Best Corn And Peas 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!

PASTA SALAD WITH PEAS AND CORN

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
• Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

ITALIAN SAUSAGE PENNE PASTA WITH TOMATOES AND PEAS AND SWEET CORN SALAD

Steps:

• In a saucepan cook the sausage until almost finished and remove from the saucepan. To the saucepan add 1/4 cup of olive oil and heat. Then add 1 cup of onions, oregano and garlic and saute for 2 minutes. Then add 6 cups of tomatoes, parsley and 1/4 cup of basil. Simmer for 5 minutes than add back to the sausage and simmer for 10 minutes then add the peas. Cook the pasta in a large pot of boiling salted water until al dente. Toss pasta with the sausage, add 1/2 cup of basil and season with salt and pepper.
• Cut the kernels off the ears of corn and in a large bowl mix the corn with, remaining onion, 6 chopped tomatoes, basil and olive oil. Season with salt and pepper.

DILLED CORN AND PEAS

Steps:

• Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.

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.

LOBSTER SALAD WITH CORN, SUGAR SNAP PEAS, AND BASIL-MINT OIL

Steps:

• In a 10- to 12-quart kettle bring 8 quarts water to a boil with bay leaves and coarse salt. Plunge 1 lobster into water headfirst and simmer, covered, 12 minutes. With tongs immediately transfer lobster to a bowl to cool. Return water to a boil and cook remaining lobster in same manner.
• When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Transfer claw and tail meat to a large bowl and chill, covered.
• Shuck corn and cut kernels from cobs. Trim sugar snap peas and diagonally cut into 1/4-inch-thick slices. Cut bell peppers into 1- by 1/4-inch-thick strips. Finely chop enough shallots to measure 1/3 cup.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté peas and bell peppers with salt and pepper to taste, stirring, until crisp-tender, about 2 minutes. Transfer sautéed vegetables to a plate and cool completely. Add remaining tablespoon oil to skillet and sauté corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes. Transfer corn mixture to another plate and cool completely. Add all vegetables with salt and pepper to taste to lobster, tossing to combine. Chill salad, covered, until cold and up to 1 day.
• Toss salad with lemon juice and serve with basil-mint oil and lemon wedges.

CREAMY TUNA CASSEROLE WITH PASTA PEAS AND CORN

Steps:

• 1. mix the breadcrumb, parmesan cheese and melted butter together. Place in a pie pan and place in 300 degree oven to brown. Stirring a couple of times. Set aside.
• 2. Cook the pasta in boiling salted water until al dente drain reserving pasta water.
• 3. Add butter to large saucepan. Stir in onions, and garlic cook until softened. Stir in flour. Cook 1 minute. Slowly stir in the milk. Cook until thickened. Add the heavy cream, nutmeg, and lemon zest. Cook until creamy adding pasta water if too thick. Stir in peas and corn. Cook 2 minutes. Stir in tuna and noodles adding more water if neccessary. Add lemon juice season with salt and pepper to taste. Top with parsley. Sprinkle the breadcrumbs on the bottom or top of casserole when serving.

CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS

Steps:

• Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels.
• Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with paper towels. Cut off kernels and discard cobs.
• Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.

COLD BLACK-EYED PEAS AND CORN

Steps:

• Mix black-eyed peas, corn, pimento peppers, onion, garlic, Italian dressing, coriander, and cilantro in a large bowl until well combined.

BLACK-EYED PEAS, CORN AND SQUASH SALAD

Steps:

• Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
• Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve.

WARM LOBSTER SALAD WITH PAN-ROASTED CORN, PEAS, BASIL AND SHALLOT VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Add lobsters, head first; cover and return water to a boil. Boil, partially covered, 10 minutes or until lobster shells are bright red. Using tongs, transfer lobsters to a large bowl of ice water; cool 2 minutes, and drain. Twist off the claws and tail, and remove meat. Reserve the meat of 4 claws, and cut remaining meat into 1/2-inch pieces. Cut tail meat into 1/4 inch-thick slices, and add to 1/2-inch claw meat pieces. Combine shallots and next 3 ingredients in a small bowl. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in 4 tablespoons of oil. Set aside. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, and cook 2 to 3 minutes or until beginning to soften. Stir in corn; cook 4 to 5 minutes or until beginning to brown. Add peas, and cook 2 minutes. Stir in the cut claw and tail meat mixture and tomatoes; cook 2 minutes or until lobster is warm. Remove from heat, and stir in 2 tablespoons shallot mixture, basil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Toss salad greens with 2 tablespoons shallot mixture and divide among 4 dinner plates. Top with lobster mixture. Return skillet to medium-high heat. Add reserved, uncut claw meat and remaining shallot mixture. Cook, stirring occasionally, 1 to 3 minutes or until claw meat is thoroughly heated. Top each salad with equal amounts of shallot mixture and reserved claw meat. Serve immediately. Makes 4 servings.

BASMATI RICE WITH CORN AND PEAS (RICE COOKER)

Steps:

• Place rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
• Coat the rice cooker with non-stick spray or a film of vegetable oil.
• Place rice in the rice bowl.
• Add the remaining ingredients; stir just to combine.
• Cover and set to regular cycle.
• When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.
• Fluff rice with wooden or plastic rice paddle or wooden spoon.
• This rice will hold on Keep Warm for up to 1 hour.
• Serve hot.

SESAME-GLAZED SHRIMP WITH SNOW PEAS AND BABY CORN

Steps:

• In a bowl, combine hoisin sauce, soy sauce, sherry, honey, and cornstarch.
• Heat 2 teaspoons oil to a big nonstick skillet over med-high heat; add in shrimp; stir-fry 3-4 minutes; transfer shrimp to a bowl.
• To the skillet; add remaining oil, the ginger, garlic, and scallions; stir-fry 30 seconds.
• Add in the snow peas and baby corn; stir-fry until peas are bright green, about 3 minutes.
• Stir in hoisin mixture and the shrimp; bring to a boil and cook/stir until thickened, 1-2 minutes.
• Remove from heat and stir in sesame seeds.
• Serve over hot cooked rice or noodles.

GERMAN POTATOES WITH PEAS, CARROTS, AND CORN

Steps:

• Add the flour and the broth (or cold water) to mason jar or any other jar with a lid. Shake it well to combine the flour and water. Set aside.
• Peel the potatoes and rinse them. Cut them lengthwise in half and then crosswise. Heat a large frying pan and melt the butter. Add the potatoes and let them cook in the butter on medium heat for about 2 to 3 minutes. Then reduce the heat and let them cook on low heat for about 5 minutes, occasionally stirring.
• In the meantime, cut the carrots into 1/4" (1 cm) thick slices. Add the carrots to the potatoes and let them cook for about 10 minutes on low heat, occasionally stirring.
• Shake the flour mix again and add it to the frying pan along with the peas and corn. Stir everything well and bring it to a boil. Then let it simmer on low heat for about 5 minutes. Season to taste with salt and pepper and add the parsley.
• Guten Appetit!

THAI RED PORK CURRY WITH CORN AND PEAS

Steps:

• Heat oil in wok, add curry paste and stir fry for one minute.
• Add pork, stir fry until lightly browned.
• Add coconut milk and one cup water, bring to the boil.
• Simmer for 15 minutes.
• Add corn and peas to wok, cook for 5 minutes.
• Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
• Serve with steamed rice.

ROASTED HALIBUT, MASHED POTATO, A CORN AND CRAB CONFIT AND A HALIBUT BRILL, SUGAR SNAP PEAS

Steps:

• Brill: In a roasting pan, roast in the oven the onion, carrot, celery, cloves, bay leaves, black peppercorn and fish bones about 30 minutes until a dark brown color. Remove from oven and place all the ingredients in a small stock pot over high heat. Add 1 cup wine and water until just covering bones. Bring to a boil, then reduce heat to a simmer for 20 minutes. Strain and discard everything; keep only the broth. Let this reduce over medium heat until only 1/4 of volume remains. Add the other half of wine, lemon juice and 2 cups water. Let reduce again by half. Set this aside.
• Mashed Potato: Peel and dice potato, top with salted water and boil until just cooked through; do not overcook to mush or cloudy water. While potato is cooking, take half of the butter and the half and half in a small saucepot. Place on low temperature; you only want butter to melt. Medium dice remaining butter and keep cold. Once potato is cooked, strain from liquid, place on baking sheet and sit in a hot oven, about 4 to 5 minutes. Take potato out of oven, put in a food mill along with cold butter cubes. Mill through and with a wooden spoon fold in butter and half and half mixture. Incorporate mixture until potato is velvety in texture; add salt and pepper to taste.
• Turnout: In a heated saucepan add olive oil. Bring to smoking hot, season fillet with salt and fresh cracked pepper. Sear flesh side of fillet until medium brown color. Turn to skin side and finish cooking in oven at 375 degrees (about 12 to 15 minutes). In a saute pan, bring 1/2 cup water to boil add 1-ounce of butter and salt and pepper; this will emulsify; then add the sugar snap peas. Bring the brill up to a good simmer in a separate pan. Heat confit if it has gotten cool.
• Presentation: On the entree plate, place a large ring cutter No. 95 in the center of plate. Fill halfway with mashed potato, then fill with the corn and crab confit. Place around the ring the snap peas, then remove ring. Once halibut is cook through, place on top of the confit and mashed potato, pour heated brill around on the plate (should be brothy). Garnish with fresh sprig of rosemary or purple basil
• Confit: In a brazier, place 1-ounce of butter, fennel and onion. Sweat down until onions are translucent. In a separate saute pan over high heat, add corn kernels, then 1-ounce of butter; 1/2 cup sugar, thyme, brown the corn, then add to fennel and onion mixture. Add 1 cup wine, apple juice, cayenne pepper, 1 1/2 cups sugar, white vinegar and wine. Cook over medium heat until liquid evaporates. Strain into colander; add parsley, matchstick chives and crabmeat. Fold into mixture; set aside.

SURF AND TURF SCALLOPS, PEAS, CORN AND BONE MARROW

Steps:

• Bring a pot of salted water to a boil, make sure that there is an ice bath ready. Blanch the peas and favas separately. Drain and immediately add them to an ice bath.
• Remove kernels from the corn cobs and reserve the cobs. Add the cobs to a pot with water and cook for 25 minutes to create a quick stock. Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot. Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside. Next, finely dice the carrots and onions. Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas. Cook until tender. Stir in some of the corn stock to make a sauce. Remove from the heat, season with salt and pepper and reserve.
• Combine the flour and chili pepper. Toss the bone marrow lightly with the flour mixture. Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes. Heat a skillet with some oil, add the scallops and cook until golden brown on each side.
• To plate: place a line of the sauce down on each dish. Top with the blanched peas and favas. Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables. Place the scallops and roasted bone marrow around the vegetables and. garnish with micro mix and sea salt.

SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON

Steps:

• For rabbit: preheat oven to 375 degrees. Season rabbit with salt and pepper to taste. Place a large braising pan or casserole over medium-high heat and add vegetable oil. When oil shimmers, add rabbit and brown lightly on all sides.
• Transfer rabbit to a platter. Add carrot, onion and celery root to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to pan on top of vegetables, and add wine, thyme and garlic. Cover and braise in oven for 45 minutes. Meanwhile, prepare corn, peas and spaetzle.
• For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt. Add corn and simmer for 2 minutes. Drain, cut corn from cob and reserve. Fill a small saucepan with lightly salted water and bring to a simmer. Add peas and simmer just until they turn bright green. Drain, cool in ice water, drain again; reserve.
• For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil. Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg. Add eggs, 1/2 cup cream and quark; mix well. When water boils, press dough through a spaetzle maker directly into water. As noodles float to top, remove with a slotted spoon and transfer to a bowl. Mix with a bit of olive oil. Set aside.
• To finish: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and cut into small cubes. Place a large sautépan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Sautè until thoroughly heated. Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice. Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.