7,135 con con recipes

Pan-roasted sweet corn and avocado salsa. Works well with any type of seafood or on a fish taco.

Quick, easy and inexpensive, fresh and sweet seasonal corn, cooked with garlic and lemon juice, a scrumptious summer dish!

This party mix is perfect for the holiday season or whenever you have company. It is subtly spiced with pops of sweetness from the raisins and combines corn, rice, and wheat boxed cereals for a flavor and texture combination that will surely be a hit at any gathering.

Savory cornmeal muffins loaded with crispy bacon, sautéed onion, and cheddar cheese. Bake a batch for breakfast, brunch, or alongside your favorite bowl of chili.

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

Oven-baked herbed fish fillets coated in seasoned cornmeal with dill, paprika, and black pepper. Crisp golden crust, tender flaky fish, ready in about 25 minutes.

Cornbread stuffing that straddles the Mason-Dixon line, blending crumbly cornbread with white bread, buttery onion and celery, sweet corn, and toasted pecans. Keep it dry for Western dressing or moist for Southern.

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

An easy and tasty chowder is made with corn, potatoes and kielbasa. Some steamed rice or a few slices of good bread will help to soak up all the yumminess. A perfect week-night meal.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Those who love this traditional and scrumptious dish will adore this easy slow cooker corned beef with cabbage.

Instead of making a scheduled stop at Tim Horton's, try this simple recipe that you and your family will love!

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

This turned out quite nicely, great mix of textures and flavors. If you use store bought salsa and store bought tortilla chips you will want to watch the salt levels.

I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.