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.

Coyote Sweet Corn

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!

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

Coyote Sweet Corn
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5 from 1 vote

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!
Course Side
Cuisine American
Keyword corn, sweet
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 63kcal

Ingredients

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

Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 40mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

Spicy Sausage and Sun-Dried Tomato Penne Rigate

I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.

Spicy Sausage and Sun-Dried Tomato Penne Rigate

A Plate Of Spicy Happiness

This spicy sausage and sun-dried tomato penne rigate dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.

The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my easy-to-make but still awesome spicy sausage and pasta.

Spicy Sausage and Sun-Dried Tomato Penne Rigate
Print Pin
5 from 1 vote

Spicy Sausage and Sun-Dried Tomato Penne Rigate

This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. 
Course Main
Cuisine American
Keyword pasta, sausage, spicy, sun-dried tomato
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 703kcal

Ingredients

Instructions

  • Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
  • Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
  • In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
  • Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
  • Add the garlic and cook another minute.
  • Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
  • Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
  • Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
  • Add the red pepper flakes, cooked vegetables and sausage. Stir.
  • Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
  • Serve garnished with freshly grated Parmesan cheese.

Nutrition

Calories: 703kcal | Carbohydrates: 69g | Protein: 35g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 1065mg | Potassium: 559mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3312IU | Vitamin C: 10mg | Calcium: 417mg | Iron: 3mg

Nutritional values are approximate.