Texas Two Step Corn Medley Recipes

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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



Texas Two-Step Corn Medley image

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

1 medium onion, chopped
1/4 cup unsalted butter
2 medium summer squash, sliced
2 garlic cloves, minced
2 tablespoons green chilies, chopped (canned)
1/4 teaspoon lemon pepper
2 (11 ounce) cans mexicorn, drained
3/4 cup colby-monterey jack cheese, shredded

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.

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

TEXAS TWO-STEP CORN MEDLEY

From the 2000 Taste of Home Annual Recipes, submitted by Pauline Howard - Lago Vista, TX.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 25m

Number Of Ingredients 9



Texas Two-step Corn Medley image

Steps:

  • 1. In a skillet, saute onion in butter until tender.
  • 2. Add the squash, garlic, chilies, salt and pepper.
  • 3. Saute until squash is crisp-tender, about 5 minutes.
  • 4. Add corn; cook and stir for 2 minutes.
  • 5. Sprinkle with cheese; cover and let stand until the cheese is melted.

1 medium onion, chopped
1/4 c butter
2 medium yellow summer squash, sliced
2 clove garlic, minced
2 Tbsp canned chopped green chilies
1/4 tsp salt
1/8 tsp pepper
2 11-oz can(s) mexicorn, drained
3/4 c colby jack cheese, shredded

CHILI CHEESE CORN

"I got this yummy corn recipe from a co-worker more than 10 years ago," writes Nadene Melton from Euless, Texas. "It's so easy and tasty that it's become a favorite in our family-especially for holidays or special meals. I've had many requests for the recipe." TIP: To turn Nadene's creamy side dish into a convenient meal, simply add cooked chicken, beef or shrimp. Serve with a leafy tossed salad and crusty loaf of bread.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8



Chili Cheese Corn image

Steps:

  • In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 264 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 371mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
4 cups fresh or frozen corn, thawed
1 can (4 ounces) chopped green chilies
1/4 cup milk
1/4 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

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

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



Corn Vegetable Medley image

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

1 (10 3/4 ounce) can cream of corn soup
1/2 cup milk
2 cups broccoli florets
2 cups carrots, peeled, sliced
2 cups cauliflower florets
1/2 cup cheddar cheese, shredded (optional)

OKRA MEDLEY

My husband, Charles, came up with this recipe. Pair it with a crispy pan of hot corn bread and you have a wonderful healthy meal.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8



Okra Medley image

Steps:

  • In a large saucepan, saute onion in butter until tender. Add okra; cook and stir for 5 minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until corn is tender.

Nutrition Facts : Calories 127 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 444mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

1 medium onion, chopped
2 tablespoons butter
2 cups sliced fresh okra
3 to 4 medium tomatoes, peeled and chopped
2 cups frozen corn
1 teaspoon sugar
1 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.

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

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



Grilled Corn Medley image

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 :

3 medium ears sweet corn, cut into 2-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium zucchini, sliced
20 small fresh mushrooms
1/4 cup creamy Caesar salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper

CON QUESO SPIRALS

"This few-ingredient dish is a sure favorite no matter what the main course may be," assures JoAnne Palmer from Mechanicsville, Maryland. Spicy Mexican cheese dip from the snack aisle creates a zippy coating for spiral pasta.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4



Con Queso Spirals image

Steps:

  • Cook pasta according to package directions; drain. Place in a bowl; stir in butter until melted. Stir in con queso dip. Serve with sour cream.

Nutrition Facts :

2-1/2 cups uncooked spiral pasta
1 tablespoon butter
1 cup salsa con queso dip
Sour cream

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