594 corn recipes

Almonds have a wide range of culinary uses although desserts and sweet preparations tend to be the most common.

Old-fashioned brown sugar and butter fudge loaded with pecans. Cooked to soft-ball stage on the stovetop, this Southern-style fudge keeps for weeks in the fridge.

Crunchy peanut butter cookie bars topped with melted chocolate chips, more peanut butter, and crushed corn flakes. A no-fuss, kid-approved treat with a crispy chocolate topping.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

Dandelion Salad with Mustard Greens Vinaigrette recipe

Corn tortillas layered lasagna-style in a slow cooker with shredded turkey, kidney beans, enchilada sauce, and taco cheese. This set-it-and-forget-it Crock-Pot enchilada pie needs just 5 ingredients and 10 minutes of prep.

Southwestern impossible pie layered with black beans, corn, cheddar, and scallions in a self-forming Bisquick crust. No rolling pin needed. A quick crustless pie that makes its own bottom layer.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Aztec couscous tosses fluffy cumin-seasoned couscous with black beans, corn, jalapeno, red onion, cilantro, and fresh lime juice. A quick Southwestern grain salad ready in 20 minutes.

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.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

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

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.