Best 2 Texas Two Step Corn Medley Recipes

Craving a delightful side dish brimming with vibrant flavors and textures? Look no further than the iconic Texas Two Step Corn Medley! This tantalizing recipe combines the best of both worlds, seamlessly blending sweet and savory notes to create a symphony of taste. Get ready to embark on a culinary adventure as we delve into the secrets of crafting this delectable dish, exploring the perfect balance of ingredients and cooking techniques. From selecting the freshest corn to mastering the art of sautéing, we'll guide you through every step to ensure your Texas Two Step Corn Medley turns out simply irresistible.

Here are our top 2 tried and tested recipes!

TEXAS TWO-STEP CORN MEDLEY

Texas Two-Step Corn Medley image

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

Ingredients

1 medium onion, chopped
1/4 cup unsalted butter
2 medium summer squash, sliced
2 garlic cloves, minced
2 tablespoons green chilies, chopped (canned)
1/4 teaspoon lemon pepper
2 (11 ounce) cans mexicorn, drained
3/4 cup colby-monterey jack cheese, shredded

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

Texas Two-Step Corn Medley image

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

Ingredients

1 medium onion, chopped
1/4 cup butter
2 medium yellow summer squash, sliced
2 garlic cloves, minced
2 tablespoons canned chopped green chilies
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (11 ounces each) Mexicorn, drained
3/4 cup shredded Colby-Monterey Jack cheese

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:

Fresh is best: For the best flavor, use fresh corn on the cob whenever possible. If you can't find fresh corn, frozen corn is a good substitute.
Choose the right type of corn: There are many different types of corn available, each with its own unique flavor and texture. For this recipe, we recommend using sweet corn.
Cook the corn properly: Overcooked corn is tough and chewy. Cook the corn just until it is tender, about 5 minutes.
Use a variety of ingredients: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as bell peppers, onions, or tomatoes.
Season to taste: This recipe is a starting point. Feel free to adjust the seasonings to your liking.

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 leftover corn and vegetables, and it is always a hit with family and friends. So next time you are looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!