This Southwestern Skillet Corn, aka Coyote Corn, is so good that once you serve it to the pack, they’ll be howling for more. Sweet corn, jalapeno peppers and sun-dried tomatoes come together for a fabulous side dish.
Why We Love This
Bold and earthy sundried tomatoes surprise themselves by complimenting the sweetness of the corn and pickles. The jalapeno peppers bring the excitement and the sliced green onions are a natural lively and crunchy addition.
The combination of flavors wrap around each other with creamy help from the melted butter and starch from the corn.
The cilantro topping is the icing on the cake for us. Somewhat of a Southwestern Corn Salad Recipe, this skillet fried corn with jalapeno = a delicious treat.
For this skillet corn recipe I used fresh 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. But you can make this with frozen sweet corn or canned corn.
Let’s take a look:
Ingredients You’ll Need
- Sweet Corn. Use either frozen corn, or fresh corn that’s been removed from the cob.
- Green Onion.
- Cilantro.
- Sun-dried Tomatoes. I prefer the ones that come in a bag. They’re softer in texture.
- Jalapeno Peppers. The backbone to this Southwestern corn recipe.
- Butter. Salted or unsalted will work good here.
- Bread and Butter Pickles.
- Basil. Dried or fresh basil will work here.
Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.
Ingredient Subs and Swaps
- Green Onion: You most certainly can substitute chopped sweet onion for the green onion. Vidalia onions would be delicious here.
- Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, substitute chopped Poblano peppers, or even a bell pepper.
- Pickles: I’ve used bread and butter pickles for this recipe as well as spicy style bread and butter pickles. Both are a delicious addition to this skillet corn.
- Butter: For a healthier version, substitute olive oil for the butter. And for an even more decadent version, use bacon grease in place of the butter.
Step by Step Instructions – It’s Easy
- Step 1: 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.
- Step 2: Add jalapeno peppers and pickles.
- Step 3: Season with salt and pepper. Place in a serving bowl and toss in basil and green onions. I like to serve it in a cast iron skillet for a rustic presentation. Top with cilantro and serve.
Tips And Variations
- Preheat your skillet: Get that skillet nice and toasty over medium high heat before adding the butter. Once you add the corn, this will help the corn start cooking quicker and help seal in flavor and texture. If the pan is only warm, the corn will release moisture rather than start cooking. And use a heavy bottomed pan like a cast iron skillet.
- Don’t Overcook: Don’t over cook the corn. Frying it too long will cause the corn kernels to dry up and become too chewy.
- Stir Often: While the corn is frying stir often to avoid the corn sticking to the bottom of the skillet.
- Add More Flavor: This skillet corn recipe is beaming with flavor, but try adding some bacon bits at the beginning of the cooking process. Once they’re turning crispy, proceed with the recipe instructions.
- Creamier: To make this recipe creamier, add a couple tablespoons of cream at the end of the recipe.
- Cheesier: Once the dish is complete, stir in a couple of tablespoons of cream cheese and blend, or garnish with crumbled Cotija Cheese.
Southwestern Corn FAQ’s
If you’re using fresh corn for this recipe, the easiest way to remove those kernels from the cob is to grab your bundt pan. Shuck the corn and remove all of the silk strands that are still clinging to the fresh corn. Place a cob on the the cylinder piece of the bundt pan. Using a sharp knife, start at the top of the cob and slice straight down, cutting the kernels from the cob. Turn the cob and repeat until all kernels are removed. The kernels will fall into the belly of the bundt pan. Works so much better than using a plate to catch those kernels.
Skillet corn is best served as soon as it cooks. If made ahead and then attempting to reheat, will cause the corn to toughen.
Yes you can, however make sure you drain the corn well. While the corn is in the colander use a paper towel to pat and absorb even more of the moisture.
What To Serve With Fried Corn
Coyote Corn served as a welcome side dish for this main dish bison steak dinner. Alongside fiery Mexican Micheladas. We love skillet corn with any grilled burger like this Steakhouse burger, or even Chicken Kabobs.
Where I Learned This Recipe
This recipe is from from a series of my favorite cookbooks. Our Denver Junior League Cookbooks. Award winning cookbooks that give us a goldmine of recipes that reflect Colorado’s casual style of living, rich heritage and natural bounty.
And if you’re looking for even more side dishes for picnic style gatherings, don’t miss my Side Dish Category, you’ll find lots of great recipes, including the most popular on my site for Broccoli Rice and Cheese Casserole.
And don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.
Related Recipes
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Southwestern Skillet Corn (Coyote Corn)
Ingredients
- 2 Tablespoons butter
- 16 ounces frozen corn kernels or 3 cups fresh corn kernels
- ¼ cup sun-dried tomatoes chopped
- 3 Tablespoons jalapeno pepper chopped
- ¼ cup bread and butter pickles chopped, a spicy brand is better
- 3 Tablespoons fresh basil fine chopped, or 1 tablespoon dried basil
- ⅓ Cup green onions thin sliced, including green tops
- cilantro for garnish
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. Stir and cook for 1 minute to blend heat and flavors.
- Place in a serving bowl and toss in basil and green onions. Serve warm or at room temperature. Garnish with a sprig or chopped fresh cilantro.
Notes
- Don’t Overcook: Don’t over cook the corn. Frying it too long will cause the corn kernels to dry up and become too chewy.
- Stir Often: While the corn is frying stir often to avoid the corn sticking to the bottom of the skillet.
- Add More Flavor: This skillet corn recipe is beaming with flavor, but try adding some bacon bits at the beginning of the cooking process. Once they’re turning crispy, proceed with the recipe instructions.
- Creamier: To make this recipe creamier, add a couple tablespoons of cream at the end of the recipe.
Nutrition
Skillet Southwestern Corn (Coyote Corn) … It’s What’s For Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I’ve always pronounced coyote with three syllables. I always thought them handsome creatures.
I love corn, and I’m going to love trying this dish! It looks fabulous 🙂
Thanks Liz, I can always count on a Texan to pronounce wiley critters correctly. 😉
What a delicious meal… I’d like it for breakfast right now!
I have some corn in the freezer, so I will be trying this.
I call them coyotes with 3 syllables, but maybe that’s because I grew up in Colorado? We have them here also and they do always look guilty. 🙂
What a fantastic combination of ingredients in your corn recipe. I have corn in my freezer from my csa. This recipe is a must try. 🙂
I’m a three syllable person myself. Being a Texas girl at heart, this is my idea of the perfect meal. Yum! Thanks for sharing.
Definitely. Coyote with three syllables. I’ve never even heard it pronounced with two.
Loving this corn recipe….and how marvelous your bison steak looks!
OK can I say my hand hasnt hit print faster than this ina long long time. I absolutely love this meal. Love. Love. Did I say love?
That corn is screaming out to me. Bookmarked to try it soon. Your comment about the spicy pickles caught my eye because I have some sweet pickled jalapenos (Piney Pete’s) that are the most unusual jalapenos I’ve had. They would be PERFECT in this.
What a gourmet meal you have prepared! Tender succulent steak with the corn salsa….I just love the sound of it..irresistible!
Love the tomatoes in with the corn – the whole dish has flavors I love. I don’t think there’s anything more eerie sounding than coyotes in the distance. We saw 3 or 4 last weekend while out deer hunting. They don’t stick around to make friends 🙂
The corn looks amazing! Always enjoy throwing bread and butter pickles into recipes, and I bet they are a great add-in to some of that awesome Colorado sweet corn!
I use the E when I talk about the wiley critters. Both dishes look very good – you came up with a dandy corn concoction. When we bought some bison awhile back, we considered some steaks, but I think they wanted about $20/lb for them. I have a small slab of short ribs that I’m smoking for dinner on Saturday.
These were $17/lb. I picked out the smallest ones they had. 😉 Can’t wait to read about those ribs.
I’m with the latter pronouncation. I like the names you’ve given these dishes. Very wild west. Love the combination of ingredients you’ve used Lea Ann. Makes one want to howl yahoo.
Happy trails,
Sam
Thanks Sam! I need to start posting more “wild west” recipes. Afterall, that’s where I live. 🙂
Wile E. Coyote used three syllables, so I have to say that’s the “right” way. Either way, the corn looks great!
You are absolutely correct Beth! Didn’t think about that. I loved Wile E. 🙂
Oh, that is a fantastic dinner! Love the sound of every single part. I say coyoteeee. Although sometimes I say coyot for fun…but it always comes out with a southern accent. Hmmm. 8) We have them here, too. My uncle was just telling me about some around his house (he has lots of animals) and how there seems to be a lot right now for some reason!
I love the coyotE corn recipe. What interesting ingredients – your combinations always taste so good, girl! And that bison steak looks delicious as well. Nice meal!
I say it with 2 sylables usually (accent on the first sylable) – though I use the three sylable pronounciation sometimes, too. When they’re outside my bedroom window chasing deer, I’m liable to call them something much more colorful. 🙂 Dana saw a wolf in the pasture next door a couple of weeks ago – I was happier about having a neighborhood bear!
I was woken up by the coyotes at 3.30 am howling outside my bedroom window. They must have smelled the corn!! Oh, I really would like the steaks for dinner tonight. Lucky us, that we know where to buy the good buffalo steaks.
Me too Kirsten. Little devils! 🙂 I always worry they smell my little dogs.
I say coyote with three syllables, and I say YES to both of these recipes!
Well I’m glad to hear your prounouncing it right! 😉 As always, thanks for stopping by and the comment.
Wow, that looks good! We do grilled onions and peppers a lot, but I never would have thought to try adding some mustard. Same with the pickles in the corn dish – whodathunk? Does the Coyote corn end up tasting a bit like a relish then?
We have a few coyote (long eee) around here, but our most frequent predator is the neighborhood fox. We often see him nosing around the edge of the pond looking for a snack.
Bingo Dave, it absolutely turns out like a relish, except with that buttery creamy addition from the butter and starch, as opposed to some vinegary versions.
Dinner looks AMAZING! Both recipes are right up my alley! Saving them, thanks!
I’m in the club that says CoyotE!
Do you say potato or potahto? Tomato Tomahto? LOL 🙂
Thanks Carol, sounds like most of us foodies prounce the word coyote correctly. I grew up in the middle of Kansas, it’s the plain ol way for me for potato and tomato.
oh man, I didn’t realize I was so hungry until I saw this! Great job cooking those steaks, they look perfect!
Coming from Mr. King of Steaks, that’s quite the compliment! 🙂