Corn Vegetable Medley Recipes

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FRESH CORN MEDLEY



Fresh Corn Medley image

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

1 medium green pepper, chopped
1 small onion, chopped
3 tablespoons butter
4 cups fresh corn (about 9 ears of corn)
1/4 cup hot water
1 jar (2 ounces) diced pimientos, drained
1 tablespoon honey
1 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

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 AND BEAN MEDLEY



Corn and Bean Medley image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 2 quarts, about 8 servings

Number Of Ingredients 12

6 slices thick-cut bacon, diced
1 large red onion, chopped
2 teaspoons minced garlic
4 ears of corn, kernels and milk scraped from cobs (about 3 cups)
1 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 cups cooked pinto beans, drained (cooked until just tender)*
2 cups cooked navy or cannellini beans, drained (cooked until just tender)*
2 cups cooked black beans, drained (cooked until just tender)*
2 cups chicken stock or canned low-sodium chicken broth
1/3 cup thinly sliced green onions

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.

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

GREEN BEAN & CORN MEDLEY



Green Bean & Corn Medley image

A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

3 cups frozen cut green beans, thawed
1 package (10 ounces) frozen corn, thawed
2 tablespoons butter
1 teaspoon canola oil
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
Dash pepper

Steps:

  • In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

CORN VEGETABLE MEDLEY



Corn Vegetable Medley image

I often times just steam some broccoli & cauliflower & season it LIGHTLY! Now & then I like a little variation, & this recipe does the trick!

Provided by Sydney Mike

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can cream of corn soup
1/2 cup milk
2 cups broccoli florets
2 cups carrots, peeled, sliced
2 cups cauliflower florets
1/2 cup cheddar cheese, shredded (optional)

Steps:

  • In a saucepan, heat the soup & milk to boiling, stirring often.
  • Stir in the vegetables, & return to boiling.
  • Cover & cook over low heat about 20 minutes, or until vegetables are tender, stirring often.
  • If using the cheddar cheese, stir it in & heat through.

Nutrition Facts : Calories 46, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 56.5, Carbohydrate 8.1, Fiber 1.9, Sugar 2.7, Protein 2.5

VEGETABLE MEDLEY



Vegetable Medley image

A pretty combination of vegetables to serve as a side dish to a meal. Use whatever vegetables you have on hand, but the corn and tomatoes really add to the dish.

Provided by carole in orlando

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 large zucchini, sliced in quarters,lengthwise and then cut into 1 inch pieces
1 large fresh ripe tomatoes, chopped
1 cup frozen corn
1/2 green pepper, chopped in large pieces
1 medium onion, sliced thinly
2 tablespoons olive oil
1 -2 teaspoon Worcestershire sauce
salt and pepper

Steps:

  • In large skillet add the olive oil and heat to medium.
  • Add the onion and green pepper and saute until crisp/tender.
  • Add the zucchini and tomato and continue to saute until all vegetables are just tender.
  • Add the corn and just heat through.
  • Add the Worcestershire sauce and salt and pepper and cook until the liquid is reduced to about 1/2 cup.
  • Serve immediately.
  • You can use any combination of veggies you like.

Nutrition Facts : Calories 176.4, Fat 9.8, SaturatedFat 1.4, Sodium 35.8, Carbohydrate 22.4, Fiber 4.1, Sugar 5.7, Protein 4

CORN-VEGETABLE MEDLEY



Corn-Vegetable Medley image

Number Of Ingredients 12

2 tablespoons vegetable oil
4 zucchini 6-inch, thinly sliced
1 green bell pepper coarsely chopped
3 green onions including some greens, thinly sliced
1 clove garlic minced
3 cups corn fresh, cut from cob
2 tomatoes peeled, seeded, and diced
1 teaspoon salt
1/4 teaspoon sugar
Freshly ground pepper to taste
1/2 teaspoon cumin ground
1/2 cup Swiss cheese shredded natural

Steps:

  • Heat oven to 350° F. In Dutch oven, heat oil add zucchini, green pepper, onions, and garlic. Stir over medium-high heat until vegetables are coated with oil. Stir in corn, tomatoes, salt, sugar, pepper, and cumin. Pour into greased 8-inch square casserole cover with foil and bake for 20 minutes. Sprinkle with cheese return to oven uncovered, for 10 minutes. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

WINTER-VEGETABLE MEDLEY



Winter-Vegetable Medley image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

8 ounces sweet potato or yam
8 ounces thin-skinned white or yellow potato
2 teaspoons canola oil
2 large cloves garlic
16 ounces butternut squash
4 ounces peeled baby carrots
Several sprigs fresh sage to yield 2 tablespoons chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons no-salt-added chicken or vegetable stock

Steps:

  • Peel sweet potato and slice in food processor. Peel white potato and slice in food processor.
  • Heat large nonstick skillet until it is very hot.
  • Reduce heat to medium, and add oil. Saute potatoes, turning often.
  • Meanwhile, mince garlic and add to potatoes as they cook.
  • Halve butternut squash, and set aside half for another use. Remove seeds and peel remaining half, and slice in food processor; slice carrots. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
  • Wash and chop sage, and add to vegetables. Season with salt and pepper. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
  • Wash, quarter and core apples; slice in food processor.
  • Add apples to vegetables. Cook another few minutes, until apples are soft.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 8 grams, Fiber 21 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 293 milligrams, Sugar 14 grams, TransFat 0 grams

ROOT-VEGETABLE MEDLEY



Root-Vegetable Medley image

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield 12 servings

Number Of Ingredients 9

2 medium yams (1 pound)
1 pound large carrots, scraped and cut into chunks
1 pound large parsnips, peeled and cut into chunks
1 1/2 tablespoons butter
1/4 cup maple syrup
Salt and freshly ground pepper to taste
1/2 teaspoon ground cumin seed
1/4 cup Marsala
1/2 cup chopped parsley

Steps:

  • Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
  • Peel yams and pass them through a ricer or food mill to make a fine puree. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
  • Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 2 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 295 milligrams, Sugar 8 grams, TransFat 0 grams

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