595 acorn recipes

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Garlicky corn spinach soup with sweet kernels sliced fresh from the cob and tender greens wilted in at the last minute. A light, low-calorie one-pot soup that comes together from pantry staples.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Browned chicken breasts simmered in golden corn soup with broccoli florets and melted cheddar cheese. A creamy, cheesy one-skillet dinner ready in 45 minutes.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Baby corn relish is an Asian-style sauce of sesame oil, ginger, shallot, chili, soy, and oyster sauce, reduced to a punchy condiment for stir-fries, dumplings, or grilled vegetables.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Sole or cod steamed in corn husks with poblanos, roasted red peppers, tomatoes, and garlic. A Mexican-inspired fish preparation that cooks like a tamale with bright chile flavors and zero cleanup.