Embark on a culinary adventure with our irresistible Corn and Peas recipes, a symphony of flavors that will tantalize your taste buds. From classic side dishes to innovative main courses, our collection offers a delightful array of dishes that showcase the vibrant duo of corn and peas. Discover the comforting embrace of our Creamy Corn and Peas, a delectable medley of sweet corn, tender peas, and a luscious creamy sauce. Indulge in the simplicity of our Sautéed Corn and Peas, a quick and flavorful side dish that brings out the natural sweetness of these garden gems. For a hearty and wholesome meal, try our Corn and Peas Pilaf, a fragrant rice dish brimming with the goodness of corn, peas, and aromatic spices. And for a taste of summer, relish our refreshing Corn and Peas Salad, a vibrant blend of crisp corn, sweet peas, juicy tomatoes, and a tangy dressing. With our curated selection of Corn and Peas recipes, you'll find endless possibilities to elevate your meals and create unforgettable culinary experiences.
Here are our top 10 tried and tested recipes!
CORN AND PEAS
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
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!
PASTA SALAD WITH PEAS AND CORN
Great, easy summertime pasta salad with peas and corn. I promise you will be the hit of the party!
Provided by rharejr
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
- Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 37.1 g, Cholesterol 10.5 mg, Fat 21.2 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 411.7 mg, Sugar 4.8 g
PEAS AND CORN WITH THYME BUTTER
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
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
DILLED CORN AND PEAS
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
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
CREAMY TUNA CASSEROLE WITH PASTA PEAS AND CORN
This is a more high end version of tuna noodle casserole. I sometimes add mushrooms too.
Provided by barbara lentz
Categories Casseroles
Time 40m
Number Of Ingredients 17
Steps:
- 1. mix the breadcrumb, parmesan cheese and melted butter together. Place in a pie pan and place in 300 degree oven to brown. Stirring a couple of times. Set aside.
- 2. Cook the pasta in boiling salted water until al dente drain reserving pasta water.
- 3. Add butter to large saucepan. Stir in onions, and garlic cook until softened. Stir in flour. Cook 1 minute. Slowly stir in the milk. Cook until thickened. Add the heavy cream, nutmeg, and lemon zest. Cook until creamy adding pasta water if too thick. Stir in peas and corn. Cook 2 minutes. Stir in tuna and noodles adding more water if neccessary. Add lemon juice season with salt and pepper to taste. Top with parsley. Sprinkle the breadcrumbs on the bottom or top of casserole when serving.
CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS
Steps:
- Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels.
- Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with paper towels. Cut off kernels and discard cobs.
- Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.
LOBSTER SALAD WITH CORN, SUGAR SNAP PEAS, AND BASIL-MINT OIL
Categories Salad Appetizer Lobster Corn Bell Pepper Summer Sugar Snap Pea Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a 10- to 12-quart kettle bring 8 quarts water to a boil with bay leaves and coarse salt. Plunge 1 lobster into water headfirst and simmer, covered, 12 minutes. With tongs immediately transfer lobster to a bowl to cool. Return water to a boil and cook remaining lobster in same manner.
- When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Transfer claw and tail meat to a large bowl and chill, covered.
- Shuck corn and cut kernels from cobs. Trim sugar snap peas and diagonally cut into 1/4-inch-thick slices. Cut bell peppers into 1- by 1/4-inch-thick strips. Finely chop enough shallots to measure 1/3 cup.
- In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté peas and bell peppers with salt and pepper to taste, stirring, until crisp-tender, about 2 minutes. Transfer sautéed vegetables to a plate and cool completely. Add remaining tablespoon oil to skillet and sauté corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes. Transfer corn mixture to another plate and cool completely. Add all vegetables with salt and pepper to taste to lobster, tossing to combine. Chill salad, covered, until cold and up to 1 day.
- Toss salad with lemon juice and serve with basil-mint oil and lemon wedges.
COLD BLACK-EYED PEAS AND CORN
My husband raves about this! Easy to eat as a salad, but it's yummy with tortilla chips or Fritos®! It's easy to double or triple, and it's really simple to add more ingredients if you have them, like jalapenos. On its own, it's delicious!
Provided by Anne
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix black-eyed peas, corn, pimento peppers, onion, garlic, Italian dressing, coriander, and cilantro in a large bowl until well combined.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 37.5 g, Fat 2.8 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 697.4 mg, Sugar 4.6 g
GERMAN POTATOES WITH PEAS, CARROTS, AND CORN
Kartoffelgemüse mit Erbsen, Mohrrüben und Mais in German. Potatoes accompany many German meals. You'll often find a side of carrots and peas in a creamy sauce on your plate as well. It makes a very tasty combination together with potatoes. So it 's not surprising that someone thought of a recipe that combines both of these sides in one dish. Not only is it tasty but it is also easy to make and you'll only end up with only one dirty pan. As a little bonus, you'll also find some corn added to this dish. I've changed the dish to use vegetable broth instead of water to give more flavor but it's good with the water too.
Provided by Sharon123
Categories Potato
Time 45m
Yield 4-6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the flour and the broth (or cold water) to mason jar or any other jar with a lid. Shake it well to combine the flour and water. Set aside.
- Peel the potatoes and rinse them. Cut them lengthwise in half and then crosswise. Heat a large frying pan and melt the butter. Add the potatoes and let them cook in the butter on medium heat for about 2 to 3 minutes. Then reduce the heat and let them cook on low heat for about 5 minutes, occasionally stirring.
- In the meantime, cut the carrots into 1/4" (1 cm) thick slices. Add the carrots to the potatoes and let them cook for about 10 minutes on low heat, occasionally stirring.
- Shake the flour mix again and add it to the frying pan along with the peas and corn. Stir everything well and bring it to a boil. Then let it simmer on low heat for about 5 minutes. Season to taste with salt and pepper and add the parsley.
- Guten Appetit!
Nutrition Facts : Calories 257.2, Fat 4.6, SaturatedFat 2.6, Cholesterol 10.2, Sodium 127.8, Carbohydrate 49.6, Fiber 8, Sugar 6.2, Protein 7.2
BASMATI RICE WITH CORN AND PEAS (RICE COOKER)
Make and share this Basmati Rice With Corn and Peas (Rice Cooker) recipe from Food.com.
Provided by Bev I Am
Categories Rice
Time 48m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Place rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
- Coat the rice cooker with non-stick spray or a film of vegetable oil.
- Place rice in the rice bowl.
- Add the remaining ingredients; stir just to combine.
- Cover and set to regular cycle.
- When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.
- Fluff rice with wooden or plastic rice paddle or wooden spoon.
- This rice will hold on Keep Warm for up to 1 hour.
- Serve hot.
Tips:
- Fresh is best: For the best flavor and texture, use fresh corn and peas if possible. If you must use frozen vegetables, thaw them completely before using.
- Season to taste: Don't be afraid to adjust the seasonings in the recipes to your own taste. You may want to add more salt, pepper, or herbs.
- Cook the vegetables until tender: You don't want the vegetables to be mushy, but you also don't want them to be crunchy. Cook them until they are just tender-crisp.
- Serve immediately: Corn and peas are best served fresh. If you need to make them ahead of time, you can store them in the refrigerator for up to 24 hours.
- Get creative: There are endless ways to enjoy corn and peas. Try adding them to salads, soups, stews, or pasta dishes. You can also use them as a side dish or appetizer.
Conclusion:
Corn and peas are two delicious and versatile vegetables that can be enjoyed in many different ways. They are a great source of vitamins, minerals, and fiber. Whether you are looking for a simple side dish or a more complex main course, there is a corn and pea recipe out there for you. So next time you are looking for a healthy and delicious meal, reach for some corn and peas. You won't be disappointed.
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