Best Corn Medley Recipes

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

CORN AND BEAN MEDLEY

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.

GREEN BEAN & CORN MEDLEY

Steps:

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

FRESH CORN MEDLEY

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.

CORN RICE MEDLEY

Steps:

• In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes. , Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.

CHICKEN AND CORN MEDLEY

Steps:

• In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.

CRUNCHY CORN MEDLEY

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.

CORN AND ZUCCHINI MEDLEY

Steps:

• Place bacon in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Drain, reserving 1 tablespoon of drippings, crumble and set aside.
• In the skillet with the bacon drippings, saute the zucchini, corn and onion over medium heat until crisp tender, about 10 to 13 minutes.
• Season with pepper.
• Spoon vegetables into a bowl and sprinkle with cheese and crumbled bacon.

CORN MEDLEY SALAD

Steps:

• In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. , In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight., Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.

CRUNCHY CORN MEDLEY

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.

SPICY ZUCCHINI CORN MEDLEY

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine zucchini and water. Cover and microwave on high for 1-1/2 minutes; drain. Stir in the hominy, corn, jalapeno and salt. Cover and microwave on high for 2-3 minutes. , Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes until cheese is melted and vegetables are tender. Let stand for 2 minutes before serving.

SPICY CORN MEDLEY

Steps:

• Preheat grill over medium-high heat.
• Quick hit corn on grill to get a bit of color. Strip kernels off cob.
• Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.

SUZY'S COLORFUL SOUTHERN FRIED CORN & OKRA MEDLEY

Steps:

• Mix all ingredients, except tomato in large frying pan. Stir on medium heat till color turns to deep yellow on corn. (This is a good hint to test cooking time ).
• Now, keeping stirring and add chopped tomato. Cook a few more minutes and serve hot !

ZUCCHINI CORN MEDLEY

Steps:

• In a saucepan over medium heat, cook zucchini in water and salt until just tender, about 6 minutes. Add corn; cook for 1 minute. Drain. Stir in chilies; pour into a greased 1-1/2-qt. shallow baking dish. Melt butter in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir in milk; bring to a boil, stirring constantly. Boil 3 to 4 minutes or until thickened. Remove from heat and stir in cheese until melted. Pour over vegetables. Bake, uncovered, at 350° for 20 minutes or until bubbly.

GRILLED CORN MEDLEY

Steps:

• In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.

CORN ZUCCHINI MEDLEY

Steps:

• In a saucepan, saute the zucchini, corn and onion in butter until tender. Stir in spaghetti sauce and seasonings; heat through. Stir in the cheese until melted.

CORN AND BEAN MEDLEY

Steps:

• In a large nonstick skillet, saute green pepper and onion in butter and oil until tender. Add the remaining ingredients. Cook and stir over medium heat for 4-5 minutes or until heated through.

CRUNCHY CORN MEDLEY

Steps:

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

OKRA-CORN MEDLEY

Steps:

• 1. In large nonstick skillet, cook bacon until crisp. Remove bacon from skillet crumble. Set aside.2. Drain all but 1 tablespoon bacon drippings from skillet, or drain off all drippings and add 1/4 cup water to skillet. Add okra cook over medium heat for 4 to 6 minutes or until crisp-tender, stirring frequently.3. Stir in crumbled bacon, corn, bell pepper, salt and pepper cook until thoroughly heated, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 90 mg 4% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 25% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Fat or 1/2 Carbohydrate, 1 Vegetable, 1/2 Fat