Texas Two Step Corn Medley Recipes

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TEXAS TWO-STEP CORN MEDLEY

From the 2000 Taste of Home Annual Recipes, submitted by Pauline Howard - Lago Vista, TX.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 25m

Number Of Ingredients 9



Texas Two-step Corn Medley image

Steps:

  • 1. In a skillet, saute onion in butter until tender.
  • 2. Add the squash, garlic, chilies, salt and pepper.
  • 3. Saute until squash is crisp-tender, about 5 minutes.
  • 4. Add corn; cook and stir for 2 minutes.
  • 5. Sprinkle with cheese; cover and let stand until the cheese is melted.

1 medium onion, chopped
1/4 c butter
2 medium yellow summer squash, sliced
2 clove garlic, minced
2 Tbsp canned chopped green chilies
1/4 tsp salt
1/8 tsp pepper
2 11-oz can(s) mexicorn, drained
3/4 c colby jack cheese, shredded

TEXAS TWO-STEP CORN MEDLEY

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



Texas Two-Step Corn Medley image

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

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

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



Fresh Corn Medley image

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.

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

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



Corn Vegetable Medley image

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

1 (10 3/4 ounce) can cream of corn soup
1/2 cup milk
2 cups broccoli florets
2 cups carrots, peeled, sliced
2 cups cauliflower florets
1/2 cup cheddar cheese, shredded (optional)

CORN MEDLEY SALAD

Make and share this Corn Medley Salad recipe from Food.com.

Provided by Olha7397

Categories     Corn

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11



Corn Medley Salad image

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. Yield: 10-12 servings.
  • Country Woman.

Nutrition Facts : Calories 275.6, Fat 13.5, SaturatedFat 1.8, Sodium 227.3, Carbohydrate 39.7, Fiber 3.5, Sugar 15, Protein 4

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup vegetable oil
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can whole baby corn, rinsed and drained, halved
1 (11 ounce) can yellow and white whole kernel corn, drained
1 (11 ounce) can white shoepeg corn or 1 (11 ounce) can white corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4 -5 celery ribs, sliced
1 leaf lettuce (optional)

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