Corn And Red Pepper Medley Recipes

CORN AND RED PEPPER MEDLEY

Corn and Red Pepper Medley image

This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.

Provided by MsBindy

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup sweet onion, chopped
1 garlic clove, minced
1/8-1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper

Steps:

In a large skillet, heat the oil and cook the corn for about 2 minutes.
Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

CORN 'N' RED PEPPER MEDLEY

Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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

Ingredients

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.

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