked shrimp are delicious!

Sale

Weber® Pecan Wood Chunks, Outdoor Cooking Fuel…

Pecan wood chunks
Provides a rich & Sweet flavor

Also try my NOLA smoked shrimp.

Print Pin

4 from 1 vote

Pecan Smoked Shrimp

Shrimp don’t take long to cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad.

Course Main

Cuisine American

Keyword shrimp, smoked

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 315kcal

Author Mike

Equipment

Ingredients

1 pound shrimp large, peeled and deveined
¼ cup extra virgin olive oil
2-3 cloves garlic minced
1 tablespoon parsley chopped
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
Pecan wood chunks

Instructions

Place bamboo skewers in water and let soak.
Place the shrimp in a medium bowl.
Drizzle with the oil.
Add remaining ingredients except the wood. Stir, cover, and refrigerate until ready to cook.
Fire up your smoker for low-and-slow cooking, 225 F. Add a few chunks of pecan wood.
After the smoker is ready, place shrimp on skewers.
Transfer to smoker and smoke for 30-35 minutes or until cooked through.

Notes

Serve on salads or as appetizers.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for…

【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
【UNFORGETTABLE FLAVORS FOR HOT AND COLD…

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! There’s so much flavor to be found in every single bite. This is an amazing bowl of goodness.

Incredibly Delicious

I was amazed on how much of a difference sun-dried tomatoes can make to this coyote sweet corn. I was 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!

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Also try my candied sweet corn, slow cooked jalapeno corn, and my super yummy cedar planked sweet corn.

Print Pin

5 from 1 vote

Coyote Sweet Corn

Course Side

Cuisine American

Keyword corn, sweet

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 63kcal

Author Based on a recipe from Highlands Ranch Foodie

Equipment

skillet

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.

Notes

For extra sun-dried tomato flavor, substitute a tablespoon of the oil the tomatoes are in for the butter.

Nutrition

Nutritional values are approximate.

Sale

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12 Diverse Blades – With nine interchangeable…

OXO Good Grips 4 Piece Stainless Steel Measuring…

Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…