813 acorn recipes

Salmon corn chowder with bacon, creamed corn, potato soup, and Old Bay seasoning. A thick, creamy chowder using canned salmon and pantry shortcuts for a fast weeknight bowl.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.

Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

This hearty spicy corn ragout brings together sweet corn, fresh spinach, red peppers, and jalapeños in a quick 30-minute one-pot dish that's low-fat and loaded with bold flavor.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Corn and shrimp salad with boiled seasoned shrimp and sweet corn tossed in an emulsified Dijon vinaigrette with red onion and parsley. A bright, summery seafood salad.