2,550 con con recipes

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

No-bake popcorn bars held together with warm honey, packed with oats, raisins, and dry roasted peanuts. A crunchy, wholesome snack the whole family will love.

Spicy roasted cashews coated in corn syrup with cumin, curry powder, and cayenne pepper. Baked low and slow until crunchy and addictive. A bold snack or gift idea.

No-bake peanut butter nuggets with corn flake crumbs, coconut, and honey. Four ingredients, no oven needed, and kids can make these themselves.

Rice cereal trail mix with crispy rice chocolate bars, banana chips, roasted peanuts, chocolate candies, and raisins. A no-cook, kid-friendly snack mix that stores well in an airtight container.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

Pan seared red snapper on corn chili with grapefruit: crisp-seared snapper fillets over a sweet-spicy corn chili, brightened with lime and cilantro. Restaurant-style seafood dinner.

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

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Corn with bacon and mushrooms sautees sweet summer kernels in smoky bacon fat with shallots and a mix of wild mushrooms, then showers crisp bacon over the top. A savory side that celebrates late-summer corn.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.