Corn And Pea Medley Recipes

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CORN AND PEAS

Make and share this Corn and Peas recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 6



Corn and Peas image

Steps:

  • Put the first five ingredients in a pan.
  • Add water to barely cover these veggies.
  • Bring to a boil.
  • Cover and cook on medium flame for 15 minutes.
  • Serve warm with rotis(Indian flatbreads).
  • Enjoy!

4 cups frozen peas
2 cups frozen corn
4 tablespoons butter
salt
pepper
water, as required

SWEET PEA & CORN CASSEROLE

A great vegetarian side dish to compliment any meal and oh so easy to throw together in a pinch using ingredients you probably already have in your pantry.

Provided by DZ_USA

Categories     Corn

Time 35m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 6



Sweet Pea & Corn Casserole image

Steps:

  • Preheat oven to 350 degrees.
  • Drain canned vegetables.
  • Pour all ingredients into a casserole dish with the exception of the grated cheese.
  • Top casserole with the grated cheese.
  • Bake for 20-25 minutes or until hot and bubbly.

Nutrition Facts : Calories 245.4, Fat 10.5, SaturatedFat 4.9, Cholesterol 19.8, Sodium 741.1, Carbohydrate 29.3, Fiber 5.5, Sugar 7.4, Protein 11.6

1 (15 ounce) can sweet peas
1 (15 ounce) can whole kernel corn
1 (2 ounce) jar pimentos (optional for color mostly)
1/2 medium onion, chopped
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
1 cup cheddar cheese, grated

CREAMED CORN WITH PEAS

I created this recipe for Thanksgiving dinner last year. It's very much a comfort food. My family loved the blending of the sweetness of corn with the earthiness of wild mushrooms. -Tana Whitton, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10



Creamed Corn with Peas image

Steps:

  • In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese.

Nutrition Facts : Calories 430 calories, Fat 32g fat (19g saturated fat), Cholesterol 98mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

1-1/3 cups frozen corn, thawed
1/3 cup sliced fresh mushrooms
4 teaspoons thinly sliced green onion
2 tablespoons plus 1-1/2 teaspoons butter
4 teaspoons all-purpose flour
1/2 cup chicken broth
1/3 cup heavy whipping cream
Dash each salt and pepper
1/3 cup frozen peas, thawed
2 tablespoons shredded Parmesan cheese

CORN AND PEA MEDLEY

Our home economists sized this fresh tasting side dish so it's perfect for a pair. Complete with a buttery dill sauce, it makes an ideal dinner accompaniment to nearly any main course.

Provided by Allrecipes Member

Time 15m

Yield 2

Number Of Ingredients 7



Corn and Pea Medley image

Steps:

  • In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 18.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 28.8 mg, Sugar 1.2 g

1 ½ cups fresh or frozen sugar snap peas
⅓ cup frozen corn
1 tablespoon chopped onion
2 teaspoons butter
¾ teaspoon lemon juice
¼ teaspoon dill weed
1 pinch pepper to taste

PEA POD CARROT MEDLEY

We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith, Winamac, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7



Pea Pod Carrot Medley image

Steps:

  • Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.

Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 535mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

2 medium carrots, sliced
2 cups fresh sugar snap peas, trimmed
1 teaspoon cornstarch
1/2 teaspoon grated orange zest
1/3 cup orange juice
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon salt

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



Fresh Corn Medley image

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.

1 medium green pepper, chopped
1 small onion, chopped
3 tablespoons butter
4 cups fresh corn (about 9 ears of corn)
1/4 cup hot water
1 jar (2 ounces) diced pimientos, drained
1 tablespoon honey
1 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

CORN 'N' RED PEPPER MEDLEY

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9



Corn 'n' Red Pepper Medley image

Steps:

  • In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

SNOW PEA MEDLEY

Even in frosty weather, Lucille Mead of Ilion, New York serves up garden-fresh flavor with this pretty, colorful side dish. The crisp-tender veggie combo goes with a variety of entrees and is ready in minutes.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7



Snow Pea Medley image

Steps:

  • In a nonstick skillet coated with cooking spray, saute onion in oil for 1-2 minutes. Add peppers; cook for 2 minutes. , Stir in the peas and mushrooms; saute 3-4 minutes longer or until vegetables are crisp-tender. Sprinkle with salt.

Nutrition Facts : Calories 83 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

1/3 cup chopped red onion
2 teaspoons canola oil
1/3 cup julienned sweet red pepper
1/3 cup julienned sweet yellow pepper
1/2 cup fresh snow peas
1/2 cup sliced fresh mushrooms
1/4 teaspoon salt

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



Crunchy Corn Medley image

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.

2 cups frozen peas, thawed
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can white corn or 1 (15 1/4 ounce) can white shoepeg corn, drained
1 (8 ounce) can water chestnuts, drained & chopped
1 (4 ounce) jar diced pimentos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

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



Crunchy Corn Medley image

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.

2 cups frozen peas, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 jar (4 ounces) diced pimientos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup white vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

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