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 :
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.
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.
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.
TEXAS TWO-STEP CORN MEDLEY
From Taste of Home Prize Winning Recipes, 2008, the recipe for this side dish has been slightly tweaked for our tastes.
Provided by Sydney Mike
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, saute onion in butter until tender.
- Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
- Add corn, cooking & stirring for another 2 minutes.
- Sprinkle with cheese, then cover & let stand until cheese is melted.
Nutrition Facts : Calories 328.5, Fat 19, SaturatedFat 11.5, Cholesterol 49.4, Sodium 659.9, Carbohydrate 35.3, Fiber 1.6, Sugar 3.7, Protein 10.6
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.
CHICKEN AND CORN MEDLEY
I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.
Nutrition Facts :
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
GREEN BEAN & CORN MEDLEY
A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.
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
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
CORN VEGETABLE MEDLEY
I often times just steam some broccoli & cauliflower & season it LIGHTLY! Now & then I like a little variation, & this recipe does the trick!
Provided by Sydney Mike
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, heat the soup & milk to boiling, stirring often.
- Stir in the vegetables, & return to boiling.
- Cover & cook over low heat about 20 minutes, or until vegetables are tender, stirring often.
- If using the cheddar cheese, stir it in & heat through.
Nutrition Facts : Calories 46, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 56.5, Carbohydrate 8.1, Fiber 1.9, Sugar 2.7, Protein 2.5
CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil and cook the corn for about 2 minutes.
- Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
- Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
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