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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.
Course Side Dish
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 160kcal


  • 2 Tablespoons butter
  • 3 Cups corn kernels fresh is best
  • 4 whole sun-dried tomatoes chopped
  • 3 Tablespoons fresh basil fine chopped
  • 1/3 Cup green onions thin sliced, including green tops
  • 1 - 2 Tablespoons jalapeno pepper chopped
  • 1 Tablespoon bread and butter pickles chopped, 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 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.


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