1,427 con con recipes

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

So moist and delicious. These muffins are one of our favorites for breakfast or snack.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

This is a healthy creamed corn made with low-fat milk, fresh or frozen corn kernels, a delicious yet healthy combination. Enjoy!

Avocado corn salsa tosses creamy avocado, sweet corn, juicy tomato and cilantro with a squeeze of lime. A fresh, no-cook salsa ready in minutes, great for chips, tacos or grilled fish.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Tex-Mex garden salad with tomatoes, zucchini, corn, avocado, and green onions in a picante-cilantro-cumin dressing. A fresh no-cook side for grilled meats.

A big-batch Dutch oven peach cobbler built for a crowd. Canned peaches simmer in a sweet cornstarch glaze under a lattice of homemade biscuit dough strips. Campfire-ready and feeds up to 18 hungry folks.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

Layered parfait with a homemade creme de menthe pineapple sauce spooned over scoops of vanilla ice cream. A retro dessert that comes together in 15 minutes.