Calico Corn Recipes

CALICO CORN SALSA

Steps:

• In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion. , In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.

CALICO SLAW

Steps:

• Toss the cabbage, carrots, green bell pepper, red bell pepper, Red Delicious apple, and Golden Delicious apple together in a large bowl.
• Whisk the apple cider vinegar, sugar, and sea salt together in a small bowl; season with black pepper. Pour the vinegar mixture over the cabbage mixture and gently toss to coat. Cover the bowl with plastic wrap and refrigerate at least 30 minutes.

CALICO CORN SALAD

Steps:

• In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

~ EASY CALICO CORN CASSEROLE ~

Steps:

• 1. Preheat oven to 325 degree F. Lightly grease a shallow baking dish - a deep dish 9 inch pie plate works great. Mix all ingredients in a bowl, just half the cheese, until well blended.
• 2. Pour into prepared baking dish. Bake for 40 - 45 minutes, sprinkle with remaining cheese and bake for another 5 - 10 minutes or until cheese is melted and casserole is baked through the center. Check with a knife, should come out clean.
• 3. Serve as a side dish to any meat you might be preparing. I love making this at Christmas time too, because of the colors.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CALICO CORN SALSA

Steps:

• Combine corn and peas in large bowl.
• In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
• Stir in beans, tomato, and onion.
• Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
• Pour over corn mixture and stir to coat.
• Serve with baked tortilla chips and refrigerate any leftovers.

CALICO CORN

Steps:

• Melt butter in a medium pot and sautee green onions in the butter until soft.
• Add corn into pot with butter and onion and heat through.
• Add pimientos, crumbled bacon and pepper.
• Heat through and serve.

CALICO CORN PANCAKES

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
• Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
• Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)

SOUTHWESTERN CALICO CORN

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in chili powder, cumin and salt; cook for 30 seconds more. Add hominy and cook, stirring, until heated through, about 2 minutes more.