BIRD'S EASY SWEET CORN
Make and share this Bird's Easy Sweet Corn recipe from Food.com.
Provided by 2Bleu
Categories Corn
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over medium heat. Add remaining ingredients.
- Simmer uncovered and stir occasionally for about 10 minutes (if using frozen corn, heat covered for 10 minutes, then uncovered an additional 10 minutes).
GARLICKY SUMMER SQUASH AND FRESH CORN
A delicious and different way serve two favorite summer vegetables, squash and corn!
Provided by Mindy
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
- Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g
CREAM OF PATTY PAN SQUASH AND SWEET CORN SOUP
Vegan, salt-free, oil-free, gluten-free, dairy-free soup. These cute little patty pan squash grow so quickly and are plentiful on the vines. I'm always looking for ways to incorporate them into our meals but also to highlight how unique, creamy, and flavorful they are. This soup is both nutritious and delicious. A family favorite! Serve with a pinch of cayenne or paprika (if you like milder) and green onions.
Provided by Terri Goodwin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
- Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
- Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 8.3 g, Protein 8.7 g, SaturatedFat 0.2 g, Sodium 162.5 mg, Sugar 4.4 g
GEM SQUASH AND SWEET CORN
In South Africa we braai instead of barbeque, but it "boils" down to the same method. We prefer an open fire to a barbeque kettle but this recipe will work equally well which ever method is being used. This is a quick way of adding vegetables to your braai and so easy that the kids love to do this as part of their duties.
Provided by Hetta
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top third section of each gem sqaush. Keep the lid to replace later.
- Remove all the pips with a teaspoon.
- Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese.
- Replace the lid and wrap each gem sqaush with foil.
- Place in coals.
- The squashes are ready when soft at touch.
Nutrition Facts : Calories 145.6, Fat 3.8, SaturatedFat 1.6, Cholesterol 5.7, Sodium 74.5, Carbohydrate 26.7, Fiber 4.9, Sugar 7.6, Protein 6.7
SQUASH AND SWEET CORN WITH CORIANDER
Provided by Leslie Land
Categories easy, side dish
Time 40m
Yield Two main-dish servings; four to six side-dish servings
Number Of Ingredients 5
Steps:
- Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
- While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
- When the squash is ready, stir in the corn and cream. Cook, stirring often, for about three minutes, just long enough to heat everything through. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary. Serve at once.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 128 milligrams, Sugar 28 grams, TransFat 0 grams
GREEN BEANS AND SWEET CORN
This recipe has gone thru many channels to be brought to you. This vegetable dish is both a visual and appetite pleaser. The original recipe is by Louise Fiszer.
Provided by Southern Lady
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook or steam green beans until just tender.
- In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
- Add green beans and corn and cook about 2 minutes until heated through.
- Add salt and pepper to taste. Combine herbs and stir in half of them.
- Remove mixture to a serving dish and sprinkle with remaining herbs.
- If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.
Nutrition Facts : Calories 134.8, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.4, Sodium 43.1, Carbohydrate 22.5, Fiber 7.1, Sugar 3, Protein 4.7
HIDE THE VEGGIES PLEASE! SUMMER SQUASH AND ZUCCHINI CORN CASSEROLE
This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden).
Provided by Nep2nfly
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
- Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
- Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 33.5 g, Cholesterol 35.9 mg, Fat 11.9 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 614.2 mg, Sugar 3.6 g
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
CORN WITH SQUASH
Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking.
Provided by Kumquat the Cats fr
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut sqash in half lengthwise and thinly slice crosswise and set aside.
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
- Add squash and cook, stirring often, until just soft, about 6-8 minutes.
- Add corn and cook, stirrig often, about 5 minutes more.
- Add parsley and season to taste with salt and pepper.
Nutrition Facts : Calories 159.6, Fat 4.5, SaturatedFat 0.7, Sodium 6, Carbohydrate 30.3, Fiber 4.2, Sugar 2.7, Protein 5
YELLOW SQUASH AND CORN CASSEROLE
Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
Provided by JULIAJOHNSON
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
- Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g
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