576 chicken corn recipes

Hot dog stew with hunks of potato, onion, and bell pepper in a roux-thickened broth. A frugal one-pot supper from the pantry, ready in under an hour.

Oven-baked "fried" chicken coated in yogurt and corn flake crumbs with your choice of spices. A crispy, no-fry chicken recipe with just 4 ingredients and zero oil.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

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.

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

Creamy corn chowder with potato, creamed corn, whole kernel corn, and an egg-thickened broth. A rich, old-fashioned soup that comes together in 35 minutes.

Baked chicken wings marinated overnight in a sticky corn syrup, soy sauce, and garlic glaze. Oven-roasted until lacquered and caramelized with a sweet-savory crust.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

Corn flake fried chicken with a triple coating: seasoned flour, egg wash, then crushed corn flakes for an extra-crunchy, golden crust with cayenne heat.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Crispy corn flake-crusted chicken breasts stuffed with garlic-herb butter that melts into the meat during quick microwave cooking for easy weeknight chicken kiev.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.