FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
OKRA, CORN AND TOMATOES
Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.
Provided by TXGIRLSX3
Categories Side Dish Vegetables Tomatoes
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
- Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 27.8 g, Cholesterol 6.3 mg, Fat 5.3 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 189.3 mg, Sugar 7.1 g
OKRA, CORN AND TOMATOES
From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic-creating a beautiful dish for family gatherings large or small.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
- Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g
CORN AND RICE MEDLEY
Very nice with crab cakes, or chicken. basmati rice is best for this recipe.
Provided by Retta
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
- In a serving bowl combine cooked rice, corn mixture and mint.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 50.4 g, Cholesterol 12.2 mg, Fat 5.9 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 36.3 mg, Sugar 3.4 g
FRESH CORN MEDLEY
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
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 OKRA AND TOMATOES
This is my absolute favorite summer time dish. To get the true taste you MUST use every thing fresh. I just can't explain the overall wonderful fresh taste of this dish. I could live off this forever.
Provided by southern chef in lo
Categories Corn
Time 19m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
- Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
- Add remaining ingredients and bring to boil again.
- Reduce heat and simmer 9 minutes or until the corn is tender.
CHILLED MAIZE MEDLEY
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve garnished with cilantro sprigs.
CORN MEDLEY CASSEROLE
Steps:
- Fry hamburger and onion together, drain. Cook and drain macaroni.
- Drain corn. If you use frozen corn just put it in the casserole. Add all ingredients. Mix and turn into 2 quart casserole.
- Bake at 350 degrees F for 30 to 40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CORN AND ZUCCHINI MEDLEY
Steps:
- Brown ground beef in large skillet. Drain. Reduce heat to medium-low.
- Stir in corn, zucchini, tomato, onion, basil and thyme; cover.
- Cook 10 minutes or until zucchini is tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CORN AND BACON MEDLEY
I CLIPPED this recipe many years ago, and it remains one of our favorites. My husband and I love all the ingredients in it, plus it doesn't require a lot of time to prepare. With a simple green salad, it can make a complete meal. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, cook bacon over medium until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add corn and onion to skillet; cook and stir over medium heat until onion is tender., Add tomato and basil. Reduce heat to low; cover and cook for 5-7 minutes or until vegetables are tender, stirring occasionally. Add bacon; season with salt and pepper.
Nutrition Facts : Calories 228 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 184mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
CORN VEGETABLE MEDLEY
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
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
ROASTED EGGPLANT MEDLEY
Categories Herb Side Broil Low Fat Vegetarian Low Cal Eggplant Zucchini Summer Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.
STEWED CORN AND TOMATOES WITH OKRA
Categories Onion Tomato Side Sauté Vegetarian Corn Bell Pepper Summer Okra Jalapeño Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
- Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.
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- Mince the garlic and sauté it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.
- Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.
- Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed. Sprinkle with a handful of fresh chopped parsley if desired.
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