Coyote Corn. A Southwestern Skillet Corn Recipe. (2024)

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.

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

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.

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Skillet Southwestern Corn (Coyote Corn) … It’s What’s For Dinner.

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