|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 122 for corn peas
Sauté onion in butter, add other ingredients and mix well. Serve warm.
Steam corn in small amount of water. Add green peas after 10 minutes. Add butter and salt to taste. Mix well. Do not over cook.
Drain corn and peas. Mix with ... pimento. Bring oil, vinegar and sugar to a boil. Pour over mixed vegetables and refrigerate a few hours before serving.
Cook as directions ... butter. Add chopped parsley, salt and pepper, if desired. Stir in 1/2 cup sour cream. Mix well with cooked corn and peas. Serve hot.
Pour water over peas to separate and drain. Mix the corns together. Add peas. ... 2 - 3 week in refrigerator. Use slotted spoon to serve. Serves 12 - 16.
Preheat oven to ... set aside. Combine corn meal, flour, salt ... and black eyed peas. Pour into ... inserted in center comes out clean. Makes 8 to 12 servings.
Drain peas, beans, corn and onion; mix together. Combine oil, vinegar and sugar. Pour over vegetables. Refrigerate 24 hours. Drain and serve.
Drain peas, corn and pimento; toss ... sugar, salt and pepper; shake well. Add to vegetables. Best if set in refrigerator overnight or for several hours.
In a medium saucepan combine frozen corn and water. Bring ... red pepper and pea pods to saucepan. ... Toss until butter melts and vegetables are coated.
Cook green peas and corn according to package ... salt, and pepper. Just before serving, add lemon juice and sour cream; heat thoroughly. Serves 6-8 people.
top of page