Peas And Corn Recipes

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!

PEAS AND CORN WITH THYME BUTTER

Steps:

• In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.
• Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.

CREAMED CORN WITH PEAS

Steps:

• In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese.

CORN AND PEA CASSEROLE

Steps:

• 1. In an electric skillet, saute onions and celery in butter until tender and starting to turn brown. Add corn and peas mix well and heat together for 10 minutes on low. Add cream cheese and sour cream, stir until well blended. Add salt and pepper to taste. Pour into a 2 qt casserole dish (oven safe) and bake at 350 degrees for 30 minutes.

FRESH CORN AND PEA SALAD

Steps:

• In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels; set aside. Dispose of all but 1 tablespoon bacon fat from the skillet. Cook the onion and celery until the onions are translucent but not browned, about 3 minutes. Stir in the garlic and cook for about 1 minute. Add the fresh peas and enough cool water to cover. Simmer the bean mixture, uncovered, over medium-low heat until the peas are tender, up to 45 minutes. Thoroughly drain off the liquid and pour the pea mixture into a large bowl.
• Place the peas in a large bowl along with the cooked onion, celery, and garlic; stir until combined. If you are using canned peas, don't cook them; just rinse and drain. Stir in the red and green bell peppers, and fresh corn.
• In a bowl, whisk together the vinegars, olive oil, salt, and pepper until emulsified. Pour into the pea mixture and toss to combine well. Crumble the bacon into bite-size pieces and stir it into the salad with the chopped chives and parsley.
• Cover and refrigerate for at least 4 hours so the flavors can blend. Serve cold or at room temperature.
• do it early
• This salad keeps well. It can be made at least 24 hours in advance and holds up to 3 days, making it a slam-dunk dish for a summer party or potluck.
• tip
• A word about peas: When Southerners talk peas, also known as southern peas or cowpeas, they often are talking about what people in other parts of the country call beans. Most have a small but pronounced eye that marks where the pea was attached to the pod. (Eyeless cream peas are among the exceptions.) For obvious reasons, Southerners also fondly refer to the peas as "shellies," and as a result of the hours I spent as a child shelling them, I can attest to the sad fact that they take a lot longer to liberate from their shells than they do to eat.

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.