Crunchycornmedley Recipes

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CRUNCHY CORN MEDLEY



Crunchy Corn Medley image

This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.

Provided by Anita Harris

Categories     Corn

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 13

2 cups frozen peas, thawed
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can white corn or 1 (15 1/4 ounce) can white shoepeg corn, drained
1 (8 ounce) can water chestnuts, drained & chopped
1 (4 ounce) jar diced pimentos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

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.

MAPLE CRUNCH POPCORN



Maple Crunch Popcorn image

For a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.-Elmira Trombetti, Paducah, Kentucky

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 3-1/2 quarts.

Number Of Ingredients 8

10 cups popped popcorn
1-1/2 cups pecan halves, toasted
1-1/3 cups sugar
1 cup butter, cubed
1/4 cup maple syrup
1/4 cup corn syrup
1/2 teaspoon salt
1 teaspoon maple flavoring

Steps:

  • Place popcorn and pecans in a large bowl; set aside. In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well., Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.

Nutrition Facts : Calories 270 calories, Fat 19g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 205mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

CREAMY CRUNCHY SKILLET CORN



Creamy Crunchy Skillet Corn image

Extraordinary corn dish that is creamy with a surprising crispiness. Super simple to make and is a great side dish for your holiday or company dinners.

Provided by Marie

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package frozen whole kernel corn
1/4 cup butter
1 tablespoon sugar
1 tablespoon cornmeal
salt and black pepper

Steps:

  • Melt butter in a large non stick skillet and stir in corn, sugar and cornmeal.
  • Cover and cook over medium low heat for 20 minutes, stirring occasionally.
  • Season to taste with salt and pepper and let stand for 10 minutes before serving.

TEXAS TWO-STEP CORN MEDLEY



Texas Two-Step Corn Medley image

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

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

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

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