CRUNCHY CORN MEDLEY
This recipe came from my husband's aunt, who's an excellent cook, friend and mentor. It's crunchy, colorful and combined with a light tasty dressing. I've shared it with friends and relatives, who think it's a great addition to their recipe collection. -Meredith Cecil, Plattsburg, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 516mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 4g protein.
FRESH CORN MEDLEY
Your family will be sweet on this summery side dish that combines corn "off" the cob with green pepper, bacon, cheddar cheese and honey. It's just as delightful with frozen corn. -Susan Paden Mexico, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.
Nutrition Facts : Calories 263 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 711mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.
GRILLED CORN MEDLEY
Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.
Nutrition Facts :
CANDY CORN
Food Network's chewy homemade candy corn is so much better than the store-bought stuff.
Provided by Alton Brown
Time 1h10m
Yield 60 to 80 pieces
Number Of Ingredients 9
Steps:
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
CREEPY CANDIED CORN
I couldn't stop eating this popcorn when I first tried it at a friend's party. My generous pal offered the recipe, and now I bring it to gatherings often. Color your corn an eerie green hue to add a spooky effect at Halloween. -Courtney D Wilson, Fresno, California
Provided by Taste of Home
Categories Snacks
Time 1h30m
Yield 7 quarts.
Number Of Ingredients 6
Steps:
- Preheat oven to 250°. Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine sugar, corn syrup and butter. Bring to a boil over medium heat; cook and stir 3 minutes., Remove from heat; stir in vanilla and, if desired, food coloring. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans., Bake 1 hour, stirring every 20 minutes. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts :
CORN AND BEAN MEDLEY
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 2 quarts, about 8 servings
Number Of Ingredients 12
Steps:
- In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.
SPICY CORN MEDLEY
Provided by Food Network
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat grill over medium-high heat.
- Quick hit corn on grill to get a bit of color. Strip kernels off cob.
- Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CORN AND RICE MEDLEY
Very nice with crab cakes, or chicken. basmati rice is best for this recipe.
Provided by Retta
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
- In a serving bowl combine cooked rice, corn mixture and mint.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 50.4 g, Cholesterol 12.2 mg, Fat 5.9 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 36.3 mg, Sugar 3.4 g
CRUNCHY CORN MEDLEY
This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.
Provided by Anita Harris
Categories Corn
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large serving bowl, combine the first 8 ingredients.
- In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
- Pour over corn mixture; mix well.
- Cover and chill for at least 3 hours.
- Stir just before serving; serve with a slotted spoon.
CANDIED CORN
This is a great corn recipe for those with a sweet tooth. Goes great with some kind of potato side dish, I usually make mashed potatoes with this.
Provided by THELALA
Categories Side Dish Vegetables Corn
Time 37m
Yield 4
Number Of Ingredients 2
Steps:
- Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!
Nutrition Facts : Calories 134.8 calories, Carbohydrate 32.6 g, Fat 1 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 318.1 mg, Sugar 15.7 g
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