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!
Servings 4 servings
Calories 63kcal
Equipment
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
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