277 coq coq recipes

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.

A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it, it had to be delicious and sweet .

Flaky phyllo strudel stuffed with shrimp, white fish, mushrooms, and creamy ricotta. Inspired by Cape Cod's seafood tradition, this golden, buttery roll is an elegant main course.

Cuban ajiaco chicken stew with yucca, corn on the cob, milk, paprika, and cayenne, finished with fresh lime juice. A creamy, hearty one-pot Caribbean comfort dish.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Great Plains kabobs with teriyaki-marinated sirloin cubes, corn on the cob sections, and red bell pepper grilled on skewers. A Midwestern twist on classic beef kebabs.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Paltas rellenas, a Peruvian stuffed avocado dish filled with spiced mashed potato, topped with prawns and black olives, served alongside corn on the cob. A colorful, satisfying meal.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.