Corn and Pea Medley Recipe

2 1 1
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Corn and Pea Medley Recipe

Read Reviews
2 1 1
Publisher Photo
Our home economists sized this fresh tasting side dish so it's perfect for a pair. Complete with a buttery dill sauce, it makes an ideal dinner accompaniment to nearly any main course.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1-1/2 cups fresh or frozen sugar snap peas
  • 1/3 cup frozen corn
  • 1 to 2 tablespoons chopped onion
  • 2 teaspoons butter
  • 3/4 teaspoon lemon juice
  • 1/4 to 1/2 teaspoon dill weed
  • Pepper to taste

Directions

In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat. Yield: 2 servings.
Originally published as Corn and Pea Medley in Quick Cooking January/February 2005, p22

Nutritional Facts

1 cup: 87 calories, 2g fat (1g saturated fat), 7mg cholesterol, 33mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 1-1/2 cups fresh or frozen sugar snap peas
  • 1/3 cup frozen corn
  • 1 to 2 tablespoons chopped onion
  • 2 teaspoons butter
  • 3/4 teaspoon lemon juice
  • 1/4 to 1/2 teaspoon dill weed
  • Pepper to taste
  1. In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat. Yield: 2 servings.
Originally published as Corn and Pea Medley in Quick Cooking January/February 2005, p22

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katlaydee3 User ID: 3741999 124878
Reviewed Feb. 9, 2013

"This was just okay; somewhat bland and lacking flavor."

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