Corn And Pea Medley Food

CORN AND BEAN MEDLEY

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.

PEAS AND CORN

Steps:

• Place the peas and corn in a microwave safe casserole dish. Sprinkle the vegetables with 1/4 cup water.
• Cover the casserole with plastic wrap or the lid, pull back one corner to vent, and microwave the vegetables on high for 6 minutes. Stir the vegetables gently. Then microwave the peas and corn, uncovered, for 2 minutes longer.
• Drain the vegetables well and return them to the casserole dish. Add the butter and seasonings to the vegetables. Stir gently, then microwave, uncovered, for one minute longer, or until the butter is melted and the vegetables are hot. Let stand for 2 minutes on a solid surface so the heat distributes evenly, stir gently, and serve immediately.

GREEN BEAN MEDLEY

Steps:

• Steam or cook carrots and green beans in boiling water.
• Cook until tender, but still firm.
• Melt butter over medium heat.
• Saute onions and mushrooms until almost tender.
• Reduce heat, cover, and simmer for 3 minutes.
• Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
• Cover and cook five minutes on low heat.

CORN AND PEA MEDLEY

Steps:

• In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat.

CORN AND RED PEPPER MEDLEY

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.

CORN AND PEAS

Steps:

• Put the first five ingredients in a pan.
• Add water to barely cover these veggies.
• Bring to a boil.
• Cover and cook on medium flame for 15 minutes.
• Serve warm with rotis(Indian flatbreads).
• Enjoy!

PEAS AND CORN WITH THYME BUTTER

Steps:

• In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.
• Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.

CORN AND LIMA BEAN MEDLEY

Steps:

• In a heavy saucepan whisk together cornstarch, sugar and pepper until blended and smooth. Gradually whisk in evaporated milk. Add corn, lima beans and shallots and stir to combine.
• Place over high heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and sauce has reduced by about half and coats the vegetables lightly (about 10 - 12 minutes).
• stir in parsley and serve or refrigerate (up to 2 days) and serve later.
• Can be reheated in a double boiler.