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    Home > Side Dishes > Southwestern Corn Recipe, Coyote Corn

    Southwestern Corn Recipe, Coyote Corn

    Published: Nov 3, 2010 · Modified: May 10, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This Coyote Corn is so good that once you serve it to the pack, they’ll be howling for more.

    Coyote Corn, a Southwestern Corn Side Dish. So delicious, 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 Mexican Corn 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 sundried 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. Somewhat of a Southwestern Corn Salad Recipe, this is really delicious.

    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.

    And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

    Coyote Corn, a Southwestern Corn Side Dish. So delicious, they'll be howling for more.

    Coyote Corn

    A great Southwestern recipe for fresh sweet corn.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Southwestern
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 160kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Tablespoons butter
    • 16 ounces frozen corn kernels or 3 cups fresh corn kernels
    • 1/4 cup sun-dried tomatoes chopped
    • 3 Tablespoons fresh basil fine chopped, or 1 tablespoon dried basil
    • 1/3 Cup green onions thin sliced, including green tops
    • 3 Tablespoons jalapeno pepper chopped
    • 1/4 cup bread and butter pickles chopped, a spicy brand is better
    • A garnish of cilantro is a must
    Prevent your screen from going dark

    Instructions

    • 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 five 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.

    Nutrition

    Calories: 160kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 18mg | Calcium: 14mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

     Southwestern Corn Recipe, Coyote Corn … It’s What’s For Dinner.

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    Reader Interactions

    Comments

    1. Susan says

      May 22, 2011 at 4:27 pm

      I just had to add after I was about to copy and paste the recipe, I saw that it was adapted from Colorado Collage which I have! I also love Creme de Colorado.

      Reply
    2. Susan says

      May 22, 2011 at 4:26 pm

      You’re right, this does sound wonderful!

      Reply
    3. Ingrid says

      November 17, 2010 at 3:56 pm

      I Love your blog1 Your pictures look pretty tasty too! 🙂

      Reply
    4. Katy says

      November 17, 2010 at 2:43 am

      Oh my gosh! It is 4:41 AM and I WANT this. I am soooo making the corn, and while I eat steak only half a dozen times a year, my BF would eat it practically every might of the week. This is bookmarked and a must do! Thank you for sharing these recipes so that we all may enjoy them too. YUM!!

      Reply
    5. liz2024 says

      November 11, 2010 at 7:10 am

      I could eat like 5 cups of that coyote corn!! YUMMMM

      Reply
    6. Steph@PlainChicken says

      November 10, 2010 at 8:49 am

      OMG – that corn looks amazing!! I’ll be trying it soon.

      Reply
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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

    More about me →

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