Corn And Peas Food

CORN & SPLIT PEA CHOWDER

Steps:

• Tip the split peas, celery and thyme sprig into a medium pan with 1 litre of boiling water, bring back to the boil and simmer, covered, for 25 mins.
• Meanwhile, fry the onion in the oil in a large pan for 10 mins. Stir in the ginger, chilli and garlic. Tip in the pepper and potato, and pour in ½ litre boiling water with the bouillon and remaining thyme. Tip in the split pea mixture and corn, bring to the boil, then cover and simmer for 30-35 mins until the veg is tender.
• Remove the thyme sprig. Take out a third of the veg, then purée the rest in the pan with a hand blender (or use a potato masher). Return the veg to the pan with the yogurt, and stir well. If you're following our Healthy Diet Plan, eat two portions now, and cool then chill the rest for another day. Will keep in the fridge for three days.

CREAMED CORN WITH PEAS

Steps:

• In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese.

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA

Steps:

• Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
• Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
• Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
• Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
• Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

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!

WHITE CORN AND BABY PEA SALAD

Steps:

• In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
• For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
• Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.

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.

CORN AND BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.