Corn Recipes

A vibrant, tangy soup featuring tomatillos, sweet corn, and a touch of spice, perfect for a comforting meal. Garnished with crunchy tortilla chips, sour cream, and fresh cilantro.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Creamy Corn Chowder with Fresh Basil and Cherry Tomato recipe

Award-winning ginger cookies built on a cooked sugar-and-spice syrup base. Roll, cut, paint, or hand-mold this stiff gingerbread dough into any shape, then bake into crisp golden spice cookies.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

A tender, slightly sweet cornbread studded with bursts of whole corn kernels for added texture and flavor. This classic quick bread is perfect alongside chili, barbecue, or as a cozy side dish. Ready in under an hour with minimal hands-on time.

Instead of using a rich egg or cream batter, the chicken in this recipe is dipped in whole wheat flour, buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

Delicate, paper-thin cookies infused with toasted saffron, ground almonds, and a whisper of lemon. Sugar-sprinkled and crisp at the edges, this recipe yields 100 elegant bites.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.