Corn And Peas Recipes

CREAMED CORN WITH PEAS

Creamed Corn with Peas image

I created this recipe for Thanksgiving dinner last year. It's very much a comfort food. My family loved the blending of the sweetness of corn with the earthiness of wild mushrooms. -Tana Whitton, Las Vegas, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1-1/3 cups frozen corn, thawed
1/3 cup sliced fresh mushrooms
4 teaspoons thinly sliced green onion
2 tablespoons plus 1-1/2 teaspoons butter
4 teaspoons all-purpose flour
1/2 cup chicken broth
1/3 cup heavy whipping cream
Dash each salt and pepper
1/3 cup frozen peas, thawed
2 tablespoons shredded Parmesan cheese

Steps:

In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese.

Nutrition Facts : Calories 430 calories, Fat 32g fat (19g saturated fat), Cholesterol 98mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

DILLED CORN AND PEAS

Dilled Corn and Peas image

Celebrate the harvest seasons with this striking combination of crisp colorful vegetables. Seasoned with dill, butter, salt and pepper, it's an easy but impressive addition to any meal. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups fresh or frozen sugar snap peas
2 cups fresh or frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tablespoon butter
1 teaspoon minced fresh dill or 1/4 teaspoon dill weed
1/8 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

PEAS AND CORN WITH THYME BUTTER

Peas and Corn with Thyme Butter image

Convenient frozen veggies are spruced up with crisp bacon in this 20-minute side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

3 slices bacon, cut into 1/2-inch pieces
2 cups frozen baby sweet peas (from 12-oz bag)
2 cups frozen extra sweet corn (from 12-oz bag)
2 tablespoons water
1/4 to 1/2 teaspoon dried thyme leaves
2 tablespoons butter or margarine

Steps:

In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.
Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 220 mg, Sugar 4 g, TransFat 0 g

PEAS AND CORN

Peas and Corn image

Peas and corn is a simple yet elegant side dish that is beautiful and nutritious. It is made with butter, garlic salt, and thyme leaves in the microwave.

Provided by Linda Larsen

Categories Side Dish

Time 14m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups frozen baby peas
2 cups white and gold frozen corn
2 tablespoons butter
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme leaves

Steps:

Place the peas and corn in a microwave safe casserole dish. Sprinkle the vegetables with 1/4 cup water.
Cover the casserole with plastic wrap or the lid, pull back one corner to vent, and microwave the vegetables on high for 6 minutes. Stir the vegetables gently. Then microwave the peas and corn, uncovered, for 2 minutes longer.
Drain the vegetables well and return them to the casserole dish. Add the butter and seasonings to the vegetables. Stir gently, then microwave, uncovered, for one minute longer, or until the butter is melted and the vegetables are hot. Let stand for 2 minutes on a solid surface so the heat distributes evenly, stir gently, and serve immediately.

Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Cholesterol 15 mg, Fiber 7 g, Protein 7 g, SaturatedFat 4 g, Sodium 250 mg, Sugar 8 g, Fat 7 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

CORN AND PEAS

Corn and Peas image

Make and share this Corn and Peas recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups frozen peas
2 cups frozen corn
4 tablespoons butter
salt
pepper
water, as required

Steps:

Put the first five ingredients in a pan.
Add water to barely cover these veggies.
Bring to a boil.
Cover and cook on medium flame for 15 minutes.
Serve warm with rotis(Indian flatbreads).
Enjoy!

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