CORN AND BEAN MEDLEY
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 2 quarts, about 8 servings
Number Of Ingredients 12
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.
CORN 'N' RED PEPPER MEDLEY
This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SPICY CORN MEDLEY
Provided by Food Network
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat grill over medium-high heat.
- Quick hit corn on grill to get a bit of color. Strip kernels off cob.
- Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.
CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
FRESH CORN MEDLEY
Your family will be sweet on this summery side dish that combines corn "off" the cob with green pepper, bacon, cheddar cheese and honey. It's just as delightful with frozen corn. -Susan Paden Mexico, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.
Nutrition Facts : Calories 263 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 711mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.
CORN MEDLEY SALAD
Whenever I need a dish to pass that's guaranteed to please, I put together this easy corn salad. Whether you serve it from a crystal dish, a ceramic crock or a plastic bowl, it will stand out as a mealtime highlight.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. , In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight., Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 233 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein.
CORN AND ZUCCHINI MEDLEY
Make and share this Corn and Zucchini Medley recipe from Food.com.
Provided by Dancer
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, reserving 1 tablespoon of drippings, crumble and set aside.
- In the skillet with the bacon drippings, saute the zucchini, corn and onion over medium heat until crisp tender, about 10 to 13 minutes.
- Season with pepper.
- Spoon vegetables into a bowl and sprinkle with cheese and crumbled bacon.
Nutrition Facts : Calories 157.7, Fat 10.5, SaturatedFat 3.9, Cholesterol 17.4, Sodium 193.7, Carbohydrate 12, Fiber 2, Sugar 3, Protein 5.7
CORN AND RICE MEDLEY
Very nice with crab cakes, or chicken. basmati rice is best for this recipe.
Provided by Retta
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
- In a serving bowl combine cooked rice, corn mixture and mint.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 50.4 g, Cholesterol 12.2 mg, Fat 5.9 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 36.3 mg, Sugar 3.4 g
CORN RICE MEDLEY
Adding colorful vegetables to rice is a simple way to dress it up. This is a versatile side dish for many entrees. -Cheryl Ivers, Orangeburg, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes. , Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 291 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 517mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
CORN AND BEAN MEDLEY
Its tasty and colorful. Packed with nutrition and still tastes great! A pretty hearty side dish that can be served as a main course if you want a meatless meal.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute green pepper and onion in butter and oil until tender. Add the remaining ingredients. Cook and stir over medium heat for 4-5 minutes or until heated through.
Nutrition Facts : Calories 137 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 148mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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