Calico Corn Salad Food

CRUNCHY CALICO SALAD

Steps:

• In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

CALICO CORN

Steps:

• Melt butter in a medium pot and sautee green onions in the butter until soft.
• Add corn into pot with butter and onion and heat through.
• Add pimientos, crumbled bacon and pepper.
• Heat through and serve.

CALICO CORN SALAD

Steps:

• In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

CALICO CORN PANCAKES

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
• Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
• Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)

BEST EVER CILANTRO CORN SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
• Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

IMPOSSIBLY EASY CALICO CORN AND BACON PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
• In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
• Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.

CALICO CORN SALAD

Steps:

• In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a jar with tight-fitting lid, combine remaining ingredients shake well. Pour over the salad and stir gently. Chill for several hours or overnight.© Copyright Reiman Publications, 1993-1997

CALICO CORN SALSA

Steps:

• Combine corn and peas in large bowl.
• In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
• Stir in beans, tomato, and onion.
• Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
• Pour over corn mixture and stir to coat.
• Serve with baked tortilla chips and refrigerate any leftovers.