Best 3 Corn And Bean Medley Recipes

If you are looking for a delightful and flavorful dish to spice up your meal, then a corn and bean medley is the perfect choice. This vibrant combination of sweet corn and protein-packed beans is not only delicious but also incredibly versatile, making it a favorite among home cooks and food enthusiasts alike. With its colorful array of ingredients and easy preparation, a corn and bean medley is sure to become a staple in your culinary repertoire.

Here are our top 3 tried and tested recipes!

CORN AND BEAN MEDLEY

Corn and Bean Medley image

Provided by Emeril Lagasse

Categories side-dish

Time 1h35m

Yield 2 quarts, about 8 servings

Number Of Ingredients 12

Ingredients

6 slices thick-cut bacon, diced
1 large red onion, chopped
2 teaspoons minced garlic
4 ears of corn, kernels and milk scraped from cobs (about 3 cups)
1 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 cups cooked pinto beans, drained (cooked until just tender)*
2 cups cooked navy or cannellini beans, drained (cooked until just tender)*
2 cups cooked black beans, drained (cooked until just tender)*
2 cups chicken stock or canned low-sodium chicken broth
1/3 cup thinly sliced green onions

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 AND BEAN MEDLEY

Corn and Bean Medley image

Its tasty and colorful. Packed with nutrition and still tastes great! A pretty hearty side dish that can be served as a main course if you want a meatless meal.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 small green pepper, chopped
1/3 cup chopped onion
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1-3/4 cups frozen corn, thawed
1-1/2 cups frozen shelled edamame, thawed
3/4 cup black beans, rinsed and drained
1/4 teaspoon garlic salt
1/8 teaspoon cayenne pepper

Steps:

In a large nonstick skillet, saute green pepper and onion in butter and oil until tender. Add the remaining ingredients. Cook and stir over medium heat for 4-5 minutes or until heated through.

Nutrition Facts : Calories 137 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 148mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

BLACK BEAN AND CORN MEDLEY

Black Bean and Corn Medley image

This is an awesome recipe to enhance your favorite Mexican meal. You can spoon this over cream cheese (or not)and serve with tortilla chips. I can promise that there won't be any leftover.

Provided by Phyllis Childers

Categories Other Side Dishes

Time 20m

Number Of Ingredients 11

Ingredients

1-15 oz. can(s) corn, drained
1-15oz. can(s) black beans, rinsed
1 tomato, chopped and seeded
1/2 red onion, chopped
1 jalapeno, chopped and seeded
1 clove garlic, minced
1/4 c italian dressing
1 Tbsp cilantro, chopped
1 Tbsp lime juice
1 tsp hot sauce
1/2 tsp chili powder

Steps:

1. In large bowl, combine corn, black beans, tomato, onion, jalapeno, and garlic.
2. In small bowl, combine Italian dressing, cilantro, lime juice, hot sauce, and chili powder. Stir gently.
3. Pour over corn mixture and toss to coat.
4. Cover and refrigerate over night before serving.

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your dish. Look for corn that is bright yellow and plump, and beans that are firm and not wrinkled.
Don't overcook the corn or beans. Overcooked corn will become tough and chewy, and overcooked beans will become mushy. Cook them just until they are tender, about 5-7 minutes for corn and 10-12 minutes for beans.
Add some spice to your dish. A little bit of chili powder, cumin, or paprika can add a lot of flavor to the corn and beans. You can also add some chopped fresh cilantro or parsley for a pop of freshness.
Serve the corn and bean medley as a side dish or a main course. It's a great option for a potluck or a summer barbecue. You can also add it to tacos, burritos, or salads.

Conclusion:

Corn and bean medley is a delicious, versatile dish that can be enjoyed in many different ways. It's a great way to use up fresh summer produce, and it's also a healthy and affordable option. With a few simple ingredients and a little bit of time, you can create a delicious corn and bean medley that your family and friends will love.