Corn And Peas Food

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!

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

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.

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 PEA PASTA SALAD

Steps:

• Mix all ingredients in a salad bowl.
• Cover and chill for at least 1 hour.

CORN AND BLACK-EYED PEA SALAD

Steps:

• MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
• Stir the salsa into the corn mixture until well coated.
• COVER and refrigerate the salad for 4 hours Stir the salad before serving.

SWEET PEA & CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Drain canned vegetables.
• Pour all ingredients into a casserole dish with the exception of the grated cheese.
• Top casserole with the grated cheese.
• Bake for 20-25 minutes or until hot and bubbly.

THAI RED PORK CURRY WITH CORN AND PEAS

Steps:

• Heat oil in wok, add curry paste and stir fry for one minute.
• Add pork, stir fry until lightly browned.
• Add coconut milk and one cup water, bring to the boil.
• Simmer for 15 minutes.
• Add corn and peas to wok, cook for 5 minutes.
• Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
• Serve with steamed rice.