Calico Corn Food

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

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 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.

CALICO CORN SALSA

Steps:

• In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion. , In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.

CALICO CORN CAKES

Steps:

• In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

CALICO CORN BREAD DRESSING (TASTE OF HOME)

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, and salt.
• In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
• Pour the batter into 2 greased 13x9x2 inch pans.
• Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
• In a soup kettle, cook sausage over medium heat until no longer pink and drain.
• Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
• Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
• In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
• Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.

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.)

CALICO CORN AND BACON PIE

Steps:

• Combine bacon, onions, green pepper, corn and pimientos and sprinkle in bottom of a sprayed 9" pie plate. Stir together remaining ingredients and slowly pour into pie plate. Bake for 30 min @400.