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Fresh Corn Medley Recipe
Fresh Corn Medley Recipe photo by Taste of Home

Fresh Corn Medley Recipe

Read Reviews (4)
4.8 4
Publisher Photo
Your family will be sweet on this summery side dish that combines corn "off" the cob with green pepper, bacon, cheddar cheese and honey. It's just as delightful with frozen corn. —Susan Paden Mexico, Missouri
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 5 servings

Ingredients

  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 4 cups fresh corn (about 9 ears of corn)
  • 1/4 cup hot water
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 tablespoon honey
  • 1 teaspoon salt
  • Dash pepper
  • 1/2 cup shredded cheddar cheese
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup equals 263 calories, 14 g fat (8 g saturated fat), 35 mg cholesterol, 711 mg sodium, 31 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon. Yield: 5 servings.
Originally published as Fresh Corn Medley in Taste of Home June/July 2008, p39

Nutritional Facts

3/4 cup equals 263 calories, 14 g fat (8 g saturated fat), 35 mg cholesterol, 711 mg sodium, 31 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Fresh Corn Medley(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 28, 2012

Very Good! I substituted can corn for fresh/frozen and imitation bacon bits, just to save time. Will make again ~ beats plain corn any day!

MY REVIEW
Reviewed Jun. 3, 2012

I'm not a pepper lover but they tasted very good in this dish!

MY REVIEW
Reviewed Mar. 5, 2012

I have prepared many times. I am consistently asked for the recipe.

MY REVIEW
Reviewed Jul. 10, 2011

Great flavor! I substituted red bell pepper for the pimento and added it to the saute pan with the green pepper and onion. I had three ears of corn on hand, and I found that each ear made about one cup, so I would say that to make a full batch, you'd need at most five ears of corn, not nine. I've been experimenting with different seasonings and spreads for corn this summer and between this recipe and one I tried for cilantro-lime butter, my husband says he's not sure he'll ever be able to eat a regular piece of corn again!

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