Southwestern Skillet Corn (Coyote Corn)

Southwestern Skillet Fried Corn garnished with fresh cilantro.

Southwestern Skillet Corn (Coyote Corn)

A great Southwestern recipe for fresh sweet corn.

Course Side Dish

Cuisine Southwestern

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings

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 jalapeno pepper chopped
1/4 cup bread and butter pickles chopped, a spicy brand is better
3 Tablespoons fresh basil fine chopped, or 1 tablespoon dried basil
1/3 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

Tips for Success

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.

To make this recipe with canned corn. Use three 15 ounce cans of yellow sweet corn. Drain the corn well and pat dry with a paper towel before adding to the pan to fry.

Nutrition