Green Acres Christmas Corn Medley Recipes

FRESH CORN MEDLEY

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.

CRUNCHY CORN MEDLEY

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

CORN AND BEAN MEDLEY

Steps:

• In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.

CORN 'N' RED PEPPER MEDLEY

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.

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

GRILLED CORN MEDLEY

Steps:

• In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.

GREEN CORN TAMALE

Steps:

• Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water.
• Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans.

CORN AND RED PEPPER MEDLEY

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.

CRUNCHY CORN MEDLEY

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.