602 corn sauce recipes

Chocolate mud frosting made by melting chocolate chips with milk in the microwave, then blending with corn syrup and vanilla. A glossy, fudgy four-ingredient frosting with no butter or powdered sugar.

Creamy homemade bechamel sauce made with butter, cornstarch, milk, and Parmesan cheese, finished with a whipped egg for extra richness. Ready in 20 minutes on the stovetop.

Homemade peach barbecue sauce with pureed peaches, maple syrup, brown sugar, Dijon mustard, and cinnamon. Sweet, tangy, and ideal for grilled chicken or pork.

Homemade hot fudge sauce with unsweetened and semi-sweet chocolate, butter, corn syrup, and vanilla. A thick, glossy ice cream topping ready in 20 minutes.

Homemade BBQ sauce blends sauteed onion and garlic with ketchup, molasses, vinegar, Worcestershire, and mustard, thickened with a touch of cornstarch. Sticky, smoky-sweet sauce for grilled chicken, pork, or beef.

Four-ingredient chocolate sauce with semi-sweet chips, corn syrup, milk, and butter. Glossy, pourable, and fridge-stable for a month. Great for ice cream, pie, or homemade gifts.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Peanut butter dressing stirs chunky peanut butter with dark corn syrup and milk into a thick, sweet drizzle for fresh fruit salads. Three ingredients, five minutes, kid-approved.

Homemade Worcestershire sauce with anchovies, fresh horseradish, molasses, jalapeno, and whole cloves simmered for an hour and aged. A complex, from-scratch condiment that beats bottled.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Baked chocolate souffle for two with cinnamon whipped cream and a warm fudge mocha sauce. A date-night dessert made with both semisweet and unsweetened chocolate.

This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.

Stovetop popcorn popped in garlic-infused oil, then tossed with cayenne, cracked black pepper, and hot sauce butter. This fiery, crunchy snack blows microwave bags out of the water.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Rich, glossy chocolate mint sauce made in the microwave in just 15 minutes. Drizzle over ice cream, brownies, or cake for a cool minty finish.