This Coyote Corn is so good that once you serve it to the pack, they’ll be howling for more.
First of all, I’d like to take a poll on how you pronounce the word coyote. There always seems to be a bit of controversy. Do you say coyot (2 syllables) or coyotEE? (three syllables) I’m convinced it should be the latter. I think they sound more rascally with that long E at the end. I don’t know about where you live, but here in Colorado we live amongst packs of coyotes. They reside comfortably in our neighborhoods and roam our yards nightly hunting for rabbits, cats or small dogs. They can easily jump our 6 foot privacy fences and if they see you looking at them they glare back with a menacing grin. They always seem to look guilty.
For this recipe I used Colorado sweet corn that I had tucked away in the freezer, a combination of Silver Queen and Super Sweet varieties purchased from the farmer’s market. It was an impressive year for our sweet corn and it shined in this flavorful dish.
The combination of flavors wrap around each other with creamy help from the melted butter and starch from the corn. Bold and earthy sun-dried tomatoes surprise themselves by complimenting the sweetness of the corn and pickles, the jalapenos bring the excitement and the sliced green onions are a natural lively and crunchy addition. The cilantro topping is the icing on the cake for us.
Coyote Corn served as a fabulous Fall side dish for a bison steak dinner. We’ve had beautiful weather in Denver, warm and perfect for hanging out on the deck drinking fiery Mexican Micheladas with steaks searing on a hot grill. This Buffalo Bill Steak combines Bison New York Strip Steaks resting on a bed of sautéed red and orange bell peppers and onions and seasoned with salt and pepper and zesty grained mustard. Mouthwateringly delicious. Let’s take a look at the recipes:
- 2 T. butter
- 3 C. fresh corn kernels
- 4 whole sun-dried tomatoes
- 3 T. finely chopped fresh basil
- ⅓ C. chopped green onions, including tops
- 1 - 2 T. chopped jalapeno pepper
- 1 T. chopped bread and butter pickles (a spicy brand is better)
- A garnish of cilantro is a must
- In a medium skillet, heat butter over medium high heat until foam subsides. Add corn and sun-dried tomatoes and cook, stirring frequently for about four minutes. Add jalapeno peppers and pickles. Season with salt and pepper. Place in a serving bowl and toss in basil and green onions. Serve warm or at room temperature. Serves four.
Buffalo Bill Steaks
- 1 T. olive oil, divided
- 1 onion, halved and thinly sliced
- 1/2 red bell pepper, cored, seeded and cut into thin strips
- 1/2 yellow bell pepper, cored, seeded and cut into thin strips
- 2 T. coarse grain mustard
- 1/2 C. water
- Salt and pepper
- 2 Bison New York Strip Steaks, 1 inch thick
Preheat grill to medium. In large skillet, heat two teaspoons of the oil over medium heat. Add onion and cook, stirring frequently for about five minutes. Add bell peppers and cook until onion is golden, about ten minutes. If mixture becomes too dry, add a little water. In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover. Brush steaks lightly with remaining oil and season with salt and pepper. Grill about three minutes per side for medium-rare. To serve spoon the onion and pepper mixture onto a platter and top with steaks. At the dinner table spoon mixture over steaks and enjoy.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.
Both recipes adapted from Colorado Collage, however, I altered the corn recipe quite abit, does that make it mine?
Coyote Corn and Buffalo Bill Steaks…It’s What’s For Dinner.