Grilled Corn Medley Recipes

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

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

SPICY CORN MEDLEY

Provided by Food Network

Categories side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Spicy Corn Medley image

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.

Ingredients

8 ears fresh corn
1 red pepper
1 orange pepper
2 jalapeno pepper
1 large onion
3 tablespoons butter
Salt and freshly ground black pepper
1 tablespoon sugar
Freshly chopped tarragon leaves, to taste

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

Corn and Rice Medley image

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

Ingredients

2 tablespoons butter, divided
1 cup Basmati rice
2 cups water
2 cups fresh corn kernels
3 large shallots, sliced thinly
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh mint leaves

GRILLED SUMMER VEGETABLE MEDLEY

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Grilled Summer Vegetable Medley image

Steps:

In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter

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.

Ingredients

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

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

Corn and Red Pepper Medley image

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.

Ingredients

2 cups corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup sweet onion, chopped
1 garlic clove, minced
1/8-1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper

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