Best 10 Corn And Peas Recipes

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Corn and peas, a classic combination that brings both sweetness and crunch to any dish, can be prepared in a variety of ways, each offering a unique flavor and texture. Whether you're looking for a quick and easy side dish, a hearty main course, or a refreshing summer salad, corn and peas can be incorporated into a wide range of recipes to suit your taste and preferences. In this article, we will explore some of the best ways to cook corn and peas, providing you with a collection of delicious and versatile recipes that showcase the versatility of this dynamic duo.

Let's cook with our recipes!

CORN AND PEAS



Corn and Peas image

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

4 cups frozen peas
2 cups frozen corn
4 tablespoons butter
salt
pepper
water, as required

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



Pasta Salad with Peas and Corn image

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

1 (16 ounce) package wagon wheel pasta
1 (16 ounce) bottle ranch dressing
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn
salt and ground black pepper to taste

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

DILLED CORN AND PEAS



Dilled Corn and Peas image

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

2-1/2 cups fresh or frozen sugar snap peas
2 cups fresh or frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tablespoon butter
1 teaspoon minced fresh dill or 1/4 teaspoon dill weed
1/8 teaspoon salt, optional
1/8 teaspoon pepper

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

PEAS AND CORN WITH THYME BUTTER



Peas and Corn with Thyme Butter image

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

3 slices bacon, cut into 1/2-inch pieces
2 cups frozen baby sweet peas (from 12-oz bag)
2 cups frozen extra sweet corn (from 12-oz bag)
2 tablespoons water
1/4 to 1/2 teaspoon dried thyme leaves
2 tablespoons butter or margarine

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

CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS



Creamy Corn with Sugar Snap Peas and Scallions image

Categories     Vegetable     Vegetarian     Summer     Gourmet

Yield Makes 16 servings

Number Of Ingredients 6

3 lb sugar snap peas, trimmed
12 ears corn, shucked
1 cup heavy cream
2 bunches scallions (white and pale green parts only), thinly sliced
1 tablespoon kosher salt
1 tablespoon black pepper

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



Lobster Salad with Corn, Sugar Snap Peas, and Basil-Mint Oil image

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

2 bay leaves
6 tablespoons coarse salt (preferably sea salt)
two 2 1/2-pound live lobsters
4 ears corn
1/4 pound sugar snap peas
2 bell peppers (preferably yellow)
3 large shallots
2 tablespoons olive oil
2 tablespoons fresh lemon juice, or to taste
Accompaniments:
basil-mint oil
lemon wedges

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



Cold Black-Eyed Peas and Corn image

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

Categories     Salad     Beans

Time 10m

Yield 4

Number Of Ingredients 8

1 (15 ounce) can black-eyed peas, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4 ounce) jar diced pimento peppers, drained
¼ onion, grated
2 cloves garlic, minced
1 tablespoon bottled Italian dressing, or to taste
½ teaspoon ground coriander
¼ teaspoon dried cilantro

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

CREAMY TUNA CASSEROLE WITH PASTA PEAS AND CORN



Creamy Tuna Casserole with Pasta Peas and Corn image

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

1 c fine breadcrumbs
2 Tbsp melted butter
1/2 c grated parmesan cheese
1 large onion diced
4 clove garlic minced
6 Tbsp butter
4 Tbsp flour
2 c milk
zest of 1 lemon
pinch of freshly grated nutmeg
3/4 c heavy cream
16 oz box fusilli pasta
2 small can tuna drained
1 1/2 c each frozen peas and corn
2 Tbsp fresh squeezed lemon juice
1/3 c freshly chopped parsley
salt and pepper to taste

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.

GERMAN POTATOES WITH PEAS, CARROTS, AND CORN



German Potatoes With Peas, Carrots, and Corn image

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

2 tablespoons flour
1 1/2 cups vegetable broth (or cold water-350 ml)
2 1/4 lbs potatoes (1 kg)
2 tablespoons butter (use vegan butter to make this a vegan dish)
14 ounces carrots (400 gr)
7 ounces frozen peas (200 gr)
7 ounces frozen corn (200 gr)
salt
pepper
4 tablespoons fresh parsley, chopped

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)



Basmati Rice With Corn and Peas (Rice Cooker) image

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

1 cup white basmati rice
1 1/2 cups water
1/2 teaspoon salt
2 tablespoons fresh Italian parsley, chopped
1 teaspoon paprika
1/2 cup red onion, chopped
1/2 cup English pea (fresh or frozen)
1/2 cup corn kernel (fresh or frozen-thawed)

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:

  • For the best flavor, use fresh corn and peas whenever possible.
  • If using frozen corn and peas, be sure to thaw them completely before cooking.
  • Cook the corn and peas until they are tender but still have a slight crunch.
  • Season the corn and peas with salt, pepper, and other desired seasonings to taste.
  • For a more flavorful dish, add some cooked bacon, ham, or sausage to the corn and peas.
  • Serve the corn and peas as a side dish or as a main course with grilled chicken or fish.

Conclusion:

Corn and peas are a delicious and versatile combination that can be enjoyed in many different ways. Whether you are looking for a quick and easy side dish or a hearty and flavorful main course, there is a corn and peas recipe that is perfect for you.

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