Best 7 Corn And Red Pepper Medley Recipes

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Corn and red pepper medley is a vibrant and flavorful dish that can be enjoyed as a side or main course. The sweetness of the corn pairs perfectly with the roasted red peppers, while the addition of herbs and spices creates a complex and satisfying flavor profile. This dish can be easily customized to suit your taste preferences, making it a versatile and enjoyable option for any occasion. Whether you're looking for a healthy and delicious side dish or a hearty and satisfying main course, corn and red pepper medley is sure to please.

Let's cook with our 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

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 RICE MEDLEY



Corn Rice Medley image

Adding colorful vegetables to rice is a simple way to dress it up. This is a versatile side dish for many entrees. -Cheryl Ivers, Orangeburg, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1 cup chicken broth
1/2 cup uncooked long grain rice
1/4 cup chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
1/2 cup frozen corn, thawed
1 tablespoon grated Parmesan cheese

Steps:

  • In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes. , Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 291 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 517mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

CORN AND RED PEPPER MEDLEY



Corn and Red Pepper Medley image

This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.

Provided by MsBindy

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup sweet onion, chopped
1 garlic clove, minced
1/8-1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper

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.

CORN 'N' RED PEPPER MEDLEY



Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SPICY CORN MEDLEY



Spicy Corn Medley image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

8 ears fresh corn
1 red pepper
1 orange pepper
2 jalapeno pepper
1 large onion
3 tablespoons butter
Salt and freshly ground black pepper
1 tablespoon sugar
Freshly chopped tarragon leaves, to taste

Steps:

  • Preheat grill over medium-high heat.
  • Quick hit corn on grill to get a bit of color. Strip kernels off cob.
  • Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.

HABANERO HONEY SWEET CORN CAKE



Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories     Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
  • Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
  • Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
  • Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg

CORN AND RICE MEDLEY



Corn and Rice Medley image

Very nice with crab cakes, or chicken. basmati rice is best for this recipe.

Provided by Retta

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 tablespoons butter, divided
1 cup Basmati rice
2 cups water
2 cups fresh corn kernels
3 large shallots, sliced thinly
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh mint leaves

Steps:

  • Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
  • In a serving bowl combine cooked rice, corn mixture and mint.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 50.4 g, Cholesterol 12.2 mg, Fat 5.9 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 36.3 mg, Sugar 3.4 g

Tips:

  • Choose fresh ingredients: The fresher the ingredients, the better the medley will taste. Look for corn that is plump and kernels are milky, and red peppers that are firm and brightly colored.
  • Cook the corn and peppers properly: Overcooking the corn and peppers will make them mushy. Corn should be cooked until it is tender but still has a slight crunch, and peppers should be cooked until they are soft but not mushy.
  • Use a variety of spices and herbs: This will add flavor and depth to the medley. Some good options include chili powder, cumin, paprika, garlic powder, onion powder, and cilantro.
  • Add some cheese: Cheese is a great way to add richness and creaminess to the medley. Some good options include cheddar cheese, Monterey Jack cheese, or queso fresco.
  • Serve immediately: The medley is best served immediately after it is made. This will ensure that the corn and peppers are still warm and flavorful.

Conclusion:

Corn and red pepper medley is a quick, easy, and delicious side dish that is perfect for any occasion. With its vibrant colors and flavorful ingredients, this medley is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and tasty side dish, give this corn and red pepper medley a try.

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