1,313 carne recipes

Mexican chicken wings coated in chili-cumin-oregano oil and dredged in crushed tortilla chips, then baked until golden and crispy. A crunchy, spicy oven-baked wing.

Milk chocolate pralines with pecans, made from a simple sugar syrup with corn syrup and vinegar. These no-bake candies set up fast with a glossy chocolate shell and crunchy nuts.

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.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

This quick and easy sauteed peas are very tasty, red onions and fresh mint are great accompaniments. The dish comes out refreshing and flavorful!

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

Mocha mint crisps roll buttery cocoa-coffee dough in sugar before baking into crackle-topped chocolate cookies with a cool peppermint finish. A holiday cookie tin essential.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Creamy Aztec corn soup with fresh corn, green chiles, melted Monterey Jack cheese, and oregano, garnished with diced tomato and cilantro. Half pureed, half chunky for the best texture.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

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.