Best 2 Texas Two Step Corn Medley Recipes
**Embark on a Culinary Journey to Texas with a Two-Step Corn Medley: Discover a Symphony of Flavors and Textures**
Prepare to tantalize your taste buds with the Texas Two-Step Corn Medley, a delightful combination of sweet corn, black beans, bell peppers, and zesty spices. This medley is a true celebration of Texan flavors, offering a perfect balance of sweetness, smokiness, and a hint of heat. Indulge in three distinct recipes that showcase the versatility of this medley: a refreshing corn salad, a flavorful corn salsa, and a hearty corn chowder. Each recipe promises a unique culinary experience, whether you're hosting a summer barbecue, seeking a vibrant side dish, or craving a comforting bowl of chowder on a chilly evening. Get ready to elevate your meals with this vibrant and flavorful Texas Two-Step Corn Medley, a true testament to the culinary heritage of the Lone Star State.
TEXAS TWO-STEP CORN MEDLEY
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
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
I came up with this pleasing pairing of corn and summer squash as a side dish for a Mexican buffet. Family and friends who have tried it are generous with their compliments and recipe requests. This delicious dish is a regular menu item when husband Bob and I entertain. -Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute onion in butter until tender. Add the squash, garlic, chilies, salt and pepper. Saute until squash is crisp-tender, about 5 minutes. Add corn; cook and stir for 2 minutes. Sprinkle with cheese; cover and let stand until the cheese is melted.
Nutrition Facts : Calories 273 calories, Fat 18g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 841mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 5g fiber), Protein 8g protein.
Tips:
- To save time, use frozen or canned corn and lima beans. You can also use a bag of frozen mixed vegetables that includes corn, lima beans, and black-eyed peas.
- If you're using fresh corn, be sure to remove the kernels from the cob before cooking. You can use a knife or a corn stripper to do this.
- If you don't have any bacon grease, you can substitute butter or olive oil.
- Cook the corn and lima beans until they are tender, but not mushy. Overcooking will make them tough.
- Add the black-eyed peas and tomatoes to the pot and cook until the black-eyed peas are heated through.
- Season the corn medley with salt, pepper, and cayenne pepper to taste.
- Serve the corn medley hot with cornbread or rice.
Conclusion:
This Texas Two-Step Corn Medley is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh or frozen corn, lima beans, and black-eyed peas. The bacon grease adds a smoky flavor to the dish, and the tomatoes and spices give it a nice kick. This corn medley is sure to be a hit with your family and friends.
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