Texas Two Step Corn Medley Recipes

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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

TEXAS TWO-STEP CORN MEDLEY



Texas Two-step Corn Medley image

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

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

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.

TEXAS TWO STEP SOUP MIX IN A JAR



Texas Two Step Soup Mix in a Jar image

I make this up and keep on hand for busy days...tastes like you took a long time...you will need a wide mouth pint jar for this....

Provided by grandma2969

Categories     < 30 Mins

Time 30m

Yield 1 pint mix, 8 serving(s)

Number Of Ingredients 8

1 5/8 ounces brown gravy mix
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1 teaspoon dried onion flakes
1/2 teaspoon garlic salt
10 -12 tortilla chips, coarsely crushed
1 cup pasta, small to medium sized, uncooked

Steps:

  • Pour gravy mix into wide-mouth jar.
  • In small bowl, stir together chili powder, oregano, cumin, onion and garlic salt.
  • Pour into jar to make second layer.
  • Add layers to tortilla chips and pasta to fill the jar.
  • Attach a gift tag with the following instructions:.
  • TEXAS TWO STEP SOUP.
  • Brown 1/2 lb ground beef in large saucepan. Add contents of jar and 7 cups of water; heat to boiling, stir in 1 (15 oz) can corn with red and green bell peppers and ` (16 oz) can chopped tomatoes.
  • Reduce heat, cover and simmer for 20-25 minutes or until pasta is tender, stirring occasionally.
  • Serve with crushed tortilla chips and shredded Monterey Jack cheese, & sour cream if desired.
  • Makes 8 servings.

CORN VEGETABLE MEDLEY



Corn Vegetable Medley image

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

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)

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

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