1,642 con con recipes

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.

Layered zucchini potato salad: creamy mashed-potato base stacked with crisp-tender zucchini, corn, and cherry tomatoes. A cool, make-ahead potluck salad that travels well and holds its layers.

Homemade Filipino lumpia from scratch with hand-made crepe-style wrappers, a pork and shrimp filling loaded with water chestnuts and bamboo shoots, and a tangy pineapple-ginger dipping sauce. Authentic party-tray classic.

Crunchy caramel-coated Corn Chex mixed with toasted coconut, peanuts, milk chocolate morsels, and raisins. An addictive sweet-salty party snack mix that disappears fast.

Quick spaghetti with shrimp, asparagus, and ginger-lemon sauce ready in 20 minutes. Light, bright flavors perfect for easy weeknight elegance.

Celebrate the holidays with these delicious shortbread cookies that will have you wishing Christmas came more than once a year.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.

Potato-bean soup is the dump-and-simmer one-pot supper: potatoes, cannellini beans, carrots, celery, garlic, and dill in chicken broth. Two hours, eight ingredients, weeknight gold.

Old-fashioned popcorn ring pressed into a mold and studded with spiced gumdrops, mini marshmallows, and whole pecans. A sticky-sweet caramel popcorn centerpiece for holiday gatherings.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.