Crunchy Corn Medley Recipes

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CRUNCHY RANCH CORN



Crunchy Ranch Corn image

Provided by Katie Lee Biegel

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

4 ears of corn, cooked (grilled or boiled)
1/4 cup ranch dressing
1 cup ranch-flavored corn chips, crushed

Steps:

  • Brush each ear of corn with about a tablespoon of ranch dressing.
  • Spread the ground corn chips onto a plate and roll each ear of corn in the ground chips to completely coat each ear. Serve.

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.

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.

CRUNCHY CORN MEDLEY



Crunchy Corn Medley image

This recipe came from my husband's aunt, who's an excellent cook, friend and mentor. It's crunchy, colorful and combined with a light tasty dressing. I've shared it with friends and relatives, who think it's a great addition to their recipe collection. -Meredith Cecil, Plattsburg, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups frozen peas, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 jar (4 ounces) diced pimientos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup white vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 516mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 4g protein.

CRUNCHY CORN MEDLEY



Crunchy Corn Medley image

This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.

Provided by Anita Harris

Categories     Corn

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 13

2 cups frozen peas, thawed
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can white corn or 1 (15 1/4 ounce) can white shoepeg corn, drained
1 (8 ounce) can water chestnuts, drained & chopped
1 (4 ounce) jar diced pimentos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large serving bowl, combine the first 8 ingredients.
  • In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
  • Pour over corn mixture; mix well.
  • Cover and chill for at least 3 hours.
  • Stir just before serving; serve with a slotted spoon.

CRUNCHY CORN MEDLEY



CRUNCHY CORN MEDLEY image

Categories     Salad     Vegetable     Side     No-Cook     Quick & Easy     Vegan

Yield 8-10 people

Number Of Ingredients 13

2 cups frozen peas
2 can whole kernel corn, drained
1 can shoepeg corn, drained
1 can water chestnuts, drained & chopped
1 small jar diced pimentoes, drained
8 chopped green onions
2 celery ribs, chopped
1/4 tsp pepper
1 med green pepper, chopped
1/2 cup vinegar
1/2 cup sugar
1/2 cup oil
1 tsp salt

Steps:

  • Mix vegetable together, then mix oil, vinegar, sugar & salt. Pour liquid over vegetable mixture and chill at least 3 hrs.

CRUNCHY CORN MEDLEY



Crunchy Corn Medley image

This salad is crunchy and colorful with a light tasty dressing.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 13

2 cups frozen peas, thawed
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can white or shoepeg corn, drained
1 (8 ounce) can water chestnuts, drained and chopped
1 (4 ounce) jar diced pimientos, drained
8 medium (4-1/8" long)s green onions, thinly sliced
2 stalk (blank)s celery ribs, chopped
1 medium green pepper, chopped
½ cup vinegar
½ cup sugar
¼ cup vegetable oil
1 teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the first eight ingredients.
  • In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 34 g, Cholesterol 0 mg, Fat 6.3 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 465.8 mg, Sugar 14.6 g

TEXAS TWO-STEP CORN MEDLEY



Texas Two-Step Corn Medley image

From Taste of Home Prize Winning Recipes, 2008, the recipe for this side dish has been slightly tweaked for our tastes.

Provided by Sydney Mike

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
1/4 cup unsalted butter
2 medium summer squash, sliced
2 garlic cloves, minced
2 tablespoons green chilies, chopped (canned)
1/4 teaspoon lemon pepper
2 (11 ounce) cans mexicorn, drained
3/4 cup colby-monterey jack cheese, shredded

Steps:

  • In a medium skillet, saute onion in butter until tender.
  • Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
  • Add corn, cooking & stirring for another 2 minutes.
  • Sprinkle with cheese, then cover & let stand until cheese is melted.

Nutrition Facts : Calories 328.5, Fat 19, SaturatedFat 11.5, Cholesterol 49.4, Sodium 659.9, Carbohydrate 35.3, Fiber 1.6, Sugar 3.7, Protein 10.6

CRUNCHY CORN MEDLEY



Crunchy Corn Medley image

This salad is crunchy and colorful with a light tasty dressing.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 13

2 cups frozen peas, thawed
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can white or shoepeg corn, drained
1 (8 ounce) can water chestnuts, drained and chopped
1 (4 ounce) jar diced pimientos, drained
8 medium (4-1/8" long)s green onions, thinly sliced
2 stalk (blank)s celery ribs, chopped
1 medium green pepper, chopped
½ cup vinegar
½ cup sugar
¼ cup vegetable oil
1 teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the first eight ingredients.
  • In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 34 g, Cholesterol 0 mg, Fat 6.3 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 465.8 mg, Sugar 14.6 g

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